Reference Number: 426
Year: 2017
Link: Link to original paper
Summary
Lentil (Lens culinaris; Family: Fabaceae) is a potential functional dietary ingredient which has polyphenol-rich content. Several studies have demonstrated that the consumption of lentil is immensely connected to the reduction in the incidence of diseases such as diabetes, obesity, cancers and cardiovascular diseases due to its bioactive compounds. There has been increasing scientific interest in the study area of lentils as the functional food due to its high nutritive value, polyphenols, and other bioactive compounds. These polyphenols and the bioactive compounds found in lentil play an important role in the prevention of those degenerative diseases in humans. Besides that, it has health-promoting effects. Based on the in vitro, in-vivo and clinical studies, the present review focuses to provide more information on the nutritional compositions, bioactive compounds including polyphenols and health-promoting effects of lentils. Health-promoting information was gathered and orchestrated at a suitable place in the review.
Significance of this study to the sourdough baker:
We like to include the red lentils in our diversity blends as a Red Ferment and polyphenol. The flavonoid content that is recognised for the health benefits red lentils provide. Plus they are high in insoluble dietary fibre, feeding our beneficial gut microbes. These health benefits include reduced risk of diabetes, cardiovascular disease, anticancer and overall studies find they have good antioxidant and antimicrobial potential.
