An insight into anticancer perspectives of chickpea bioactive compounds

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dc.contributor.authorSehar, Sabrina
dc.contributor.authorRabail, Roshina
dc.contributor.authorMunir, Seemal
dc.contributor.authorShakeel, Khunsha
dc.contributor.authorKhalil, Anees Ahmed
dc.contributor.authorTufail, Tabussam
dc.contributor.authorAbid, Muhammad
dc.date.accessioned2025-03-17T12:22:45Z
dc.date.available2025-03-17T12:22:45Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractCancers of the lung, colon, liver, stomach, and breast are common worldwide and have significant fatality rates. Cachexia caused by cancer is the major cause of death in cancer patients, and malnutrition and metabolic illnesses have become more widespread in recent years. To combat these health conditions, proper nutrition is essential. Chickpeas include a variety of bioactive components, including antioxidants, phytochemicals, and bioactive peptides, all of which have preventative and protective health effects. This review summarizes the evidence-based studies on chickpeas’ ability to serve as a valuable source of bioactive chemicals that can help protect against many types of cancer. Chickpeas include secondary metabolites including quercetin and myricetin, as well as phenolic acids and vitamins A, B, and E, which may protect the body from free radicals. Chickpeas have the highest total phenolic content and essential amino acid concentration of any germinated seed. Chickpea storage proteins, such as globulins, glutelins, albumins, and prolamins, are high in protein and can help with cachexia. These proteins contain angiotensin-converting enzyme inhibitory and anti-proliferative capabilities, making them useful in the treatment of a wide range of cancers. As a result, this article provides advice to consumers on improving their eating habits to protect against and fight cancer and may serve as a foundation for future clinical studies. © 2023 The Author(s)
dc.description.sponsorshipUniversity of Agriculture
dc.identifier.doi10.1016/j.focha.2023.100453
dc.identifier.issn2772-753X
dc.identifier.scopus2-s2.0-85171759326
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.1016/j.focha.2023.100453
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1356
dc.identifier.volume3
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistry Advances
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20250316
dc.subjectAnti-carcinogenic
dc.subjectBioactive compounds
dc.subjectBioactive peptides
dc.subjectChickpea
dc.subjectIsoflavonoids
dc.subjectPhenolic components
dc.titleAn insight into anticancer perspectives of chickpea bioactive compounds
dc.typeReview

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