Recent advances in [gamma]-aminobutyric acid (GABA) properties in pulses: an overview

• Published in: Journal of the science of food and agriculture Vol. 97; no. 9; p. 2681
• Main Authors: Nikmaram, Nooshin, Dar, BN, Roohinejad, Shahin, Koubaa, Mohamed, Barba, Francisco J, Greiner, Ralf, Johnson, Stuart K
• Format: Journal Article
• Language: English
• Published: London John Wiley and Sons, Limited 01.07.2017
• Subjects: Amino acids; Anxiety; Bacteria; Beans; Bioactive compounds; Biocompatibility; Biomedical materials; Carbon dioxide; Cardiovascular diseases; Cholesterol; Coronary artery disease; Decarboxylation; Diabetes mellitus; Dietary fiber; Extraction; Fermentation; Food; Glutamic acid; Heart; Heart diseases; Human performance; Lactic acid; Lactic acid bacteria; Mathematical analysis; Mental depression; Minerals; Plant tissues; Proteins; Reviews; Risk; Surgical implants; Vitamins; Xenografts

Beans, peas, and lentils are all types of pulses that are extensively used as foods around the world due to their beneficial effects on human health including their low glycaemic index, cholesterol lowering effects, ability to decrease the risk of heart diseases and their protective effects against...