Fermenting Legume Pulses Increases Antioxidant and Antidiabetic Properties, Study Finds

Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities

Type 2 diabetes mellitus (T2DM) is a leading cause of death globally. T2DM patients experience glucose intolerance, and inhibitors of dipeptidyl peptidase IV (DPP-IV) and α-glucosidase are used as drugs for T2DM management. DPP-IV and α-glucosidase inhibitors are also naturally contained in foods, but their potency can be affected by the food matrix and processing methods. In this study, germination and solid-state fermentation (SSF) were used t…

Fermenting legume pulses increases antioxidant and antidiabetic properties, study finds

Food scientists at the University of Illinois Urbana-Champaign identified the optimal fermentation conditions for pulses ― the dried edible seeds of legumes ― that increased their antioxidant and antidiabetic properties and their soluble protein content.

Fermenting legumes, pulses can boost antioxidant, antidiabetic properties: Study

New Delhi: Love to consume legumes and pulses? Fermenting them can help raise their antioxidant levels, as well as raise their ability to fight diabetes, according to a study. Food scientists at...

Fermenting legumes, pulses can boost antioxidant, antidiabetic...

Last Updated on June 7, 2025 by Team THIP New Delhi, June 7 (IANS) Love to consume legumes and pulses? Fermenting them can help raise their antioxidant levels, as well as raise their ability to fight diabetes, according to a study. Food scientists at the University of Illinois Urbana-Champaign, US, identified the optimal fermentation conditions […] The post Fermenting legumes, pulses can boost antioxidant, antidiabetic properties: Study appeared…

Study finds fermenting legumes, pulses enhance antioxidant and antidiabetic properties

New Delhi: Love to consume legumes and pulses? Fermenting them can help raise their antioxidant levels, as well as raise their ability to fight diabetes, according to a study.   Food scientists at the University of Illinois Urbana-Champaign, US, identified the optimal fermentation conditions for pulses --the dried edible seeds of legumes -- that increased their antioxidant and antidiabetic properties and their soluble protein content. In the stu…

Fermenting Legume Pulses Enhances Their Antidiabetic and Antioxidant

In a groundbreaking study conducted by researchers at the University of Illinois Urbana-Champaign, the intricate process of pulse fermentation was optimized, revealing significant enhancements in antioxidant capacity and antidiabetic properties. Pulses, the dried seeds from leguminous plants, have long been recognized for their nutritional benefits, but this research sheds new light on how precise fermentation conditions can amplify these health…