Compendium of the most significant studies on properties, intake, and effects.

Dulce-María DA, Adrián CR, Cuauhtémoc RM, Ada-Keila MN, Jorge MC, Erika AS, Edith-Oliva CR. Isoflavones from black chickpea (Cicer arietinum L) sprouts with antioxidant and antiproliferative activity. Saudi J Biol Sci. 2021 Jan;28(1):1141-1146. doi: 10.1016/j.sjbs.2020.11.048.

Haileslassie HA, Ramikie R, Vatanparast H, Ramdath DD, Froehlich Chow A, Shand P, Engler-Stringer R, Lieffers JR, Hood-Niefer S, Henry C. A Nutrition Intervention to Promote the Consumption of Pulse-Based Foods in Childcare Centers: Protocol for a Multimethod Study. JMIR Res Protoc. 2020 Dec 24;9(12):e22775. doi: 10.2196/22775.

Pietrasik Z, Soladoye OP. Functionality and consumer acceptability of low-fat breakfast sausages processed with non meat ingredients of pulse derivatives. J Sci Food Agric. 2021 Jan 11. doi: 10.1002/jsfa.11084.

Rachwa-Rosiak D, Nebesny E, Budryn G. Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review. Crit Rev Food Sci Nutr. 2015;55(8):1137-45. doi: 10.1080/10408398.2012.687418.

Serrano-Sandoval SN, Guardado-Félix D, Gutiérrez-Uribe JA. Changes in digestibility of proteins from chickpeas (Cicer arietinum L.) germinated in presence of selenium and antioxidant capacity of hydrolysates. Food Chem. 2019 Jul 1;285:290-295. doi:10.1016/j.foodchem.2019.01.137. 

Acharjee S, Sarmah BK. Biotechnologically generating 'super chickpea' for food and nutritional security. Plant Sci. 2013 Jun;207:108-16. doi: 10.1016/j.plantsci.2013.02.003. 

Simsek S, Herken EN, Ovando-Martinez M. Chemical composition, nutritional value and in vitro starch digestibility of roasted chickpeas. J Sci Food Agric. 2016 Jun;96(8):2896-905. doi: 10.1002/jsfa.7461. 

Gupta S, Liu C, Sathe SK. Quality of a Chickpea-Based High Protein Snack. J Food Sci. 2019 Jun;84(6):1621-1630. doi: 10.1111/1750-3841.14636. 

Sharma KK, Bhatnagar-Mathur P, Jayanand B. Chickpea (Cicer arietinum L.). Methods Mol Biol. 2006;343:313-23. doi: 10.1385/1-59745-130-4:313. 

Jogihalli P, Singh L, Kumar K, Sharanagat VS. Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum). Food Chem. 2017 Dec 15;237:1124-1132. doi: 10.1016/j.foodchem.2017.06.069. 

Singh D, Sharma NL, Singh CK, Sarkar SK, Singh I, Dotaniya ML. Effect of chromium (VI) toxicity on morpho-physiological characteristics, yield, and yield components of two chickpea (Cicer arietinum L.) varieties. PLoS One. 2020 Dec 3;15(12):e0243032. doi: 10.1371/journal.pone.0243032. 

Milán-Noris AK, Gutiérrez-Uribe JA, Santacruz A, Serna-Saldívar SO, Martínez-Villaluenga C. Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.). Food Chem. 2018 Dec 1;268:66-76. doi: 10.1016/j.foodchem.2018.06.068. 

Han J, Zhang R, Muheyati D, Lv MX, Aikebaier W, Peng BX. The Effect of Chickpea Dietary Fiber on Lipid Metabolism and Gut Microbiota in High-fat Diet-induced Hyperlipidemia in Rats. J Med Food. 2021 Jan 28. doi: 10.1089/jmf.2020.4800.

De Pasquale I, Verni M, Verardo V, Gómez-Caravaca AM, Rizzello CG. Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification. Foods. 2021 Jan 18;10(1):182. doi: 10.3390/foods10010182. .

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.