Exploring the nutritional and health benefits of pulses from the Indian Himalayan region: A glimpse into the region’s rich agricultural heritage,Food Chemistry
Pulses have been consumed worldwide for over 10 centuries and are currently among the most widely used foods. They are not economically important, but also nutritionally beneficial as they constitute a good source of protein, fibre, vitamins and minerals such as iron, zinc, folate and magnesium. Pulses, but particularly species such as Macrotyloma uniflorum, Phaseolus vulgaris L., Glycine max L. and Vigna umbellate, are essential ingredients of the local diet in the Indian Himalayan Region (IHR). Consuming pulses can have a favourable effect on cardiovascular health as they improve serum lipid profiles, reduce blood pressure, decrease platelet activity, regulate blood glucose and insulin levels, and reduce inflammation. Although pulses also contain anti-nutritional compounds such as phytates, lectins or enzyme inhibitors, their deleterious effects can be lessened by using effective processing and cooking methods. Despite their great potential, however, the use of some pulses is confined to IHR regions. This comprehensive review discusses the state of the art in available knowledge about various types of pulses grown in IHR in terms of chemical and nutritional properties, health effects, accessibility, and agricultural productivity.
中文翻译：
探索印度喜马拉雅地区豆类的营养和健康益处：一睹该地区丰富的农业遗产
豆类在全世界范围内的食用已有 10 多个世纪，目前是使用最广泛的食品之一。它们在经济上并不重要，但在营养上也有益，因为它们是蛋白质、纤维、维生素和矿物质（如铁、锌、叶酸和镁）的良好来源。豆类，特别是诸如Macrotyloma uniflorum 、 Phaseolus vulgaris L.、 Glycine max L. 和Vigna umbellate等品种，是印度喜马拉雅地区 (IHR) 当地饮食的重要成分。食用豆类可以对心血管健康产生有利影响，因为它们可以改善血脂状况、降低血压、降低血小板活性、调节血糖和胰岛素水平以及减少炎症。尽管豆类还含有抗营养化合物，例如植酸盐、凝集素或酶抑制剂，但通过使用有效的加工和烹饪方法可以减轻它们的有害影响。然而，尽管潜力巨大，但某些豆类的使用仅限于《国际卫生条例》地区。这篇全面的综述讨论了《国际卫生条例》中种植的各种豆类在化学和营养特性、健康影响、可及性和农业生产力方面的最新知识。
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