**Abstract**

The increase of the Western-type diet and life-style, with high content of highly processed fats, salt and sugar, as well as sedentary life, is directly linked to an increasing incidence of chronic diseases such as diabetes and obesity, cancer, cardiovascular diseases or stroke, and inflammatory-related diseases, which are a great challenge in global health and are usually associated with negative effects of globalization: rapid urbanization, diet and increased sedentary life worldwide. This has brought new interest and increased research into plant-based diets. In this context, the implementation in the diet of legumes, cereals and pseudo-cereals, due to their nutraceutical properties, which is interesting as well as advisable. These foods, in addition of having a high nutritional value themselves, have synergistic properties as part of a balanced diet. For example, most legumes are rich in lysine which is scarce in cereals, and these are rich in sulphur amino acids, such as methionine, while these amino acids are scarce in legumes and are of great importance for the central nervous system development. These foods or part of a food, due to their qualities, and that they provide health benefits can be classified as nutraceuticals. In addition, due to their health benefits beyond nutritional properties, can be classified as functional foods, promoting prevention and treatment for the above mentioned diseases, among others. This double function is due mainly to the proteins and the presence of various secondary metabolites and bioactive compounds in these foods of plant (grain and seed) origin. Last discovered knowledge and research features will be described in the present book chapter.

**Keywords:** functional food, nutraceutical benefits, legumes, pseudo-cereals, anti-inflammatory properties, cancer, diabetes mellitus

## **1. Introduction**

Legumes are a main source of edible seeds and a major source of food for a significant worldwide population. They are a relevant sources of plant rich quality proteins (20–50% of seed content) with nutraceutical and health benefit properties on human health helping to prevent diseases such as diabetes, digestive tract diseases, cardiovascular diseases, overweight, obesity, cancer, etc. Legume seeds are also integrated of fiber, carbohydrates, amino acids, micronutrients as several vitamins and minerals. Anti-nutritional compounds have been found in legumes, which may be toxic when consumed raw, while playing a positive role when processed and treated. Despite of the wide germplasm of legume, there are many underutilized food legume seeds with potential to be a source of nutraceutical food [1].

On the other hand, cereals are essential foods providing key nutrients to many countries worldwide. They are frequently consumed removing a large fraction of the whole gain (40%, mainly bran and germ), however and despite of this fact, wheat-based processed foods contains a large part of components with health benefits such as phytosterols/stanols, carotenoids, polyphenols, dietary fibers such as β-glucan and arabinoxylan, carbohydrates such as resistant starch and oligosaccharides (galacto- and fructo-oligosaccharides), vitamins, selenium and folate. They contain phytoestrogens and antioxidants required molecules promoting health benefits. Cereals are also implemented as fermentable substrates promoting probiotic microorganisms' growth. These macromolecules contribute to reduce the risk of major chronic diseases in humans, such as cardiovascular diseases, Parkinson's disease, as well as cancer risk, reduces the rate of cholesterol and fat absorption, lowering blood pressure, and gastrointestinal health. Among the factors affecting the bioactive macromolecules content of cereal as important food ingredients, it can be included the genetics, growing and storage conditions, post-harvest treatments, food formulation and processing.

Therefore, pseudocereals grains, belonging to dicotyledonous plant species, are growing in interest for human diets because their excellent nutritional and nutraceutical value. Pseudocereals are a good source of fiber, proteins, starch, minerals, vitamins, and phytochemicals such as saponins, polyphenols, phytosterols, phytosteroids, and betalains with potential health benefits [2].

Pseudocereals are considered very healthy grains because their content in several bioactive components with high nutraceutical potential. Among these, it encompasses essential amino acids mainly arginine, methionine, lysine, tryptophan, and sulphurcontaining amino acids in large amounts. They are also source of polyphenols, saponins, fagopyritols, phytosterols, and essential minerals. However, pseudocereals contain anti-nutrients like phytates and tannins, which can be decreased by processing treatments as soaking, puffing, germination, fermentation, and cooking to also improve their organoleptic characteristics. These treatments improve the nutritional value of pseudocereals by decreasing anti-nutrients amount, while increasing the availability of nutrients. An advantage of pseudocereals is their uses in food for persons suffering from celiac disease due to the absence of gluten in their grains, and in general its great potential to be utilized for the development of functional foods [1, 2].

