(Akademia Bialska im. Jana Pawła II, 2024-11-05)
Baranowska, Alicja
The aim of this work was to review scientific studies on the health-promoting properties of one
of the oldest legumes, the broad bean (Vicia faba L). A review of the research literature concludes
that broad bean seeds are a rich source of plant proteins, complex carbohydrates, essential vitamins,
minerals and phytochemicals. The seeds also contain small amounts of lipids. Broad beans are a good
source of l-3,4-dihydroxphenylalanine (L-DOPA), a precursor of dopamine, which is used in the
treatment of Parkinson’s disease. GABA (gamma-aminobutyric acid), present in broad beans, is an
amino acid that lowers blood pressure. Bean seeds contain anti-nutritional substances, e.g. vicin and
convicin, which exacerbate the symptoms of hemolytic anemia known as favaism. Based on scientific
evidence, regular consumption of legumes is potentially beneficial to health, including but not
limited to reducing the risk of many chronic diseases. There is currently a growing interest in the use
of legume proteins for the production of functional food products. Analysis of the research literature
suggests that Vicia faba L. seeds can be a functional food ingredient and should be an important part
of the diet.