Biological mechanisms of bioactive compounds from legumes

The health benefits associated with the consumption of legume seeds have been widely reported across a range of diseases, including cancer, cardiovascular disease, the aging process, immune disorders, diabetes, weight management, osteoporosis, digestive tract diseases, and mental health conditions. Beyond their nutritive compounds, legumes contain numerous phytochemicals, which were traditionally considered antinutritional factors but have more recently been recognized as nonnutritional components. While some of these phytochemicals may cause mild discomfort and interfere with protein digestibility and the bioavailability of certain nutrients, such as minerals, the majority are non-toxic to humans. Today, these compounds are acknowledged as bioactive substances capable of exerting health-promoting effects when consumed regularly, thereby reducing the risk of various chronic diseases. Consequently, legumes are now recognized as functional foods. Chronic inflammation and oxidative stress are closely linked to numerous diseases, including diabetes and its complications, hypertension, cardiovascular diseases, neurodegenerative disorders, alcoholic liver disease, chronic kidney disease, cancer, and aging. The mechanism of action of bioactive compounds may be multiple, especially in food matrices. Therefore, the interplay between these compounds, the hosts' physiology, and the consequences of their continuous intake should be considered. In analogy with pharmacodynamics, the bioactive compounds should have defined targets and action mechanisms. However, several essential differences arise when considering the heterogeneous nature of the food matrix, the multiplicity of mechanisms, and the variety of responses. This chapter deals with the relationship between proteins and phytoconstituents in legumes and the mechanisms of action through which they exert their physiological effect as antioxidants, anti-inflammatory, and antihypertensive compounds.