The increased consumer awareness of the health promoting effects of functional foods and
nutraceuticals is the driving force of the functional food and nutraceutical market. Bioactive …

Protein is one of the most important, foremost, and versatile nutrients in food. The quantity
and quality of protein are determinants of its nutritional values. Therefore, adequate …

Pulses and whole grains are considered staple foods that provide a significant amount of
calories, fibre and protein, making them key food sources in a nutritionally balanced diet …

Black beans contain anthocyanins that could be used as colorants in foods with associated
health benefits. The objective was to optimize anthocyanins extraction from black bean coats …

Highlights•Dietary fiber, resistant starch and protein are valuable compounds from
beans.•Slowly digestible starch contributes to the low glycemic index of beans.•Beans …

The increased consumption of legume seeds as a strategy for enhancing food security,
reducing malnutrition, and improving health outcomes on a global scale remains an ongoing …

The aim of this study is to compare ACE inhibitory, anti-diabetic and Anti-inflammatory
activity of buffalo and camel milk using Lacticaseibacillus paracasei (M11) in combination …

Diabetes is a chronic metabolic disorder which leads to high blood sugar levels over a
prolonged period. Type 2 diabetes mellitus (T2DM) is the most common form of diabetes …

Angiotensin I-converting enzyme (ACE) plays a significant role in the regulation of blood
pressure via generating angiotensin II (Ang II). Using natural inhibitors to block the activity of …

Common beans are an inexpensive source of high‐quality food ingredients. They are rich in
proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules …