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2021 | OriginalPaper | Buchkapitel

25. Bioactive Compounds of Petai Beans (Parkia speciosa Hassk.)

verfasst von : Nisha Singhania, Navnidhi Chhikara, Sunil Bishnoi, M. K. Garg, Anil Panghal

Erschienen in: Bioactive Compounds in Underutilized Vegetables and Legumes

Verlag: Springer International Publishing

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Abstract

Parkia speciosa Hassk. commonly known as petai beans are extensively consumed in Indonesia, Malaysia, Singapore, Thailand, Borneo, Madagascar, Africa, India, and other parts of world as vegetable and salad. Petai beans are also known as yongchak, and sator in many parts of world. Petai beans are extensively explored in past few decades as nutritional and nutraceutical sources because of presence of various functional nutrients in them. The beans have minimum antinutritional factors and are also rich source of various bioactive components, i.e., phenolic acids, flavonoids, carotenoids, glucosinolates, iso-thiocyonates, and folates. These compounds possess many health benefits such as antidiabetic, antimicrobial, anticancerous, and antiinflammatory activity. Having high nutritional value and valuable source of natural antioxidants, P. speciosa can be used as a nutraceutical source as well as functional foods. This chapter emphasis on recent scientific evidences on nutritional and bioactive profile of petai beans, health benefits and applications of these beans in various food products.

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Nächstes Kapitel Bioactive Compounds of Velvet Bean (Mucuna pruriens L.) Seeds

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Titel: Bioactive Compounds of Petai Beans (Parkia speciosa Hassk.)
verfasst von: Nisha Singhania
Navnidhi Chhikara
Sunil Bishnoi
M. K. Garg
Anil Panghal
Verlag: Springer International Publishing
Buch: Bioactive Compounds in Underutilized Vegetables and Legumes
Print ISBN: 978-3-030-57414-7

Electronic ISBN: 978-3-030-57415-4

Copyright-Jahr: 2021
DOI: https://doi.org/10.1007/978-3-030-57415-4_30