Legume Derived Bioactive Peptides

Abstract

Legumes constitute the key component of a balanced diet, a good source of nutrition for population across the globe. The bioactive compounds from legumes have been shown to demonstrate therapeutic properties against diseases like cancer, cardiovascular diseases and diabetes, highlighting its significance in agricultural biotechnology. Considering the benefits and potential therapeutic significance of bioactive constituents in legumes, the cultivation and consumption of legumes has witnessed tremendous upsurge in recent years. The recent perspective in research on bioactive compounds emphasize on understanding their role in food and nutrition. Moreover, the health promoting properties of the bioactive peptides from legumes suggest their potential application as "functional foods" and nutraceutical agents. The legumes are excellent food source for bioactive compounds with profound applications in food, nutraceutical and health industries. Nutritional values of legume based food products such as tofu, natto, peanut butter and miso were discussed thoroughly by highlighting the significance of their consumption on regular basis. Further, significance of bioactive peptides derived from legumes was elaborated in the light of various properties viz., antimicrobial activity, anticancer activity, anti-diabetic activity and their impact against cardiovascular disease.