Effect of cooking and germination on bioactive compounds in pulses and their health benefits
Pulses supply many bioactive substances, such as enzyme inhibitors, lectins, phytates and phenolic compounds. Phenolic compounds are found in minor amounts in food but have significant metabolic and/or physiological effects. Enzyme inhibitors can diminish protein digestibility, and lectins can reduc...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-11-01
|
| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617301226 |