Legume Antioxidants: Chemistry and Potential Health Impact as Affected by Food Processing and Storage

Dear Colleagues,

The medical cost for treating chronic diseases such as type II diabetes, cancers and cardiovascular diseases is very high world-wide. The etiology leading to these diseases at the molecular and cellular levels is related to the excessive generation of reactive oxygen species in the cells. Legumes have long been cultivated globally and provide important sources of nutritious proteins and dietary fibers, which contribute significantly to human health. In addition, legumes contain various types of antioxidants, which are capable of eliminating reactive oxygen species. Consuming legumes with optimal antioxidant properties may help in preventing chronic diseases. There are numerous classes of food legumes, including soybeans, common beans, peas, chickpeas and lentils. There are wide variations in the content, composition and bioactivity of the naturally occurring antioxidants in legumes and they are affected by genetic materials, production, storage, food processing and post-processing handling methods. Furthermore, peptides derived from protein hydrolysis have also been reported to possess antioxidant activities. Dry legumes contain natural antinutrients such as trypsin inhibitors and hemagglutinins, which must be inactivated via thermal processing prior to consumption. However, thermal processing damages antioxidant structures and their functions. This issue will contribute to the understanding of the chemistry, preservation and health-promoting nature of legume antioxidants. Submissions of your original works or updated review articles are welcome.

Potential topics include, but are not limited to:

• Extraction, analysis and characterizations of antioxidants in legumes;
• Phytochemical and peptide antioxidants in legumes;
• Effect of food processing and storage on antioxidants and their bioactivity;
• Structures and functions of legume antioxidants;
• Anti-diabetes, anti-obesity, anti-hypertension and anti-inflammation properties of legume antioxidants;
• Animal and human studies on the health effects of legume antioxidants.

Legumes may include soybean, common bean, peas, lentils, chickpea and other dried legumes. Please note that in the analysis and characterization of antioxidants, sufficient descriptions of sampling, sources, preparations and analytical methodologies should be included.

Prof. Dr. Sam K. C. Chang
Guest Editor

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• legumes
• antioxidants
• polyphenolics
• peptides
• food processing and storage
• bioactivity and health impact