Anticancer Properties of Aqueous Extracts from Leguminosae

Inflammation and cancer are diseases caused by genetic environmental factors as well altered microbiota. Diet plays a role, with leguminous such beans (Phaseolus vulgaris, Vicia faba), chickpeas (Cicer arietinum), lentils (Lens culinaris), peas (Pisum sativum) soybeans (Glycine max), known to prevent diseases. Processing of food yields aqueous side streams. These products nothing short water extracts leguminous, containing albumin, globulin, saponins, oligosaccharides. This review analysed the most recent findings on anticancer activities legume-soluble nutrients. Albumin from inhibits pro-inflammatory mediator interleukins, while soy Bowman–Birk Inhibitor serine proteases. The peptide vicilin activates peroxisome proliferator-activated receptor, mediating triglyceride metabolism. Soyasaponins promote apoptosis cells activating caspases enhancing concentration intracellular calcium. Soyasapogenol regulates specific protein pathways, leading apoptosis. Oligosaccharides raffinose stachyose synthesis chain fatty acids, balancing intestinal microbiota, result their prebiotic activity. Verbascoside also modulate signalling In closing, have potential be efficient ingredients, means numerous mechanisms based raw material process.