Background Legumes contain several healthy essential nutrients and bioactive compounds,
and their symbiotic nitrogen fixation ability confers substantial economic and environmental …

The lentil (Lens culinaris L.) is one of the most important legumes (family, Fabaceae). It is a
natural functional food rich in many bioactive compounds, such as polyphenols, saponins …

There are numerous challenges facing the modern food and agriculture industry that
urgently need to be addressed, including feeding a growing global population, mitigating …

Legume crops are widely grown worldwide and a primary source of proteins across many
least developed countries. These food crops are inherently produced in environmentally …

Legume grains have provided essential nutrients in human diets for centuries, being
excellent sources of proteins, carbohydrates, fatty acids, and fibers. They also contain …

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 …

In recent years the consumption of cereals and pulses have been subject to food and
nutrition trends as consumers become more aware of the benefits of plant-based nutrition …

Bioactive compounds are comprised of small quantities of extra nutritional constituents
providing both health benefits and enhanced nutritional value, based on their ability to …

Sustainable development relies heavily on a food system that is both safe and secure.
Several approaches may lead to sustainability and food safety. An increase in the cultivation …

Phytosterols (PS) are a group of chemical compounds of plant origin, able to reduce blood
levels of bad cholesterol and the consequent risk of atherosclerosis. In this study, an HPLC …