This chapter discuss current research advances in nutraceutical properties and key research knowledge on health-promoting aspects of seed bioactive components found in legumes, cereals and pseudocereals, for increasing awareness among the population of the research focus across the beneficial health effects, and disease prevention activities.

#### **2. Legumes**

#### **2.1 Antioxidants and anti-inflammatory compounds**

Diseases such as obesity, cardiovascular problems, diabetes, inflammation and cancer are related to oxidative stress (OS). When cellular systems are not capable of

**5**

*Current Advances Research in Nutraceutical Compounds of Legumes, Pseudocereals and Cereals*

efficiently eliminating the reactive species produced of oxygen (ROS) and nitrogen (RNS). These produce alterations throughout oxidative processes in different biomolecules such as proteins, lipids and nucleic acids. This can lead to cell death or produce mutations at the DNA level that contribute to the generation of cancer [3]. Legumes, especially the seed coat, are rich in antioxidant compounds. These

Recently, it has been found that conglutins β1, β3 and β6, main types of reserve proteins in *Lupinus angustifolius* seeds, present antioxidant activity, among other health benefits [6], are capable of reducing the expression of pro-inflammatory cytokines IL- 1β, IL-2, IL-6, IL-8, IL-12, IL-17, TNF-α and IFNγ, in addition to decreasing the levels of NF-κB, NO and iNOS, which can make its consumption adequate in the treatment of certain pathologies. In pancreatic cells, these conglutins also reduce the expression levels of chemotactic factors as CCR2 and CCL5, improving the inflammatory state by inhibiting the recruitment and migration of

As part of the cancer development, progression, and metastasis, proteolysis process plays an important role. Proteolysis is involved in the degradation of the extracellular matrix causing changes in cellular adhesion, migration, invasion, as well as chemical modification of the cellular environment, including the production of growth factors [4]. Protease inhibitors (PIs) present in the protein fraction of seeds of certain beans as *Phaseolus acutifolius* affect the proliferation and metastasis in fibroblasts, and also affect cell survival and proliferation, inducing partially restoration of the adhesion patterns of the transformed fibroblasts. Other PIs from *Phaseolus vulgaris* seeds inhibit the proliferation of MCF-7 breast cancer cells showing a slight inhibition of the proliferation of hepatoma HepG2 cells and

Therefore, ROS and RNS generated during carcinogenesis modify gene expression, regulate signals of transduction pathways and modulate protein function, while promoting the activation of enzymes related to angiogenesis [3]. Phytic acid, present in legume seeds exhibits antioxidant function that can regulate proliferation and apoptosis. These processes can be identified by changes in biomarkers of colon cancer cells, suppressing the expression and activity of key regulatory factors of the

Therefore, it has been found that the main flavonoids present in *P. vulgaris*,

Extraction samples with ethanol from *Phaseolus angularis* seeds can inhibit the release of prostaglandin E2 and nitric oxide in macrophages induced by lipopolysaccharides (LPS) in a dose-dependent manner, with inhibition of the nuclear factor NF-κB and response of the activating protein AP-1 [4]. Extracts obtained from *Phaseolus calcaratus* prevent nitric oxide production and release, iNOS and COX-2 genes expression, and TNF-α and IL-6 proteins secretion almost totally

quercetin and kaempferol are able to decrease the risk of lung cancer [8]. Quercetin-3-O-glucoside, present in black beans, also reduces the expression of lipogenic proteins helping to improve cardiovascular disease [5]. On the other hand, the flavonoid genistein inhibits carcinogenic cells, being useful against breast and

can terminate oxidative reaction chains by eliminating free radicals and the inhibition of other oxidative reactions [4]. Among the antioxidant compounds present in legumes, flavonoids should be highlighted. The antioxidant capacity of flavonoids is due to the large number of hydroxyl substitutions, which has a direct effect on their ability to donate hydrogen atoms and eliminate free radicals from

*DOI: http://dx.doi.org/10.5772/intechopen.97782*

the environment [5].

immune cells [7].

