Legumes uses in various disease

1. Report : Legumes
Shabnam Ain, Sneha Pandey and Vipin Kumar
Work on legumes in the past has focused on a variety of areas, including:
Domestication and breeding: Legumes have been cultivated for thousands of years, and farmers and
scientists have worked to develop new varieties that are more productive, disease-resistant, and
nutritious.
Nutrition: Legumes are a good source of protein, fiber, and other nutrients, and research has been done
to understand their nutritional value and how they can be used to improve human health.
Agronomy: Research has been done on how to grow legumes more efficiently and sustainably. This
includes developing new cropping systems, managing pests and diseases, and improving soil fertility.
Food processing and utilization: Research has been done on how to process legumes into different food
products, such as flours, pastes, and milks. This has helped to make legumes more convenient and
versatile to use in cooking.
Here are some specific examples of work that has been done on
legumes in the past:
* In the early 1900s, scientists began to develop new varieties of soybeans that were more productive
and adapted to different climates. This led to a dramatic increase in soybean production in the United
States and other countries.
* In the 1960s, scientists developed a new method for processing soybeans into tofu and other soy
products. This made soy products more convenient and affordable, and it led to a sharp increase in their
consumption.
* In the 1970s, scientists discovered that legumes contain a high level of protein. This led to a renewed
interest in legumes as a food source, particularly in developing countries.
* In the 1980s and 1990s, scientists began to study the nutritional benefits of legumes in more detail.
Research has shown that legumes can help to lower cholesterol levels, reduce the risk of heart disease
and diabetes, and improve gut health.
* In recent years, scientists have been working to develop new legume-based food products, such as
legume-based burgers, hot dogs, and milks. These products are becoming more popular as people look
for healthier and more sustainable food options.

2. Pharmacological field
Legumes have a long history of use in traditional medicine, and recent research has shown that they
contain a variety of compounds with potential pharmacological effects.
Some of the key areas of pharmacological research on legumes include:
Anti-cancer: Legumes contain a variety of compounds, such as lectins, saponins, and flavonoids, that
have been shown to have anti-cancer properties. These compounds can work in a number of ways to
inhibit cancer cell growth and proliferation.
Anti-diabetic: Legumes are a good source of soluble fiber and protein, which can help to regulate blood
sugar levels. Legumes also contain compounds such as alpha-amylase inhibitors, which can slow down
the digestion of carbohydrates and help to prevent spikes in blood sugar after eating.
Cardiovascular health :Legumes are a good source of potassium and magnesium, which are important
for cardiovascular health. Legumes also contain compounds such as isoflavones and saponins, which
can help to lower cholesterol levels and reduce the risk of heart disease.
Anti-inflammatory: Legumes contain a variety of compounds, such as flavonoids and anthocyanins, that
have anti-inflammatory properties. These compounds can help to reduce inflammation throughout the
body, which can be beneficial for a variety of conditions, such as arthritis, heart disease, and cancer.
In addition to these specific areas of research, there is also a growing body of evidence to suggest that
legumes can have a number of other health benefits, such as improving gut health, boosting cognitive
function, and reducing the risk of osteoporosis.
Table 1: Plant and their pharmacological uses with bioactive compound present
S.
No
Plants Bioactive compounds Pharmacological uses
1. Soybean 7s globulin alpha chain ACE
inhibitors, Peptides
LDL- receptor up- regulation, Hypotensive,
spasms, arthritis, skin eruption, constipation,
oedema, Toxemia during pregnancy, tonic for
spleen, pancreas and kidney
2. Faba bean, lupin Protein (Albumin and Globulin) Reduce Plasma cholesterol and Triglycerides
level in blood
3. Pea, soybean BB serine- Protease Inhibitor Treatment of cancer, information and obesity
4. Lupin Congluting , Albumins, Globulin in the
ratio 1:9 .
Hypoglycemic, Hypocholesterolaemic.
5. Mung bean Protein, Carbohydrate, amino acid
vitamins, Flavone, isoflavone,
flavonoids, and isoflavonoids
Treatment of Diarrhoea, Dysentery, oedema,
High blood pressure, painful urination, burn,
mumps, intentional ulcer.
6. Black Soybean Active peptide compounds
anthocyanins, isoflavone, flavan-3-ols,
phenolic compounds
Treatment of Diabetes, Hypertension, Anti-
Aging, Cosmetology, blood circulation, anti-
inflammatory, anticarcinogenic, and
antimutagenicity

