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NO from Flaxseed Enhances Sexual Function
Published in Robert Fried, Richard M. Carlton, Flaxseed, 2023
Robert Fried, Richard M. Carlton
In a typical serving size of 1 cup of chickpeas (or 200 grams), there are 3.64 grams of L-arginine. That’s a lot and, by the way, enough to avoid if one has an active herpes infection. For that reason, the previous book of the first author, Great Food/Great Sex. The Three Food Factors for Sexual Fitness (Time/Warner Books, 2006) cites chickpeas among foods highly recommended to enhance sexual performance.
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Proteins can be found in a wide range of food (animals, plants, microalgae, mushrooms and their byproducts). However, the quantity of proteins and the distribution of amino acids in proteins can vary greatly in different species. Complete proteins are found in meats, fish, poultry, eggs, milk, and cheese, while proteins present in plant foods are incomplete proteins and are of a lower biologic quality than those found in animal foods (5). Even so, some plant foods are important sources of protein such as soybeans, navy beans, pinto beans, split peas, chickpeas, peanuts corn, grains, nuts, sunflower seeds, and sesame seeds (5). The soybean is notable not only for its total protein content but the quality of soy protein which is higher than that of other plant proteins and similar to animal protein; therefore, soy is often consumed by vegans and vegetarians (47, 65). Soy foods such as tofu, natto (a fermented soybean), and soy milk, have long been recognized as sources of high-quality protein and healthful fat, but over the past 25 years these foods have been rigorously investigated for their role in chronic disease prevention and treatment (65).
Towards the Importance of Fenugreek Proteins
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
One well-known and simple approach to evaluate gelation ability of plant proteins is least gelation concentration (LGC), based on thermal-induced gel formation, indicating the lowest protein concentration required to form a gel. The better gelling agent a protein is, the lower protein concentration is required to form a gel. This amount is usually between 4.0–20.0% for legume protein isolates. The LGC of commercial soy protein isolate (4.0%) was considerably less than that of fenugreek protein isolate (8.0%), reported by Feyzi et al. (2015). Such finding was in agreement with superior water binding ability, as well as higher hydrophobic amino acids content of soy protein isolate compared with fenugreek protein isolate. Withana-Gamage et al. (2011) found the LGC of 10–14% for soy protein and chickpea protein isolates. Sun and Arntfield (2010) reported LGC of 5.5–14.5% for various pea proteins.
Consumption of Decorticated Pulses Ensures the Optimum Intake of Isoflavones by the Urban Indian Population
Published in Nutrition and Cancer, 2019
Anuradha Deorukhkar, Laxmi Ananthanarayan
Per capita legume consumption of selected population presented in Fig. 1a shows that pigeon pea (S, D) is consumed by selected population in significantly high quantities of 371.6 g/month. Median (333 g) and mode value (500 g) of pigeon pea (S, D) consumption confirm that it is the most important staple of the sample population. Following pigeon pea (S, D), the second highly consumed legume is chickpea (S, D) per capita intake being 329.7 g/month. Both median and mode values of chickpea (S, D) intake are 250 g/month indicating that it is unvaryingly consumed by the selected population. Groundnut, green pea, green gram (S, D), black gram (S, D) and green gram (W) are consumed up to 200 ± 20 g/month and a mode value of 125 g/month shows that they are most commonly consumed in the selected sample population. Mode intake value of 0.00 g/month of all other legumes indicates that they are consumed very selectively by certain divisions of the selected population (Fig. 1a).
Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium (Boza)
Published in Journal of the American College of Nutrition, 2020
Sultan Arslan-Tontul, Mustafa Erbas
There was a significant (p < 0.05) difference in S boulardii count in boza samples during storage mainly between control and protein-added samples. The S boulardii count of protein-added samples were statistically similar during storage. However, the sample to which chickpea flour was added had a slightly higher S boulardii count (3.26 log CFU/g) than gluten- (2.99 log CFU/g) and zein- (2.89 log CFU/g) added samples. It was shown that the yeast viability remained constant during storage. This result could be as a result of low-temperature application in storage.
Protective Effect of Chickpea Protein Hydrolysates on Colon Carcinogenesis Associated With a Hypercaloric Diet
Published in Journal of the American College of Nutrition, 2019
Xariss M. Sánchez-Chino, Cristian Jiménez Martínez, Erika B. León-Espinosa, Leticia Garduño-Siciliano, Isela Álvarez-González, Eduardo Madrigal-Bujaidar, Verónica R. Vásquez-Garzón, Rafael Baltiérrez-Hoyos, Gloria Dávila-Ortiz
Chickpea is a seed of the legume family, composed mainly of complex carbohydrates (70%) and proteins (20%), for which consumption has been related to health benefits (14–17). The objective of this work was to verify the inhibitory effect of chickpea hydrolyzed protein on azoxymethane (AOM)-induced carcinogenesis in mice fed a hypercaloric diet.