Antioxidant Properties of Legume Bioactive Compounds
Summary
Legumes represent a rich source of bioactive compounds, notably polyphenols, flavonoids, tannins and phenolic acids, which confer significant antioxidant properties. These compounds neutralise free radicals and chelate metal ions, thereby mitigating oxidative stress implicated in ageing, cardiovascular disease and metabolic disorders. The antioxidant potential of legumes varies with species, cultivar, growth conditions and post-harvest treatments. Germination, fermentation and mechanical fractionation often enhance phenolic content and activity by activating endogenous enzymes or exposing bound forms. Common analytical approaches include spectrophotometric assays—such as DPPH, ABTS, ORAC and FRAP—and chromatographic techniques coupled with mass spectrometry for precise identification of individual antioxidants. Recent advances have highlighted the synergistic effects of compound mixtures and the importance of molecular modifications, such as glycosylation, in determining solubility, stability and bioavailability. From green pea and faba bean juices to lentil hull extracts and germinated mung bean flour, legume-derived ingredients are being developed for functional foods, nutraceuticals and feed additives. Owing to their low environmental footprint and adaptability to diverse agroecosystems, legumes are positioned as sustainable sources of natural antioxidants with global relevance for human health and food security.
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Antioxidant Properties of Legume Bioactive Compounds publication trend
The graph below shows the total number of articles in antioxidant properties of legume bioactive compounds across all publications each year (not limited to Nature Index journals).
Technical terms
Bioactive compound: A substance in foods that exerts a physiological effect beyond basic nutrition.
Polyphenol: A plant secondary metabolite featuring multiple phenolic rings, known for antioxidant and metal-chelating activities.
Flavonoid: A subclass of polyphenols including flavones, flavonols and anthocyanins, characterised by a 15-carbon skeleton and potent free-radical scavenging.
Antioxidant capacity: The ability of a sample to neutralise reactive oxygen species, commonly measured by assays such as ORAC (Oxygen Radical Absorbance Capacity) and FRAP (Ferric Reducing Antioxidant Power).
Glycosylated flavone: A flavone molecule covalently bonded to sugar residues, which influences solubility, stability and bioavailability.
References
- Biorefining of legume and grass biomasses: Technological properties and bioactivities of the green juice. Future Foods (2024).
- Mass Spectrometry-Based Untargeted Metabolomics Reveals the Importance of Glycosylated Flavones in Patterned Lentil Seed Coats. Journal of Agricultural and Food Chemistry (2023).
- Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity. Food Bioscience (2023).
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