Abstract
Plant protein foods are physiologically important and play a key role in human nutrition. They contain several bioactive compounds with diverse chemical configurations and traits, which can modify the antioxidant potential, inhibit, or induce the enzyme actions, impact the gene expression and receptor activities as well as nutrient bioavailability. Bioactive molecules are known to regulate the oxidative processes, upregulate the expression of antioxidant enzymes, slow down the synthesis of proinflammatory cytokines, increase the expression of neurotrophic factors and can interact with different intracellular signaling pathways. The beneficial health effects of bioactive compounds may vary depending upon the digestive processes, which determine their bioavailability and bio-accessibility. However, only limited scientific information is available about their bioavailability and health benefits in humans. Legumes contain many antioxidative bioactive compounds which have been reported to augment the body’s immune system and protect it against various human chronic diseases. Consumption of legume-based diets increase satiety, help in controlling glycemia and body weight, reduce body fat and LDL cholesterol levels together with several other potential health benefits. Although the bioactivity of individual plant phenolic compounds has now been well characterized, further studies are required to comprehend the synergistic and antagonistic actions of different combinations of these compounds to develop the state-of-the-art food products, and dietary supplements in the prevention and/or management of different chronic and neurodegenerative diseases. Non-communicable diseases (NCDs) have become a global threat as the morbidity and mortality from NCDs is steadily on the increase and almost 71% of all global deaths occur due to NCDs. This chapter discusses the supply of bioactive molecules from plant protein foods, their possible interactions and impact on health and potential advantages in the prevention and management of NCDs.
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Ali, A., Waly, M.I., Bhatt, N., Devarajan, S. (2022). Bioactive Components of Plant Protein Foods in the Prevention and Management of Non-communicable Diseases. In: Manickavasagan, A., Lim, LT., Ali, A. (eds) Plant Protein Foods. Springer, Cham. https://doi.org/10.1007/978-3-030-91206-2_13
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