Peptides from legumes with antigastrointestinal cancer potential: current evidence for their molecular mechanisms

Diego Luna-Vital, Elvira González de Mejía

Research output: Contribution to journalReview articlepeer-review

Abstract

Legume seeds of the Fabaceae family are known to contain bioactive compounds with anticancer potential. Gastrointestinal (GI) cancer is one of the most common types of cancer closely related to dietary habits. Molecular mechanisms by which peptides from legumes exert their anticancer effect have been only partially elucidated such as the interaction with matrix metalloproteases, the loss of mitochondrial membrane potential and DNA damage. There are still several gaps in knowledge by which these peptides exert their antiproliferative activity. This review summarizes recent evidence (2014–2017) of anti-GI cancer potential from legumes-derived peptides. In this manuscript, our focus was on peptides or proteins from legumes. Lectins are excluded since their mechanism of action has been extensively discussed and reviewed.

Original languageEnglish (US)
Pages (from-to)13-18
Number of pages6
JournalCurrent Opinion in Food Science
Volume20
DOIs
StatePublished - Apr 2018

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology

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