Nutritional and health benefits of legumes and their distinctive genomic properties

Detalhes bibliográficos
Autor(a) principal: ÇAKIR,Özgür
Data de Publicação: 2019
Outros Autores: UÇARLI,Cüneyt, TARHAN,Çağatay, PEKMEZ,Murat, TURGUT-KARA,Neslihan
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100001
Resumo: Abstract Legumes are indispensable for human diet in respect to their valuable and nutritive bioactive molecules. Legumes and derivative foodstuffs are rich in fiber, proteins, vitamins and some valuable phytochemicals, which exhibit important biological activities. Due to their remarkable molecular content, they are receiving great attention by researchers. Recent developments in genomics and bioinformatics led to cumulative data about legume genomes. These data could provide important information to accelerate breeding and to develop new traits for biofortification. The main focus of this review is to present their distinctive genomic properties by summarizing significant studies conducted with relatively newly developed techniques revealing the beneficial effects of bioactive molecules from legumes on human health.
id SBCTA-1_2cc7429bdf984742d1a4bbee71f4f233
oai_identifier_str oai:scielo:S0101-20612019000100001
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Nutritional and health benefits of legumes and their distinctive genomic propertiesLeguminosaenutritional propertieshealthbioactive compoundslegume genomesAbstract Legumes are indispensable for human diet in respect to their valuable and nutritive bioactive molecules. Legumes and derivative foodstuffs are rich in fiber, proteins, vitamins and some valuable phytochemicals, which exhibit important biological activities. Due to their remarkable molecular content, they are receiving great attention by researchers. Recent developments in genomics and bioinformatics led to cumulative data about legume genomes. These data could provide important information to accelerate breeding and to develop new traits for biofortification. The main focus of this review is to present their distinctive genomic properties by summarizing significant studies conducted with relatively newly developed techniques revealing the beneficial effects of bioactive molecules from legumes on human health.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100001Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.42117info:eu-repo/semantics/openAccessÇAKIR,ÖzgürUÇARLI,CüneytTARHAN,ÇağatayPEKMEZ,MuratTURGUT-KARA,Neslihaneng2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100001Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Nutritional and health benefits of legumes and their distinctive genomic properties
title Nutritional and health benefits of legumes and their distinctive genomic properties
spellingShingle Nutritional and health benefits of legumes and their distinctive genomic properties
ÇAKIR,Özgür
Leguminosae
nutritional properties
health
bioactive compounds
legume genomes
title_short Nutritional and health benefits of legumes and their distinctive genomic properties
title_full Nutritional and health benefits of legumes and their distinctive genomic properties
title_fullStr Nutritional and health benefits of legumes and their distinctive genomic properties
title_full_unstemmed Nutritional and health benefits of legumes and their distinctive genomic properties
title_sort Nutritional and health benefits of legumes and their distinctive genomic properties
author ÇAKIR,Özgür
author_facet ÇAKIR,Özgür
UÇARLI,Cüneyt
TARHAN,Çağatay
PEKMEZ,Murat
TURGUT-KARA,Neslihan
author_role author
author2 UÇARLI,Cüneyt
TARHAN,Çağatay
PEKMEZ,Murat
TURGUT-KARA,Neslihan
author2_role author
author
author
author
dc.contributor.author.fl_str_mv ÇAKIR,Özgür
UÇARLI,Cüneyt
TARHAN,Çağatay
PEKMEZ,Murat
TURGUT-KARA,Neslihan
dc.subject.por.fl_str_mv Leguminosae
nutritional properties
health
bioactive compounds
legume genomes
topic Leguminosae
nutritional properties
health
bioactive compounds
legume genomes
description Abstract Legumes are indispensable for human diet in respect to their valuable and nutritive bioactive molecules. Legumes and derivative foodstuffs are rich in fiber, proteins, vitamins and some valuable phytochemicals, which exhibit important biological activities. Due to their remarkable molecular content, they are receiving great attention by researchers. Recent developments in genomics and bioinformatics led to cumulative data about legume genomes. These data could provide important information to accelerate breeding and to develop new traits for biofortification. The main focus of this review is to present their distinctive genomic properties by summarizing significant studies conducted with relatively newly developed techniques revealing the beneficial effects of bioactive molecules from legumes on human health.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100001
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100001
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.42117
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126323749289984

Registros relacionados