Keywords

Chickpeas, Polysaccharides, Saponins, Flavonoids, Polypeptides, Functional Activity

Abstract

Chickpea is a common legume that is widely found in nature. It is rich in a variety of high-quality proteins, fats, amino acids, vitamins, dietary fiber, and various trace elements such as calcium, magnesium, iron, zinc, and phosphorus. It is nutritious High value and multiple functional activities. Currently, there are more than 20 biologically active substances extracted and isolated from chickpeas. These substances mainly include polysaccharides, saponins, isoflavones, peptides, sterols, phenols, organic acids, etc. Studies have found that the active ingredients of chickpeas have various physiological effects such as antioxidant, immunity, lowering blood sugar, lowering blood lipids, lowering cholesterol, anti-cancer, etc., and because of their natural non-toxic side effects, they can be processed into health care products with edible and medicinal value. The potential of the product has broad development prospects. This article reviews the research progress in recent years at home and abroad on various chickpea bioactive substances such as polysaccharides, saponins, flavonoids, and peptides, as well as the application of chickpeas. Through this review, we hope to promote the high-value utilization of chickpeas and promote chickpeas. The development of bean deep processing industry further provides theoretical basis for the development of functional foods and the deep processing of agricultural products.

For further details regarding this article and its research, please do not hesitate to contact our team for assistance.

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