Potentialities of legumes in the pharmaceutical industry

Abstract

Legumes are part of a group of foods widely used in human and animal food since the earliest times because of their high nutritional value, being important sources of proteins, carbohydrates, fibers, minerals and vitamins. In addition, its composition also presents several bioactive compounds, which have been associated with the prevention of several diseases, especially those related to the cardiovascular system. Another aspect to be observed is that some of its biochemical characteristics, such as the type of starch, protein and fibers, can be exploited as binders, excipients, thickeners and dispersants in the formulation of various pharmaceutical products in the pharmaceutical industry. Thus, this review article raised the need to evaluate the potential of legumes in this industry through the analysis of the different works carried out and available in the literature.