ReviewNutrients2022
Legume Proteins and Peptides as Compounds in Nutraceuticals: A Structural Basis for Dietary Health Effects.
Review in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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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.
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Who cites it
21 citing papers in PubMed.
- Nutritional Variation Among Foods Included in an Ecuadorian Food Composition Database Using Multivariate Analysis.Nutrients · 2026Article
- A Comprehensive Review on the Anticancer Activity of Plant Peptides and Their Mechanisms of Action.Foods (Basel, Switzerland) · 2026Review
- Multivariate characterization of the nutritional diversity of traditional Ecuadorian foods.Frontiers in nutrition · 2026Article
- An Optimized Chickpea Protein Hydrolysate Exerts Long-Term Antihypertensive Effects and Upregulates ACE2 and Mas1 Gene Expression in Spontaneously Hypertensive Rats.Foods (Basel, Switzerland) · 2025Article
- Bioactive Plant Peptides: Physicochemical Features, Structure-Function Insights and Mechanism of Action.Molecules (Basel, Switzerland) · 2025Review
- Bioactive Food Proteins: Bridging Nutritional and Functional Benefits with Sustainable Protein Sources.Foods (Basel, Switzerland) · 2025Review
- Article
- Characterisation and sustainability evaluation of cereals and pulses formal seed production systems in Cameroon.PloS one · 2025Article
- Gene expression and evolution of Bowman-Birk protease inhibitors in wild and domesticatedFrontiers in plant science · 2025Article
- Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta.Current research in food science · 2025Article
- Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications.Foods (Basel, Switzerland) · 2024Review
- Analysis of the Nutritional Composition of Ready-to-Use Meat Alternatives in Belgium.Nutrients · 2024Article
- Plant protein-derived anti-breast cancer peptides: sources, therapeutic approaches, mechanisms, and nanoparticle design.Frontiers in pharmacology · 2024Review
- Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (-)-Epigallocatechin Gallate.Foods (Basel, Switzerland) · 2023Article
- Therapeutic Applications and Effects ofFoods (Basel, Switzerland) · 2023Review
- Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates.Molecules (Basel, Switzerland) · 2023Review
- Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions.Current research in food science · 2023Article
- Nutritional, functional, and bioactive properties of african underutilized legumes.Frontiers in plant science · 2023Review
- Article
- Escalate protein plates from legumes for sustainable human nutrition.Frontiers in nutrition · 2022Review
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
In the current climate of food security, quality aspects of legume crops have primary market economic and health impact. Legume proteins and peptides have been discovered to have a role far beyond supplying amino acids for growth and maintenance of body tissues. Several proteins (enzymatic inhibitors, lectins, storage globulins) and peptides derived from them (lunasin, hydrophobic peptides) have shown anticarcinogenic, hypocholesterolemic, glucose-lowering, antioxidant, antimicrobial, and immunostimulant properties. Further understanding of how structural features of legume proteins affect in vivo digestion and production of bioactive sequences represents a key step in the valorization of nutraceutical potentiality of legume proteins and peptides derived from them. In this work, the relationship between structure and bioavailability of protein and peptides are reviewed and discussed.
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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.