A review of the role of bioactive components in legumes in the prevention and treatment of cardiovascular diseases.

Abstract

Cardiovascular diseases (CVD) represent a primary global health challenge. Poor dietary choices and lifestyle factors significantly increase the risk of developing CVD. Legumes, recognized as functional foods, contain various bioactive components such as active peptides, protease inhibitors, saponins, isoflavones, lectins, phytates, and tannins. Studies have demonstrated that several of these compounds are associated with the prevention and treatment of cardiovascular diseases, notably active peptides, saponins, isoflavones, and tannins. This review aims to analyze and summarize the relationship between bioactive compounds in legumes and cardiovascular health. It elaborates on the mechanisms through which active ingredients in legumes interact with risk factors for cardiovascular diseases, such as hypertension, hypercholesterolemia, endothelial dysfunction, and atherosclerosis. These mechanisms include, but are not limited to, lowering blood pressure, regulating lipid levels, promoting anticoagulation, enhancing endothelial function, and modulating TLR4 and NF-κB signaling pathways. Together, these mechanisms emphasize the potential of legumes in improving cardiovascular health. Additionally, the limitations of bioactive components in legumes and their practical applications, with the goal of fostering further advancements in this area were discussed.