Legumes as functional foods: the case of dyslipidemia and cardiovascular diseases

Abstract

The Mediterranean diet is rich in functional foods. Legumes are one of the key-foods of this diet and many authors mention their role in the prevention of dyslipidemias, diabetes and colon cancer. The hypocholesterolemic effect of legumes is related to several nutrients and phytochemicals. Among them: i) protein; ii) lipids, especially polyunsaturated and monounsaturated ones; iii) dietary fibre, especially soluble fibre; iv) saponins; and v) phytosterols. Soybean consumption has been related with these benefic effects. However, recent data obtained at the University of Évora have demonstrated that other legumes, such as peas and blue lupin, can also present a high hypocholesterolemic potential. In fact, the consumption of these legumes led to a 30% reduction in the cholesterolemia of experimental animals, due to a LDL-cholesterol reduction. The utilization of these legumes as functional foods or as providers of phytochemicals with a high preventive and therapeutic potential is promising, and may contribute to an increase in the income of farmers growing these crops.