Legumes as a source of natural antioxidants

The following article summarizes the most up-to-date information available concerning endogenous bioactives and the antioxidant activity/radical-scavenging capacity of selected leguminous seeds, and extracts derived therefrom, as well as the impact of processing and seed germination on these bioactives. Biologically-active Compounds of interest found in leguminous seeds come from many chemical classes and include phenolic acids as well as their derivatives, flavanols, flavan-3-ols, anthocyanins/anthocyanidins, condensed tannins/proanthocyanidins, tocopherols, and vitamin C. Research Findings from over 100 references, many of which published only within the last 10 years, have been compiled and used in this review.