Chickpeas (Cicer arietinum) are among the most consumed legumes in Mediterranean countries.

In its composition we find starch, the main carbohydrate, dietary fibers, glucose, sucrose, oligosaccharides.

Unsaturated fatty acids such as linoleic acid and oleic acid are found there. 

Sterols present are beta-sitosterol, stigmasterol and campesterol.

Among the most interesting vitamins riboflavin, niacin, thiamine, beta-carorene

The health benefits of CP consumption have received recent attention from researchers. Phytic acid, lectins, sterols, saponins, dietary fiber, resistant starch, oligosaccharides, unsaturated fatty acids, amylase inhibitors, and some bioactive compounds such as carotenoids and isoflavones have demonstrated the ability to lower clinical complications associated with various human diseases (1).

Chickpeas have several potential health benefits and, in combination with other legumes and grains, could beneficial effects on some of the important human diseases such as those affecting the cardiovascular system, type 2 diabetes, digestive diseases and some cancers (2).

Chickpeas. Studies on properties, intake and effects

Bibliografia________________________________________________

(1) Gupta RK, Gupta K, Sharma A, Das M, Ansari IA, Dwivedi PD. Health Risks and Benefits of Chickpea (Cicer arietinum) Consumption. J Agric Food Chem. 2017 Jan 11;65(1):6-22. doi: 10.1021/acs.jafc.6b02629. 

(2) Jukanti AK, Gaur PM, Gowda CL, Chibbar RN. Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. Br J Nutr. 2012 Aug;108 Suppl 1:S11-26. doi: 10.1017/S0007114512000797. PMID: 22916806.