**7. Conclusion**

The inclusion of legumes such as chickpeas, peas and beans in the diet has increased consumer health benefits due to their content of bioactive compounds such as phenolic compounds and other nutrients. During digestion, these compounds are not completely absorbed in the intestinal tract and are metabolized in the colon, increasing their bioaccessibility and bioavailability. These compounds have been shown to participate in the modulation of the gut microbiota, the epithelial barrier and resistance to pathogen colonization, improving gut health by inhibiting the proliferation of cancer cells through their chemopreventive effects. The impact of phenolic compounds on the gut microbiota suggests that the incorporation of legumes into the diet and the design of novel functional foods may improve human health by preventing the development of metabolic and gastrointestinal disorders, including irritable bowel syndrome, inflammatory bowel disease, obesity, diabetes, colitis, and colorectal cancer. However, further research should be conducted to understand the impact of phenolic compounds during digestion and gut microbiota modulation.
