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Chickpea
Discover the best kept secret of Peruvian nutrition: the Peruvian chickpea! This unique and delicious legume is not only rich in protein and fiber, but also contains valuable compounds that promote health and prevent disease. By including Peruvian chickpeas in your diet, you will be providing your body with bioactive peptides that help control hypertension, oligosaccharides that balance your intestinal microbiome, and antioxidants that protect your brain against neurodegenerative diseases. Do not wait any longer and join the experience of enjoying a healthy and tasty diet with the unique Peruvian chickpea. Your body and mind will thank you!
The Hidden Benefits of the Peruvian Chickpea: Beyond the Conventional
The Peruvian chickpea, a legume rich in nutrients and bioactive compounds that has been cultivated in Peru since pre-Columbian times. Even though the chickpea is widely known for its high protein and fiber content, there are other hidden benefits that deserve to be highlighted and appreciated.
Peruvian chickpea is a versatile and nutritious food that offers little-known health benefits, including control of hypertension, modulation of the gut microbiome, and potential in the prevention of neurodegenerative diseases. These benefits are due to the presence of bioactive peptides, oligosaccharides, and antioxidant compounds in this legume.
- Bioactive peptides and control of hypertension: Peruvian chickpeas, like other varieties, contain bioactive peptides. These are protein fragments that possess specific biological properties, such as modulation of the immune system and regulation of blood pressure. An example of these peptides is lunasin, present in the Peruvian chickpea, which has been shown to have antihypertensive effects in preclinical studies.
- Modulation of the gut microbiome: The Peruvian chickpea is rich in oligosaccharides, such as raffinose and stachyose. These are indigestible carbohydrates that reach the colon intact, where they are fermented by intestinal bacteria. Oligosaccharide fermentation generates short-chain fatty acids (SCFAs), such as acetate, propionate, and butyrate, which are essential for maintaining intestinal barrier integrity and regulating inflammation.
- Potential in the prevention of neurodegenerative diseases: The Peruvian chickpea contains antioxidant compounds, such as polyphenols, which are capable of neutralizing free radicals and preventing oxidative stress. Oxidative stress is a key factor in the development of neurodegenerative diseases, such as Alzheimer’s and Parkinson’s. Peruvian chickpea polyphenols can cross the blood-brain barrier and protect brain cells against oxidative damage.
