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Legume
carotenoids.
Crit Rev Food Sci Nutr 1987;26(2):137-55
Sri Kantha S, Erdman JW Jr.
Laboratory of Marine Biochemistry, Faculty of Agriculture, University of Tokyo,
Japan.
In recent years, the results of research studies have suggested a positive
beneficial relationship between a vegetarian-based diet and low incidence of
diseases, including coronary heart disease, cancer, obesity, dental caries, and
osteoporosis. beta-Carotene has specifically been suggested as a nutrient with
antitumorigenic properties. In this regard there is a need to evaluate the
carotenoid content of foods. Legumes are one of the staple components of a
vegetarian diet. This review specifically surveys the prevalence of carotenoids
in food and forage legumes. In addition, the methods available for carotenoid
analysis are discussed; factors affecting the determination of carotenoid
content during maturation, germination, processing and storage are identified;
research areas which have been inadequately explored are identified; and
suggestions are made for future lines of investigation.
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