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Germinated or
Fermented Legumes: Food or Ingredients of Functional Food
Arch Latinoam Nutr. 2003 Dec;53(4):348-54.
[Article in Spanish]
Davila MA, Sangronis E, Granito M.
Universidad Simon Bolivar, Laboratorio de Analisis de Alimentos,
Caracas-Venezuela.
Epidemiological research has shown a positive association between certain
diseases and dietary intake of food components found in fruits, grains, legumes,
fish oil among others. Food that may provide a health benefit beyond the
traditional nutrients that it contains, are named functional food. In addition
to the varied nutrients, legumes contain compounds such as polyphenols, soluble
fiber, alpha-galactosides and isoflavones which confer propierties of functional
foods. Do to the cuse of flatus production in some people, long cooking periods,
or anti-nutritional factors, legume consumption levels are limited. In this
review, germination and fermentation processes will be presented as
alternatives that are able to reduce or inactivate anti-nutritional factors,
preserve and even improve the content of the isoflavones, or better the
potencial of the legumes as functional food or as ingredients for the
formulation of functional foods.
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