Polyphenols in chosen species of legume - a review


  • Mária Timoracká Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra
  • Alena Vollmannová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra
  • Judita Bystrická Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra




legume, polyphenolics composition, polyphenol extraction


Legumes belongs to the most important grain for human consumption. They have been cultivated for thousands of years, and have played an important role in the traditional diets of many regions throughout the world. The most legumes are widely consumed in fresh and processed forms. The traditional way of legume preparation includes soaking in water following by cooking and are usually consumed boiled as soup, occasionally as roasted grains too. Legume are widely known for their nutraceutical value, but there is relatively little information about their polyphenols content (with the exception of soya). Inspite of the fact that phenolics in general are not the substances with nutritious value, the interest in them is still persisting for their positive effects on human health. For these reasons this short review is focused on summary of legume polyphenols – identification and quantification of phenolic acids, flavonoids and tannins in raw or processed legumes and their role in these crops. Monitoring and surveying of the changes of polyphenolic compounds contents thus complete knowledge about bioactive substances content in legumes species. And seeing that legumes are considered an ideal complement to cereals in diets, they gain increasing attention as functional food items.


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How to Cite

Timoracká, M. ., Vollmannová, A. ., & Bystrická, J. . (2010). Polyphenols in chosen species of legume - a review. Potravinarstvo Slovak Journal of Food Sciences, 4(4), 65–72. https://doi.org/10.5219/81

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