Abstract：
:Saponins are a class of natural compounds present in pulses having surface active properties. These compounds show variation in type, structure and composition of their aglycone moiety and oligosaccharide chains. Saponins have plasma cholesterol lowering effect in humans and are important in reducing the risk of many chronic diseases. Moreover, they have shown strong cytotoxic effects against cancer cell lines. However, more epidemiological and clinical studies are required for the proper validation of these health promoting activities. Processing and cooking promotes the loss of saponins from foods. The effect of soaking, sprouting and cooking on the stability and bioavailability of saponins in pulses is an important area which should be thoroughly worked out for achieving desirable health benefits. In the present review, the structures, contents and health benefits of saponins present in pulses are discussed. Moreover, the effect of processing (of pulses) on the saponins is also highlighted.
journal_name
Food Chemjournal_title
Food chemistryauthors
Singh B,Singh JP,Singh N,Kaur Adoi
10.1016/j.foodchem.2017.04.161subject
Has Abstractpub_date
2017-10-15 00:00:00pages
540-549eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30738-0journal_volume
233pub_type
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