3. 7. Lentil Lectin, defensins, saponins, phytic acid,
enzyme inhibitors, phytales,
oligosaccharides, phenolic compounds
Treatment of cardiovascular disease, diabetes
Used as Anti- Carcinogenic, Anti- Mutagenic,
Anti-oxidative, Anti- hyperglycaemic
8. Chick Peas Sterols. Tocopherols and Tocotrienols Anti-bacterial, Anti-fungal, Anti-ulcerative,
Anti-Tumar, Anti-infammatory and lower
blood cholesterol level
9. Kidney bean Alpha amylase inhibitors, Starch
protease inhibitors, Lectins, phenolics,
Phytates, phenolic oligosaccharides
Obesity and diabetes, Anticancer , Diuretic
Oedema, swelling and metabolic roles
10. Cluster bean Soluble fibers Blood circulation, anaemia, increase bone
strength, stimulate bowel movement, lower
the blood cholesterol level
11. Rice bean Phytate, Alpha- galactosides, Trypsin
inhibitors
Anti-oxidant, Anti-Cancer, Anti-diabetic
12. Pigeon Pea Proteins, Minerals, vitamins,
Magnesium, phosphorus, Calcium,
Potassium, dietary fiber, orientin,
vitexin, isovitexin, luteolin, apigenin,
isorhamnetin, genistin, genistein,
biochanin A, pinostrobin, and
cajaninstilbene acid
Lower cholesterol level in blood. Prevent
atherosclerosis, Reduce blood pressure
13. Winged bean Vitamin C, vitamin E, polyphenols, and
flavonoi, phosphorus, Magnesium,
Mangnese, Calcium, Iron, Copper
Vitamin A
Anti-oxidant prevent DNA damage
14. Peanut Omega-3, fiber, vitamin E , anti-oxidant Treatment of cancer, Heart disease, diabetes,
decrease risk of arrhythmia, reduce
cholesterol and reduce risk of blood clot
15. Black gram Nondigestible carbohydrates,
carotenoids, tocopherol, tocotrienol,
polyphenols, phytosterols
Used in fever, diabetes treatment , liver
disease and cough
16. Strong bean Flavonoids, anthocyanins, polyphenols,
tannins and flavones, anti-oxidant
Strengthen the spleen, pancreas and kidney.
Used in the treatment of diabetes, diarrhea
and leucorrhoea
17. Lima bean Angiotensin-Converting Enzyme
Inhibitors, Antioxidants, Plant Proteins
Protein Hydrolysates.
Tonic for liver and lungs, beautifies the skin
18. Peas Alkaloids, flavonoids, glycosides,
isoflavones, phenols, phytosterols,
phytic acid, protease inhibitors,
saponins, and tannins
Diuretic, Mild laxative, vomiting, hiccups,
constipation and cough, reduce chance of skin
eruptions and hastens their healing, tonic for
spleen, pancreas and stomach
19. Black bean Flavonoids, anthocyanins, polyphenols,
tannins and flavones
Diuretic, Analgesic ( lower back pain and knee
pain), haematinics
20. Abuki bean Catechin and vitexin , p-courmaric acid,
sinapic acid, and syringic acid
Diuretic, jaundice, diarrhea mumps,
leucorrhoea

