Table 3.
Source | Type of Legume | Method | Evaluation Method | Molecules with Anti-Inflammatory Activity | Indicator Value | Sequences |
---|---|---|---|---|---|---|
[30] | Common bean | Hydrolysis | ORAC | Fraction | 708.0–932.6 mmol/TEg | YAAHEV NEGEAH |
[34] | Common bean | Hydrolysis | TEAC | Hydrolyzate | 8.1 mM/mg | U/D |
[35] | Soy protein isolate | Hydrolysis | Pyrogallol autoxidation assay | Sequence | 1 mM—50% inhibition | FDPAL |
[35] | Soy protein isolate | Hydrolysis | In vivo | Sequence | 24.2% of survival rate | FDPAL |
[36] | Faba bean | Hydrolysis | ABTS + DPPH | Hydrolyzate | 59.7 AAeq/g 28.2 AAeq/g | TETWNPNHPEL, ALEPDHR, VIPAGYP, PHW, PHY, YVE and more |
[37] | Pea | Hydrolysis | In vivo (TNF-α secretion) | Hydrolyzate | 8.47 ng/mL | QLEELSK, KGDFELVGQ, FFELTPEKNQ |
[38] | Soy flour | Germination + hydrolysis | ORAC | Hydrolyzate | 740.6 mM TE/g | U/D |
[38] | Soy flour | Germination + hydrolysis | COX-2 | Extract | ~75% inhibition | U/D |
[38] | Soy flour | Germination + hydrolysis | PGE2 | Hydrolyzates | 962.8 pg/mL | U/D |
NO | 35.3 µM nitrite | |||||
TNF-α | 17.3 pg/mL |
U/D—undefined.