In this review, the concept of phenolic antioxidants, mechanisms of action, and applications
have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a …

Mycotoxin contamination of foods from mycotoxigenic fungi such as Aspergillus, Alternaria,
Fusarium and Penicillium spp. is a significant threat to food safety and quality. Aflatoxins …

Secondary metabolites are divided into three classes: phenolic, terpenoid, and nitrogenous
compounds. Phenolic compounds are also known as polyphenols and include tannins …

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While food shortages have become an important challenge, providing safe food resources is
a point of interest on a global scale. Mycotoxins are secondary metabolites that are formed …

Legumes are a good source of bioactive phenolic compounds which play significant roles in
many physiological as well as metabolic processes. Phenolic acids, flavonoids and …

Over the past years, the shift toward plant‐based foods has largely increased the global
awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) …

Future dietary protein demand will focus more on plant-based sources than animal-based
products. In this scenario, legumes and pulses (lentils, beans, chickpeas, etc.) can play a …

Highlights•Dietary fiber, resistant starch and protein are valuable compounds from
beans.•Slowly digestible starch contributes to the low glycemic index of beans.•Beans …

Common beans are an inexpensive source of high‐quality food ingredients. They are rich in
proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules …