ReviewJournal of food science and technology2017
Bioactive constituents in pulses and their health benefits.
Review in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT04611217 (Mechanisms Linking Dietary Fiber, the Microbiome and Satiety), which is not on this map. Cited by 97 papers, 2 of them syntheses that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Mechanisms Linking Dietary Fiber, the Microbiome and Satiety
Who cites it
97 citing papers in PubMed, 2 syntheses or guidelines pooled it, 307 citations in OpenAlex.
- Chickpea attenuates postprandial blood glucose responses: a systematic review and meta-analysis.Nutrition journal · 2025Pooled it
- [WHO guideline on carbohydrate intake for adults and children].Gesundheitswesen (Bundesverband der Arzte des Offentlichen Gesundheitsdienstes (Germany)) · 2024Guideline
- A Comparison of Dry Bean and Pea Consumption on Serum Cholesterol: A Randomized Controlled Trial in Adults with Mild Hypercholesterolemia.The Journal of nutrition · 2024Trial
- Transitioning Towards Sustainable Diets: Pulses, Their Role in Modulating Gut Microbiota and Metabolic Health.Nutrients · 2026Review
- Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts.Journal of food science · 2026Review
- Article
- Food Crops (Poaceae, Solanaceae, and Fabaceae) with Anti-Cancer Nutraceutical Prospects: A Review of Plant Extracts.Molecules (Basel, Switzerland) · 2026Review
- Effect of Germination on the Nutrient Profile, Antioxidant Components, Antinutritional Constituents, and Functional Characteristics of Barnyard Millet (Food science & nutrition · 2026Article
- Plant-Based Food Preferences Rich in Polyphenols and Their Causal Effects on Inflammatory Bowel Disease.Food science & nutrition · 2026Article
- Ultrasound-Assisted Green Extraction and Hydrogel Encapsulation of Polyphenols from Bean Processing Waste.Foods (Basel, Switzerland) · 2025Article
- Sustainability of Animal Production Chains: Alternative Protein Sources as an Ecological Driver in Animal Feeding: A Review.Animals : an open access journal from MDPI · 2025Review
- The Potential of Combining Faba Bean (Foods (Basel, Switzerland) · 2025Article
- Cooked Bean (Nutrients · 2025Article
- Nutritional features of organic peas (Pisum sativum L.) cultivated in different Italian environments and rheological profile of pea-enriched crackers.Journal of the science of food and agriculture · 2025Article
- New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties.Molecules (Basel, Switzerland) · 2025Article
- The Cardioprotective Properties of Pulses and the Molecular Mechanisms of Their Action.International journal of molecular sciences · 2025Review
- Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers.Foods (Basel, Switzerland) · 2025Article
- Assessment of Protein Quality and Nutritional Characteristics of Commonly Consumed Pulses in the Caribbean Diet by Different In Vitro Assays.Foods (Basel, Switzerland) · 2025Article
- Yellow bean (Current research in food science · 2025Article
- Peas, natural resources for a sustainable future: a multifaceted review of nutritional, health, environmental, and market perspectives.Frontiers in nutrition · 2025Review
37 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst different pulse species and varieties. Pulse seed coats are rich in water-insoluble fibres and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fibres, oligosaccharides, slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins and tannins are responsible for the seed coat colour. Sitosterol (most abundant), stigmasterol, and campesterol are the major phytosterols present in pulses. Pulse fibres, resistant starch and oligosaccharides function as probiotics and possess several other health benefits such as anti-inflammatory, anti-tumour, and reduce glucose as well as lipid levels. Beans and peas contain higher amounts of oligosaccharides than other pulses. Processing methods affect resistant starch, polyphenol composition and generally increase antioxidant activities of different pulses. In this review, the current information on pulse polyphenols, phytosterols, resistant starch, dietary fibre, oligosaccharides, antioxidant and associated health benefits are discussed.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.