Vitamin legume

Manganese gluconate [Mn(C H 0 )] is used as a food additive, a vitamin, and a dietary supplement (also manganese glycerophosphate). It is found in green leafy vegetables, legumes, (peas and beans), and brewer s yeast. 

The major sources of folate are green vegetables, citrus fruits, legumes, egg yolk, wheat germ, and yeast [417]. This vitamin can be added only in the form of pteroylmonoglutamic acid [402]. The multiplicity of forms, low stability, low concentration, and the complex extraction and detection techniques make the analysis of folate in food a difficult task. 

Vitamin deficiency of Bj leads to the disease known as Beriberi. However, nowadays in the Western hemisphere, vitamin Bj deficiency is mainly found as a consequence of extreme alcoholism. In fact, the vitamin absorption by the gut is decreased and its excretion is increased by alcohol. Alcohol also inhibits the activation of vitamin Bj to its coenzyme form, thiamine pyrophosphate ester (TPP). There is no evidence of adverse effects of oral intake of thiamine [417]. The main food sources of vitamin Bj are lean pork, legumes, and cereal grains (germ fraction). It is soluble in water and stable at higher temperature and at pH lower than 5.0, but it is destroyed rapidly by boiling at pH 7.0 or above. 

Pantothenic acid is traditionally considered to be vitamin B substance. It is widely distributed in meat, legume and whole grain cereals, egg, milk, vegetables and fruit. 

Pantothenate deficiency is rare, occurring only in cases of severe malnutrition characteristic symptoms include vomiting, intestinal distress, insomnia, fatigue and occasional diarrhoea. Pantothenate is widespread in foods meat, fish, poulty, whole-grain cereals and legumes are particularly good sources. Although no RDA or RNI value has been established for panthothenate, safe and adequate intake of this vitamin for adults is estimated to be 3-7 mg day-1. Pantothenate is non-toxic at doses up to 10 g day-1. 

Production sites for vitamin E biosynthesis occur in nuts, seeds, cereal germ, green leaves, legumes. Biosynthesis also occurs in some microorganisms. Precursors for biosynthesis include mevalonic acid and phenylalanine (probably these compounds with side chains). Considerably more research is required to pinpoint the exact precursors. Tocotnenol occuis as ail intermediate in the biosynthesis. 

I Sierra, C Vidal-Valverde. A simple method to determine free and glycosylated vitamin B6 in legumes. J Liq Chromatogr Rel Technol 20 957-969, 1997. 

The observation of a lower incidence of coronary heart disease (CHD) and certain types of cancers in the Mediterranean area led to the hypothesis that a diet rich in grain, legumes, fresh fruits and vegetables, wine in moderate amounts, and olive oil was beneficial to human health. To date, this effect has been mainly attributed to the low saturated fat intake of the Mediterranean diet and its high proportion of monounsaturates, which indeed may favorably affect the plasma lipid and lipoprotein profiles. Nevertheless, other components of the diet, such as fiber, vitamins, flavonoids, and phenols, may play an important role in disease prevention, acting on different cardiovascular variables. 

Thiamine, riboflavin, niacin, folate, B6 and other B vitamins fiber and complete protein when grains and legumes are combined... 

Cobalt is an integral part of the only metal containing vitamin B12. The level of cobalt in foods varies widely, from as little as 0.01 ppm in com and cereals to 1 ppm in some legumes. The human requirement is very small and deficiencies do not occur. 

Vegetables, legumes, fruit, grain Christiaan Eijkman (Netherlands, Nobel Prize, Medicine, 1929, anti-neuritic Vitamin Bj in rice hull) ... 

Vitamin (thiamine) prevents the disease or symptoms of beriberi. Food sources for this vitamin are meats, wheat germ, whole grain and enriched bread, legumes, peanuts, peanut butter, and nuts. 

Niacin or nicotinic acid (Vitamin B5) Meat, liver, cereals, legumes Pellagra. Dermatitis when exposed to sunlight, weakness, insomnia, impaired digestion, diarrhea, dementia, irritability, memory loss, headaches. 

Riboflavin is synthesized by all green plants and by mosi bacteria and fungi. Although yeast is the richest source, cgg . dairy products, legumes, and meats arc the major sources in the diet. The precursor is a guanosinc phosphate derivative, but the exact synthetic steps leading to the vitamin arc nia understood completely. 

Routes of exposure are oral, intravenous, and intramuscular. Dietary sources of pyridoxine include bananas, potatoes, eggs, lentils, legumes, cereals, chicken, liver, and kidneys. Cooking destroys some amount of the vitamin. 

Dietary sources of calcium are dairy products, eggs, green leafy vegetables, broccoli, legumes, nuts, and whole grains. (Less than 30% of calcium in food is absorbed.) Calcium is absorbed in the small intestine. The amount of absorption depends on the serum calcium level and availability of vitamin D. There is reduced absorption of calcium if there is a high serum calcium level or a low vitamin D level. 

Kaufman et al. (1997) concluded that sprouting of edible beans increased aglycones levels. Legume sprouts also contain high levels of vitamin C and more soluble proteins. The sprouts are routinely used in the Asian diet and should be widely used in other diets to achieve higher nutritional benefit. The increase in daidzein,... 

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