The health benefits of plant proteins in human nutrition: focus on the genus Lupinus

On the base of numerous clinical studies performed in the preceding years, in 1999 the American Food and Drug Administration has approved the health claim that soy protein is useful to reduce the risk of cardiovascular disease, since it is able to control the serum cholesterol level. After this fact, numerous teams around the world have started to investigate the health benefits deriving from the consumption of pulses, such as chickpea, common bean, faba bean, pea, lentils, etc. Our group has investigated in particular Lupinus albus and Lupinus angustifolius, since their protein contents and sequences are similar to soy protein. We have analyzed some specific nutrients, such as polyunsaturated fatty acid and tocoferols, or anti-nutrients, such as quinolizidine alkaloids, and have dedicated much effort to study the possible health benefits derived from the consumption of lupin proteins. We have demonstrated with experimental and clinical studies that lupin foods may be useful for decreasing total and LDL-cholesterol and for controlling blood pressure. A rabbit model of atherosclerosis was subsequently used for demonstrating that lupin protein is also useful for slowing down the formation of atherosclerotic plaques. In parallel, the mechanism of action at molecular level was investigated, demonstrating that specific peptides are responsible for the observed activities. These data may be the basis for further successful studies on other legumes. These are relevant results, considering that there is a growing demand for innovative ingredients for the formulation of functional foods and dietary supplements.