Author: Piu Sasmal, Dr. Abha Kumari & Dr. Kamal Kant Patra
DOI Link: https://doi.org/10.70798/Bijmrd/03030021
Abstract: Vicia faba, commonly known as broad beans, have long been a dietary staple in many cultures. Recent research has shed light on the potential health benefits of this versatile legume, particularly its fatty acid composition.
A study conducted by Piu Sasmal1, Dr. Abha Kumari, Dr. Kamal Kant Patra analyzed the fatty acid profile of Vicia faba seeds and evaluated their biological activities. Gas chromatography-mass spectrometry revealed a significant presence of linoleic and α-linolenic acids, essential fatty acids known for their heartprotective and anti-inflammatory properties.
Beyond their nutritional value, the fatty acids extracted from Vicia faba seeds demonstrated a range of health-promoting properties. They exhibited potent antimicrobial activity against common foodborne pathogens, suggesting their potential as natural food preservatives. Additionally, these fatty acids showcased strong antioxidant properties, helping to combat oxidative stress and reduce the risk of chronic diseases.
One of the most promising findings was the fatty acids’ ability to inhibit α-amylase and α-glucosidase, enzymes involved in carbohydrate digestion. This suggests their potential to regulate blood sugar levels and mitigate postprandial hyperglycemia, making them promising candidates for the management of type 2 diabetes.
In conclusion, the study highlights the significant health benefits of Vicia faba seed fatty acids. Their antimicrobial, antioxidant, and enzyme inhibitory properties make them attractive candidates for functional food and nutraceutical applications. Further research is warranted to explore their in vivo effects and potential benefits for human health
Keywords: Vicia faba, Fatty Acids, Health-Promoting Effects, Functional Foods, and Nutraceuticals.
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