Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement
Lentil (Lens culinaris) is an important nutritious crop, grown and consumed throughout the world due to its high macro- and micronutrients contents, including minerals. Minerals have several beneficial influences on human health. Thus, lentils play a major role in food security, particularly among l...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/5515654 |
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| author | Asmaa Benayad Youssef Aboussaleh |
| author_facet | Asmaa Benayad Youssef Aboussaleh |
| author_sort | Asmaa Benayad |
| collection | DOAJ |
| description | Lentil (Lens culinaris) is an important nutritious crop, grown and consumed throughout the world due to its high macro- and micronutrients contents, including minerals. Minerals have several beneficial influences on human health. Thus, lentils play a major role in food security, particularly among low-income countries. The current review aims to highlight the present knowledge on the mineral composition of lentils, compare it with the recommended dietary allowance and adequate intake of minerals, investigate the literature regarding its physiological role, give detailed information on different antinutritional factors preventing its bioavailability, and present adopted solutions to enhance the bioavailability of minerals in lentil seeds. Thereby, a literature search was conducted using reliable sources: Elsevier, Springer, PubMed, and CrossRef. Based on the previous studies, 100 g of cooked lentils, for example, may be enough to cover the recommended dietary allowance/adequate intake of iron in infants under six months and children aged one to three years. One hundred grams of cooked lentils may also cover the recommended dietary allowance/adequate intake of zinc and magnesium in infants and children aged one to three years. Hence, it is imperative that the scientists continue to show the significance of pulses as a mineral source and their effects on human health. Indeed, lentils should be exploited for a variety of purposes, mainly towards eliminating malnutrition, on the condition of being well-balanced. Lentils should be incorporated either in snacks or while preparing household, school, or hospital meals, particularly in developing countries. |
| format | Article |
| id | doaj-art-9156f64fcece4f42aeb9ed5ff0044998 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-9156f64fcece4f42aeb9ed5ff00449982025-02-03T01:31:13ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/55156545515654Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability EnhancementAsmaa Benayad0Youssef Aboussaleh1Department of Life Sciences, Faculty of Sciences, University Ibn Tofail, B.P. 133, 14000 Kenitra, MoroccoDepartment of Life Sciences, Faculty of Sciences, University Ibn Tofail, B.P. 133, 14000 Kenitra, MoroccoLentil (Lens culinaris) is an important nutritious crop, grown and consumed throughout the world due to its high macro- and micronutrients contents, including minerals. Minerals have several beneficial influences on human health. Thus, lentils play a major role in food security, particularly among low-income countries. The current review aims to highlight the present knowledge on the mineral composition of lentils, compare it with the recommended dietary allowance and adequate intake of minerals, investigate the literature regarding its physiological role, give detailed information on different antinutritional factors preventing its bioavailability, and present adopted solutions to enhance the bioavailability of minerals in lentil seeds. Thereby, a literature search was conducted using reliable sources: Elsevier, Springer, PubMed, and CrossRef. Based on the previous studies, 100 g of cooked lentils, for example, may be enough to cover the recommended dietary allowance/adequate intake of iron in infants under six months and children aged one to three years. One hundred grams of cooked lentils may also cover the recommended dietary allowance/adequate intake of zinc and magnesium in infants and children aged one to three years. Hence, it is imperative that the scientists continue to show the significance of pulses as a mineral source and their effects on human health. Indeed, lentils should be exploited for a variety of purposes, mainly towards eliminating malnutrition, on the condition of being well-balanced. Lentils should be incorporated either in snacks or while preparing household, school, or hospital meals, particularly in developing countries.http://dx.doi.org/10.1155/2021/5515654 |
| spellingShingle | Asmaa Benayad Youssef Aboussaleh Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement Journal of Food Quality |
| title | Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement |
| title_full | Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement |
| title_fullStr | Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement |
| title_full_unstemmed | Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement |
| title_short | Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement |
| title_sort | mineral composition of lentils physiological functions antinutritional effects and bioavailability enhancement |
| url | http://dx.doi.org/10.1155/2021/5515654 |
| work_keys_str_mv | AT asmaabenayad mineralcompositionoflentilsphysiologicalfunctionsantinutritionaleffectsandbioavailabilityenhancement AT youssefaboussaleh mineralcompositionoflentilsphysiologicalfunctionsantinutritionaleffectsandbioavailabilityenhancement |