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Legumes are a significant source of essential nutrients including dietary fibres, proteins, dietary minerals, and carbohydrates. Abundant in both soluble and insoluble fibre, legumes support colonic and overall health. The chapter describes the impact of grain legume consumption on inflammation, the health benefits of dietary fibre, and possible connections between dry grain legume consumption and carcinogenesis. The chapter explores the relationship between grain legume consumption and gut health, analysing the phytochemical content of grain legumes as well as possible chemical toxicant exposures from grain legume consumption.
Price: £25.00
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
12 March 2018
ISBN: 9781838794064
Format: eBook
BISACs:
1 Introduction 2 Inflammation and grain legume consumption 3 Dietary fibre and health 4 Carcinogenesis and dry grain legume consumption 5 Gut health and grain legume consumption 6 Proteins, antinutrients and other classes of phytochemicals in legumes 7 Possible chemical toxicant exposures from grain legume consumption 8 Conclusion 9 Where to look for further information 10 References