In vitro experiments were conducted to evaluate the suitability of several mixtures of high tanniniferous non legumes with low tanniniferous legumes on in vitro gas production (IVGP), dry matter degradation, Ammonia-N, methane production and microbial population. Eight treatments were examined in a randomized complete block design using four non-legumes and two legumes (Carallia integerrima×Leu...

background and aim: the aim of this study was to determine the effect of legume intake in therapeutic lifestyle change (tlc) on fasting insulin, fasting blood glucose, hba1c and homeostasis model assessment insulin resistance (homa-ir) in patients with type 2 diabetes. materials and methods: in this randomized crossover trial, 31 subjects with type 2 diabetes in the age range of 50 to 80 years ...

In the next decades, forage legumes are likely to become more important. However, predicted climate change may increase the risk of droughts and thus influence their agricultural performance. Decreases in yield due to water shortage are well documented, while influences on nutritive values are inconsistent. Therefore, we examined the effects of drought on crude protein (CP), neutral deterge...

Introduction In Italy, grasspea (Lathyrus sativus L.) is one of the least common grain legumes. Today, it is not included in the official statistics of Italy and its survival is due to the praiseworthy action of a small number of farmers in very limited areas of peninsular and insular centralsouthern Italy. Since the Second World War the sharp reduction in cultivation, similarly for other grain...

background: identifying new ways to decrease adiposity will be very valuable for health. the aim of this study was to find out whether l-arginine (arg) and selenium alone or together can increase the effect of hypocaloric diet enriched in legumes (hdel) on anthropometric measures in healthy obese women. methods: this randomized, double-blind, placebo-controlled trial was undertaken in 84 health...

introduction lentil (lens culinaris medik.) is a good source of protein, carbohydrates as well as minerals, vitamins and unsaturated fatty acids as such it plays an important role in the human diet and cultivated worldwide. water shortage is one of the most important abiotic factors that can limit morphological, physiological, yield, and plant distribution. legumes such as lentil are highly sen...

This paper describes the dietary consumption of vegetables and legumes in Greece during the period 1950 to 2005. All dimensions of alimentary consumption patterns of vegetables and legumes are examined here with a specific focus on: a) their natural characteristics; b) technical features of the production process (primary, secondary and tertiary transformation processes); and c) socio-economic ...

Areas of S deficiency are still being identified in the Pacific Northwest even though S has been applied to some soils in this region for at least 50 years. Recent studies dealing with the S fertilization of legumes for the Northwest have been conducted by Pumphrey and Moore (1965a, 1965b) in northeastern Oregon; Smith, et al., (1968) in western Montana; Dawson (1969) on pasture legumes in west...

Allergic reactions to legumes are common.Food allergy to cooked, but not raw, pea has been rarely reported in the literature. This case series describes five children who had various IgE-mediated symptoms upon consumption of cooked pea, but tolerated raw pea. Skin testing then confirmed positive responses to cooked, but not raw, peas. It is important to consider allergy to cooked legumes, even ...

Legumes are flowering plants that produce seedpods. They have colonized several ecosystems (from rain forests and arctic/alpine regions to deserts; Schrire et al., 2005), and have been found in most of the archaeological record of plants. Early in 37 B.C. Varro said “Legumes should be planted in light soils, not so much for their own crop as for the good they do to subsequent crops” (Graham & V...