A Review of the Health Benefits of Processed Lentils (Lens culinaris L.)

Abstract

ABSTRACTLentil (Lens culinaris L.) is a versatile and nutrient‐dense food legume crop with demonstrated health benefits. As people are trying to minimize health‐related issues through healthy eating, lentils are gaining more popularity. Several processing methods, including heating, germination, fermentation, and extrusion, are frequently utilized to prepare this extensively consumed legume, transforming it into delicious and nutritious dishes while also optimizing its medicinal attributes. However, both in vitro and in vivo studies using the processed lentils effectively demonstrated their functional benefits including cardioprotective, antidiabetic, anti‐inflammatory, and anticarcinogenic activities. These facts make a strong case that consuming processed lentils can lower the likelihood of developing noncommunicable chronic illnesses like diabetes, cancer, heart disease, and so on. The conservation of bioactive substances including phenolic compounds and flavonoids is key to the processed lentils' beneficial health effects. These bioactive compounds have an impact on human physiology, neutralizing the excess free radicals or oxidants from damaging cell, which leads to improved health and well‐being. In this article, we reviewed and summarized the results from studies on processed lentils that have an impact on human health. By combining available studies, this review article provides an up‐to‐date and well‐informed viewpoint on improving health through dietary interventions, specifically looking at processed lentils and their potential to systematically lower disease risk and obtain health benefits.