4 documents found, page 1 of 1
Urine Metabolomics during a Legume Diet Intervention Suggests Altered Metabolic...
Ferreira, H; Duarte, D; Rodrigues, JA; Vasconcelos, MW; Pinto, E; Gil, AMGiven the general increase in legume consumption worldwide, there is a need to characterize the resulting human metabolic adaptations in order to demonstrate potential legume diet/health relationships. A nuclear magnetic resonance (NMR) metabolomics urine study was carried out on a small cohort (n = 18) to characterize the excretory effects of a pilot longitudinal 8-week legume-based dietary intervention. Despi...
Potential role of pulses in the development of functional foods modulating infl...
Ferreira, H; Pinto, E; Vasconcelos, MW; Gil, AMInflammation and oxidative stress-related metabolic disorders are on the genesis of several highly prevalent noncommunicable diseases, including cardiovascular diseases, which currently represent the leading cause of premature death worldwide. However, evidence suggests that healthy dietary habits may exert positive antiinflammatory and antioxidant effects by preventing the onset or modulating such chronic cond...
Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘T...
Pinto, E; Ferreira, H; Santos, CS; da Silva, MN; Styles, D; Migliorini, P; Ntatsi, G; Karkanis, A; Brémaud, M-F; de Mey, Y; Meuwissen, M; Petrusan, J-IIncreasingly, consumers are paying attention to healthier food diets, “healthy” food attributes (such as “freshness”, “naturalness” and “nutritional value”), and the overall sustainability of production and processing methods. Other significant trends include a growing demand for regional and locally produced/supplied and less processed food. To meet these demands, food production and processing need to evolve ...
Legumes as a Cornerstone of the Transition Toward More Sustainable Agri-Food Sy...
Ferreira, H; Pinto, E; Vasconcelos, MWLegume grains are important sources of nutrients in human and animal diets and have been so for millennia. Their history as part of traditional diets dates to the origins of agriculture when their benefits for soil health and agricultural productivity started to be realized, mostly empirically, by farmers. In time, legumes have lost their popularity as human food, either because of a negative connotation as “po...