Phytochemicals of lentil (Lens culinaris) and their antioxidant and anti-inflammatory effects

Abstract

Lentils contain a plethora of bioactive phytochemicals such as extractable and insoluble-bound phenolics, carotenoids, tocopherols, saponins, phytic acid, and phytosterols, which have been increasingly attributed to the health benefits of lentil consumption in the diet. The concentration and stability of these phytochemicals in lentils may be affected by several processing parameters including different thermal processing, exogenous enzyme treatment and germination. Consumption of lentils has been associated with the risk reduction of many diseases due to the potential antioxidant activity and anti-inflammatory potential of phytochemicals in lentils. This mini review is intended to provide most current information on the phytochemical composition of lentils, and the potential antioxidant and anti-inflammatory properties of these compounds.