Potential Health Benefits and Problems Associated with Phytochemicals in Food Legumes

摘要: Abstract: Phytochemicals are a naturally occurring group of chemicals in plants and plant-derived foods. Presence phytochemical components such as phytohemagglutinins, tannins, phytic acid, saponins, protease inhibitors, oligosaccharides phytoestrogens food legumes has both health benefits adverse effects. These have been associated with numerous benefits, including reduced cardiovascular renal disease risks, care treatments anti-aging, enhancement brain function, lower glycemic index for persons diabetes, increased satiation cancer prevention. Health resulting from ingestion which developed the past few years to use physiologically functional foods consist proliferation bifidobacteria reduction detrimental bacteria, diminution toxic metabolites, anti-cancer effect protection liver function. biologically active compounds also immense potential biomedical application. On other hand, phytochemicals effects they limit digestibility proteins carbohydrates or reduce bioavailability certain nutrients, interfere normal growth, reproduction flatulence production. Moreover, linked infertility problems. The synergistic antagonistic mixtures these legumes, their interaction diet mechanism action remained challenge regard understanding role diseases. Current researches exploring various potentials utilization drugs could be used frontline defences against life threatening diseases HIV/AIDS. Because it is probably inappropriate refer substances natural toxins. time come us re-evaluate presence our diet. Their mitigating need further addressed if we understand Keywords: Adverse Effects; Food Legumes; Benefits; Phytochemicals; Natural Toxins