**2.2 Cancer fighting seeds components**

WRL68 embryonic liver cells [4].

prostate cancers [8].

AKT/mTOR pathway, AKT1 kinase and p70S6K1 [3].

*Current Advances Research in Nutraceutical Compounds of Legumes, Pseudocereals and Cereals DOI: http://dx.doi.org/10.5772/intechopen.97782*

efficiently eliminating the reactive species produced of oxygen (ROS) and nitrogen (RNS). These produce alterations throughout oxidative processes in different biomolecules such as proteins, lipids and nucleic acids. This can lead to cell death or produce mutations at the DNA level that contribute to the generation of cancer [3].

Legumes, especially the seed coat, are rich in antioxidant compounds. These can terminate oxidative reaction chains by eliminating free radicals and the inhibition of other oxidative reactions [4]. Among the antioxidant compounds present in legumes, flavonoids should be highlighted. The antioxidant capacity of flavonoids is due to the large number of hydroxyl substitutions, which has a direct effect on their ability to donate hydrogen atoms and eliminate free radicals from the environment [5].

Recently, it has been found that conglutins β1, β3 and β6, main types of reserve proteins in *Lupinus angustifolius* seeds, present antioxidant activity, among other health benefits [6], are capable of reducing the expression of pro-inflammatory cytokines IL- 1β, IL-2, IL-6, IL-8, IL-12, IL-17, TNF-α and IFNγ, in addition to decreasing the levels of NF-κB, NO and iNOS, which can make its consumption adequate in the treatment of certain pathologies. In pancreatic cells, these conglutins also reduce the expression levels of chemotactic factors as CCR2 and CCL5, improving the inflammatory state by inhibiting the recruitment and migration of immune cells [7].

#### **2.2 Cancer fighting seeds components**

As part of the cancer development, progression, and metastasis, proteolysis process plays an important role. Proteolysis is involved in the degradation of the extracellular matrix causing changes in cellular adhesion, migration, invasion, as well as chemical modification of the cellular environment, including the production of growth factors [4]. Protease inhibitors (PIs) present in the protein fraction of seeds of certain beans as *Phaseolus acutifolius* affect the proliferation and metastasis in fibroblasts, and also affect cell survival and proliferation, inducing partially restoration of the adhesion patterns of the transformed fibroblasts. Other PIs from *Phaseolus vulgaris* seeds inhibit the proliferation of MCF-7 breast cancer cells showing a slight inhibition of the proliferation of hepatoma HepG2 cells and WRL68 embryonic liver cells [4].

Therefore, ROS and RNS generated during carcinogenesis modify gene expression, regulate signals of transduction pathways and modulate protein function, while promoting the activation of enzymes related to angiogenesis [3]. Phytic acid, present in legume seeds exhibits antioxidant function that can regulate proliferation and apoptosis. These processes can be identified by changes in biomarkers of colon cancer cells, suppressing the expression and activity of key regulatory factors of the AKT/mTOR pathway, AKT1 kinase and p70S6K1 [3].

Therefore, it has been found that the main flavonoids present in *P. vulgaris*, quercetin and kaempferol are able to decrease the risk of lung cancer [8]. Quercetin-3-O-glucoside, present in black beans, also reduces the expression of lipogenic proteins helping to improve cardiovascular disease [5]. On the other hand, the flavonoid genistein inhibits carcinogenic cells, being useful against breast and prostate cancers [8].

