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首页> 外文期刊>The British Journal of Nutrition >The potential health benefits of legumes as a good source of dietary fibre.
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The potential health benefits of legumes as a good source of dietary fibre.

机译：豆类作为膳食纤维的良好来源具有潜在的健康益处。

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Dietary fibre has been shown to have important health implications in the prevention of risks of chronic diseases. The objective of the present study was to determine the potential health benefits of legumes as a good source of dietary fibre. Six to ten local legumes were studied as follows: cowpeas, mung beans, pole sitao, chickpeas, green peas, groundnuts, pigeon peas, kidney beans, lima beans and soyabeans. The following studies were conducted: (a) mineral availability, in vitro; (b) glycaemic index (GI) in non-diabetic and diabetic human subjects; (c) the cholesterol-lowering effect in human subjects with moderately raised serum cholesterol levels. The highest Fe availability among legumes was for lima beans (9.5 (SEM 0.1)) while for Zn and Ca, the highest availability was for kidney beans (49.3 (SEM 4.5)) and pigeon peas (75.1 (SEM 7.1)), respectively. Groundnuts have the lowest Fe (1.3 (SEM 1.1)), Zn (7.9 (SEM 1.3)) and Ca (14.6 (SEM 2.8)) availability. Legumes are low-GI foods (<55), ranging from 6 (chickpeas) to 13 (mung beans). Kidney beans showed significant reductions for both total (6%) and LDL-cholesterol (9%), and groundnuts for total cholesterol (7%; P<0.05). We conclude that mineral availability from legumes differs and may be attributed to their mineral content, mineral-mineral interaction and from their phytic and tannic acid content; legumes are considered low-GI foods and have shown potential hypocholesterolaemic effects. The above studies can be a scientific basis for considering legumes as functional foods.
机译：膳食纤维已显示出对预防慢性疾病风险具有重要的健康意义。本研究的目的是确定豆类作为膳食纤维的良好来源对健康的潜在益处。研究了六到十种当地豆类：studied豆，绿豆，极地西豆，鹰嘴豆，绿豆，花生，木豆，芸豆，利马豆和大豆。进行了以下研究：（a）矿物质的可用性，体外; （b）非糖尿病和糖尿病人的血糖指数（GI）; （c）在血清胆固醇水平适度升高的人类受试者中降低胆固醇的作用。豆科植物中铁的最高利用率分别为利马豆（9.5（SEM 0.1）），而锌和钙的最高利用率分别为菜豆（49.3（SEM 4.5））和木豆（75.1（SEM 7.1））。花生的Fe（1.3（SEM 1.1）），Zn（7.9（SEM 1.3））和Ca（14.6（SEM 2.8））的利用率最低。豆类是低GI食品（<55），范围从6（鹰嘴豆）到13（绿豆）。芸豆的总胆固醇（LDL-胆固醇）（6％）和低密度脂蛋白（LDL-胆固醇）（9％）均显着降低，花生的总胆固醇（7％; P <0.05）显着降低。我们得出的结论是，豆类中矿物质的可用性不同，可能归因于其矿物质含量，矿物质与矿物质的相互作用以及其植酸和单宁酸的含量。豆类被认为是低GI食品，并显示出潜在的降胆固醇作用。上述研究可以作为将豆类视为功能性食品的科学依据。

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