title: Health Risks and Benefits of Chickpea (Cicer arietinum) Consumption.
abstract: Chickpeas (CPs) are one of the most commonly consumed legumes, especially in the Mediterranean area as well as in the Western world. Being one of the most nutritional elements of the human diet, CP toxicity and allergy have raised health concerns. CPs may contain various antinutritional compounds, including protease inhibitors, phytic acid, lectins, oligosaccharides, and some phenolic compounds that may impair the utilization of the nutrients by people. Also, high consumption rates of CPs have enhanced the allergic problems in sensitive individuals as they contain many allergens. On the other hand, beneficial health aspects of CP consumption have received attention from researchers recently. Phytic acid, lectins, sterols, saponins, dietary fibers, resistant starch, oligosaccharides, unsaturated fatty acids, amylase inhibitors, and certain bioactive compounds such as carotenoids and isoflavones have shown the capability of lowering the clinical complications associated with various human diseases. The aim of this paper is to unravel the health risks as well as health-promoting aspects of CP consumption and to try to fill the gaps that currently exist. The present review also focuses on various prevention strategies to avoid health risks of CP consumption using simple but promising ways.
authors: Food Toxicology Laboratory, Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research (CSIR-IITR) , Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226 001, Uttar Pradesh, India.|Department of Biosciences, Integral University , Kursi Road, Lucknow 226 026, India.
authors: Rinkesh Kumar
authors: RK
authors: Gupta
authors: Food Toxicology Laboratory, Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research (CSIR-IITR) , Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226 001, Uttar Pradesh, India.
authors: Kriti
authors: K
authors: Gupta
authors: Food Toxicology Laboratory, Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research (CSIR-IITR) , Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226 001, Uttar Pradesh, India.|Academy of Scientific and Innovative Research (AcSIR) , CSIR-IITR Campus, Lucknow 226 001, India.
authors: Akanksha
authors: A
authors: Sharma
authors: Food Toxicology Laboratory, Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research (CSIR-IITR) , Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226 001, Uttar Pradesh, India.
authors: Mukul
authors: M
authors: Das
authors: Department of Biosciences, Integral University , Kursi Road, Lucknow 226 026, India.
authors: Irfan Ahmad
authors: IA
authors: Ansari
authors: Food Toxicology Laboratory, Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research (CSIR-IITR) , Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226 001, Uttar Pradesh, India.
authors: Premendra D
authors: PD
authors: Dwivedi
mesh_terms: D029863:Cicer / Q000009:adverse effects / Q000737:chemistry* / Q000276:immunology / Q000378:metabolism*; D004032:Diet; D005512:Food Hypersensitivity / Q000209:etiology / Q000276:immunology / Q000378:metabolism; D006801:Humans; D009753:Nutritive Value; D018570:Risk Assessment
keywords: allergens; chickpeas; isoflavones; phenolic compounds; protease inhibitors