ReviewNutrients2022
Faba Bean: An Untapped Source of Quality Plant Proteins and Bioactives.
Review in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 58 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
58 citing papers in PubMed, 163 citations in OpenAlex.
- True Ileal Amino Acid Digestibility and Protein Quality ofThe Journal of nutrition · 2024Trial
- Plant Protein-Derived Bioactive Peptides: From Mechanistic Promise to Health-Promoting Functional Foods.Nutrients · 2026Review
- Ethylenediaminetetraacetic acid (EDTA) alters phytochemicals of cooked Vicia faba beans and impairs liver and kidney functions in CD-1 mice.Scientific reports · 2026Article
- From Single Foods to Whole Diets: A Critical Framework for Protein Quality Assessment Accounting for Complementarity and Matrix Effects.Comprehensive reviews in food science and food safety · 2026Review
- Heat-Induced Gelation of Legume Protein-Starch Systems: Mechanisms, Structure-Function Relationships and Food Application.Gels (Basel, Switzerland) · 2026Review
- Response surface optimization of imazethapyr dose and application timing for weed suppression and faba bean yield.BMC plant biology · 2026Article
- Screening of Plant-Derived Lactic Acid Bacteria for Faba Bean Fermentation and Their Mycotoxin Removal Capacity.Microorganisms · 2026Article
- Gap Analysis of Metabolic Conversions of Off-Flavors and Antinutrients in Plant-Based Substrates.Comprehensive reviews in food science and food safety · 2026Review
- Nutritional and Techno-Functional Evaluation of Faba Bean (Foods (Basel, Switzerland) · 2026Article
- Article
- Impact of Planting Date on Nutritional Composition of Faba Bean (Plant-environment interactions (Hoboken, N.J.) · 2026Article
- Fermentation-driven function enhancement of faba bean (poly)phenols: Bioactivity augmentation and intestinal flora modulation.Food chemistry: X · 2026Article
- Compositional and microstructural changes in faba bean (Current research in food science · 2026Article
- Fried green burgers: a promising food for plant-based dieters. Ingredient characterization, processing, and future development.Journal of food science and technology · 2026Review
- Effect of high hydrostatic pressure onFrontiers in nutrition · 2026Article
- Rising Demand for Winter Crops Under Climate Change: Breeding for Winter Hardiness in Autumn-Sown Legumes.Life (Basel, Switzerland) · 2025Review
- Genome-wide identification, structural characterization and gene expression analysis of the LEA_2 gene family in faba bean (Vicia Faba L.).BMC plant biology · 2025Article
- Article
- Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties.Foods (Basel, Switzerland) · 2025Article
- Flavonol glycosides accumulation in faba bean grown under combined selenium and sulfur application.Metabolomics : Official journal of the Metabolomic Society · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
Faba beans are emerging as sustainable quality plant protein sources, with the potential to help meet the growing global demand for more nutritious and healthy foods. The faba bean, in addition to its high protein content and well-balanced amino acid profile, contains bioactive constituents with health-enhancing properties, including bioactive peptides, phenolic compounds, GABA, and L-DOPA. Faba bean peptides released after gastrointestinal digestion have shown antioxidant, antidiabetic, antihypertensive, cholesterol-lowering, and anti-inflammatory effects, indicating a strong potential for this legume crop to be used as a functional food to help face the increasing incidences of non-communicable diseases. This paper provides a comprehensive review of the current body of knowledge on the nutritional and biofunctional qualities of faba beans, with a particular focus on protein-derived bioactive peptides and how they are affected by food processing. It further covers the adverse health effects of faba beans associated with the presence of anti-nutrients and potential allergens, and it outlines research gaps and needs.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.