Potential role of pulses in the development of functional foods modulating inflammation and oxidative stress

Inflammation and oxidative stress-related metabolic disorders are on the genesis of several highly prevalent noncommunicable diseases, including cardiovascular diseases, which currently represent the leading cause of premature death worldwide. However, evidence suggests that healthy dietary habits may exert positive antiinflammatory and antioxidant effects by preventing the onset or modulating such chronic conditions. In this context, pulse-based functional foods and ingredients have emerged as versatile and convenient vehicles to promote higher nutritional intake with additional health benefits. In this chapter, we describe the potential use of pulses and their bioactive compounds in the development of functional foods and ingredients capable of modulating inflammation and oxidative stress, discussing challenges and opportunities for both the scientific community and food industry. The most promising bioactive compounds appear to comprise carbohydrates and nondigestible components, proteins and bioactive peptides, tocopherols and carotenoids, phytosterols, saponins, and polyphenols. Both the direct and indirect influences of these compounds over inflammation and oxidative stress-related health disorders have been reported. Nevertheless, the development of functional foods incorporating pulse-based ingredients poses several challenges. The largest difficulty relates to ensuring the sustenance of biologic activity throughout food supply chain and after consumption. More research regarding the optimization of growing and processing conditions that lead to better functional properties of pulses and pulse-based products is needed. Pulse flours, as well as their fiber and protein fractions, have become a convenient choice as pulse-based functional ingredients, mainly incorporated into baked products, providing important metabolic benefits. However, the bioavailability, efficacy and safety of pulse bioactive compounds require more thorough investigation, particularly during shelf-life periods. Also, since lentils, chickpeas, and beans have the highest concentrations of bioactive compounds (particularly their colorful cultivars), increased attention of researchers and food industry to these foods is justified. Lastly, more human controlled clinical trials testing the biological effects of pulse-based novel foods are required.