Extraction samples with ethanol from *Phaseolus angularis* seeds can inhibit the release of prostaglandin E2 and nitric oxide in macrophages induced by lipopolysaccharides (LPS) in a dose-dependent manner, with inhibition of the nuclear factor NF-κB and response of the activating protein AP-1 [4]. Extracts obtained from *Phaseolus calcaratus* prevent nitric oxide production and release, iNOS and COX-2 genes expression, and TNF-α and IL-6 proteins secretion almost totally

*Grain and Seed Proteins Functionality*

food formulation and processing.

tosteroids, and betalains with potential health benefits [2].

**2.1 Antioxidants and anti-inflammatory compounds**

on human health helping to prevent diseases such as diabetes, digestive tract

food legume seeds with potential to be a source of nutraceutical food [1].

diseases, cardiovascular diseases, overweight, obesity, cancer, etc. Legume seeds are also integrated of fiber, carbohydrates, amino acids, micronutrients as several vitamins and minerals. Anti-nutritional compounds have been found in legumes, which may be toxic when consumed raw, while playing a positive role when processed and treated. Despite of the wide germplasm of legume, there are many underutilized

On the other hand, cereals are essential foods providing key nutrients to many countries worldwide. They are frequently consumed removing a large fraction of the whole gain (40%, mainly bran and germ), however and despite of this fact, wheat-based processed foods contains a large part of components with health benefits such as phytosterols/stanols, carotenoids, polyphenols, dietary fibers such as β-glucan and arabinoxylan, carbohydrates such as resistant starch and oligosaccharides (galacto- and fructo-oligosaccharides), vitamins, selenium and folate. They contain phytoestrogens and antioxidants required molecules promoting health benefits. Cereals are also implemented as fermentable substrates promoting probiotic microorganisms' growth. These macromolecules contribute to reduce the risk of major chronic diseases in humans, such as cardiovascular diseases, Parkinson's disease, as well as cancer risk, reduces the rate of cholesterol and fat absorption, lowering blood pressure, and gastrointestinal health. Among the factors affecting the bioactive macromolecules content of cereal as important food ingredients, it can be included the genetics, growing and storage conditions, post-harvest treatments,

Therefore, pseudocereals grains, belonging to dicotyledonous plant species, are growing in interest for human diets because their excellent nutritional and nutraceutical value. Pseudocereals are a good source of fiber, proteins, starch, minerals, vitamins, and phytochemicals such as saponins, polyphenols, phytosterols, phy-

Pseudocereals are considered very healthy grains because their content in several bioactive components with high nutraceutical potential. Among these, it encompasses essential amino acids mainly arginine, methionine, lysine, tryptophan, and sulphurcontaining amino acids in large amounts. They are also source of polyphenols, saponins, fagopyritols, phytosterols, and essential minerals. However, pseudocereals contain anti-nutrients like phytates and tannins, which can be decreased by processing treatments as soaking, puffing, germination, fermentation, and cooking to also improve their organoleptic characteristics. These treatments improve the nutritional value of pseudocereals by decreasing anti-nutrients amount, while increasing the availability of nutrients. An advantage of pseudocereals is their uses in food for persons suffering from celiac disease due to the absence of gluten in their grains, and in general its great potential to be utilized for the development of functional foods [1, 2]. This chapter discuss current research advances in nutraceutical properties and key research knowledge on health-promoting aspects of seed bioactive components found in legumes, cereals and pseudocereals, for increasing awareness among the population of the research focus across the beneficial health effects, and disease

Diseases such as obesity, cardiovascular problems, diabetes, inflammation and cancer are related to oxidative stress (OS). When cellular systems are not capable of

**4**

prevention activities.

**2. Legumes**

in LPS-stimulated cells. Furthermore, phenolic compounds with antioxidant potential against DPPH and hydroxyl radicals exhibit anti-inflammatory potential in LPS-stimulated macrophages through down-regulation of ERK/p38 and NF-κBmediated signalling pathways [4].
