An Insight of Pulses: From Food to Cancer Treatment

Abstract

Cancer incidence is increasing due to the inclination of people towards western diet which consists of high fat, animal protein and refined carbohydrate content. Though, diet itself does not act as carcinogen but, it provokes the action of the former. Pulses form a significant component in the traditional healthy diets of many regions throughout the world due to its high nutritional value as well as its therapeutic effect on humans which mark them as nutraceuticals. The low fat, rich protein, dietary fiber, and a variety of micronutrients and phytochemicals have fueled speculation that, if consumed in sufficient quantities, they help to reduce tumor risk. Dietary fiber, resistant starch, phenolic compounds, phytosterols, oligosaccharides, etc. are the phytoconstituents present in pulses which contribute to the anticancer nature of pulses. The review pays a considerable attention on the potential role of pulses, highlighting the phytoconstituents responsible for preventing and treating cancer. However, the mechanisms of action behind them are unconvincing as pulses are used conventionally. There is a need to ascertain its quantitative contribution in reducing cancer risk as well as to utilize its cancer preventing constituents while developing food derived medicines.