4. Here are some specific examples of pharmacological work that has been done
on legumes in the past:
* A study published in the journal Cancer Prevention Research found that people who ate the most
beans had a 22% lower risk of developing colorectal cancer than those who ate the least beans.
* A study published in the journal Diabetes Care found that people with type 2 diabetes who ate a diet
rich in legumes had lower blood sugar levels and less insulin resistance than those who ate a diet low in
legumes.
* A study published in the journal Nutrients found that people who ate the most legumes had a 22%
lower risk of developing coronary heart disease than those who ate the least legumes.
* A study published in the journal Arthritis & Rheumatism found that people with rheumatoid arthritis
who ate a diet rich in legumes had less inflammation and pain than those who ate a diet low in
legumes.
Here are some examples of specific legume compounds that are being
investigated for their pharmacological potential:
 Isoflavones: Isoflavones are plant compounds that are found in soybeans and other
legumes. They have been shown to have a number of health benefits, including reducing
the risk of breast cancer, heart disease, and osteoporosis.
 Lectins: Lectins are proteins that are found in legumes and other plants. They have
been shown to have anti-viral and anti-cancer properties.
 Saponins: Saponins are plant compounds that have been shown to lower cholesterol
levels and reduce the risk of cancer.
Here are some specific examples of recent research on legumes by
scientists:
Scientists at the University of California, Berkeley have developed a new type of lentil
that is more resistant to drought. This lentil variety could be grown in areas that are currently
too dry for lentil production, which could help to increase the global supply of lentils and make
them more affordable for consumers.
Scientists at the University of Saskatchewan have discovered a new gene in chickpeas
that is responsible for resistance to a major fungal disease. This gene could be used to
develop new chickpea varieties that are more resistant to disease, which could help to reduce
crop losses and increase yields.
Scientists at the International Center for Tropical Agriculture have developed a new type
of pigeon pea that is more nutritious than traditional pigeon pea varieties. This pigeon pea
variety contains higher levels of protein and iron, which could help to improve the nutritional
status of people who consume pigeon peas.

5. Future prospect in pharmaceutical industry
 Alfalfa sprouts and soybeans use as a source of phytoestrogens which aims at
reducing menopause symptoms majorly in women and help in maintaining the
bone health.
 Licorice, (Glycyrrhiza glabra) legume herbs has anti-ulcer and anti-inflammatory
properties.
 Has chemical compounds in their protein-DNA that are essential for their ant-
diabetic, anti-allergenic as well as anti-inflammatory properties.
 Butterfly pea, Clitoria ternatea l., known for its anti-fungal properties.
 Hyacinth bean, Lablab purpureus., known for its anti-hypertensive properties.
 Kudzu, Pueraria montana var. Lobata willd, known to containing isoflavone
daidzein properties essential as an anti-inflammatory, anti-microbial and cancer
preventive treatments.
 Trigonella foenum-graecum l. plant increase lactation in women.
 Legumes contain phytoestrogens, including isoflavonoids, which are used in
menopause and osteoporosis treatments. These plant-derived chemicals possess
both estrogenic and anti-estrogenic traits, but are less effective than naturally
produced estrogens. Isoflavonoids, particularly from soybeans and red clover, are
being researched for their potential use in Hormonal Replacement Therapies.
 Soybean isoflavonoids play a role in maintaining of healthy brain tissues and also
in the treatment of age-associated cognitive declines such as Alzheimer’s disease,
loss of memory episodes, and improving the general cognitive functions in the
brain.
 Alcohol extracts from a wide range of legume leaves and stem tissues that aid in
in inhibiting the growth of MCF7 breast and LNCaP prostate cancer cells.
 Soybeans are the primary source of genistein and daidzein, two isoflavonoids in
humans. Consuming high soy-based foods may lead to high levels of plasms,
highurine, and prostate phytoestrogen fluid concentrates. However, studies
suggest that high phytoestrogen intake in Asian countries reduces breast cancer
risk and menopause-incidence symptoms.