Antioxidant properties legumes

Morgan, J.F. Klucas, R.V. Grayer, R.J. Abian, J. Becana, M. Complexes of iron with phenolic compounds from soybean nodules and other legume tissues prooxidant and antioxidant properties. Free Radical Biol. Med. 1997, 22, 861-870. 

The levels and bioavailability of phytochemicals in plant foods such as legumes, cereals, vegetables, herbs and fraits can be greatly affected by processing such as fermentation. This subsequently leads to increased antioxidant properties, which may be benehcial for treatment and/or prevention of diseases such as atherosclerosis and cancer. Thus fermentation, especially with probiotics (functional microbes), can serve as an important process not only for preservation but also for production of functional foods with enhanced bioactive and antioxidant properties. 

The physiological activity of the T. is based on their radical scavenging properties, they are of major importance in cell membranes and lipoproteins as antioxidants. Long-term supplementation with a-T. can reduce the incidence of certain forms of cancer. T. are pale yellow, viscous oils. They are oxidized by atmospheric oxygen in the presence of metal ions or under the action of light. T. occur in plant oils seed oils of soya, wheat, com, rice, cotton, alfalfa, and nuts are particularly rich in T. Fruits and vegetables such as raspberries, legumes, fennel, paprika and celery also con-... 

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