Lentils (Lens culinaris, L.): A novel functional food

Mo'ez Al Islam Ezzat Faris, Amita Attlee

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Abstract

Lentils have been part of human diet from ancient times. This chapter focuses on the nutritional composition, presence of bioactive substances, antioxidants and health rendering properties of lentils. Recent definitions have considered lentils as a prophylactic and therapeutic functional food due to its considerable content of essential macronutrients, namely functional proteins and carbohydrates, and essential micronutrients, as well as bioactive phytochemicals such as phytates and polyphenols. Indeed, the presence of an impressive arsenal of secondary metabolites, minerals and bioactive constituents in lentils have shown to be promising contributors in the management and prevention of several human chronic diseases, attributed to their anticarcinogenic, hypoglycemic, hypocholesterolemic and bloodpressure lowering properties.

Original languageEnglish
Title of host publicationExploring the Nutrition and Health Benefits of Functional Foods
PublisherIGI Global
Pages42-72
Number of pages31
ISBN (Electronic)9781522505921
ISBN (Print)1522505911, 9781522505914
DOIs
Publication statusPublished - Jul 22 2016
Externally publishedYes

ASJC Scopus subject areas

  • Medicine(all)
  • Health Professions(all)

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