Table 3.

Various indicator values and bioactive peptide sequences of investigated legumes with anti-inflammatory capacities.

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.