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The health benefits of sweet lupin seed flours and isolated proteins

Arnoldi, Anna, Boschin, Giovanna, Zanoni, Chiara, Lammi, Carmen
Journal of functional foods 2015 v.18 pp. 550-563
Lupinus, antihypertensive effect, diabetes, dietary protein, flour, functional foods, glycemic effect, hamsters, hypercholesterolemia, hypertension, ingredients, low density lipoprotein cholesterol, mechanism of action, models, peptides, rabbits, rats, seeds, swine
The interest for lupin is continuously growing: one driving force is the numerous studies showing it provides useful health benefits. This review discusses available literature in the area of dyslipidaemia, diabetes, and hypertension prevention, providing hints on the mechanism of action. The addition of lupin protein to the diet of different models of hypercholesterolaemia, such as rat, rabbit, hamster and pig, induces decreases of total and non-HDL cholesterol. The clinical investigations on the cholesterol lowering activity provided controversial results. Those involving hypercholesterolaemic subjects and based on improved lupin foods gave statistically significant total and/or LDL-cholesterol reductions: both protein and fibre are relevant. The moderate hypotensive activity observed in some studies is probably linked to digestion-released ACE-inhibitory peptides. The hypoglycaemic activity, observed in post-prandial studies, is due to gamma-conglutin, a specific protein fraction. All this information suggests that lupin seeds may become a source of ingredients of innovative functional foods.