Potential anti-inflammatory effects of legumes: a review

Br J Nutr. 2022 Dec 14;128(11):2158-2169. doi: 10.1017/S0007114522000137. Epub 2022 Jan 19.


Legumes are a staple of diets all around the world. In some least developed countries, they are the primary source of protein; however, their beneficial properties go beyond their nutritional value. Recent research has shown that legumes have bioactive compounds like peptides, polyphenols and saponins, which exhibit antioxidant, antihypertensive, anti-inflammatory and other biological activities. Thus, these compounds could be an alternative treatment for inflammatory diseases, in particular, chronic inflammation such as arthritis, obesity and cancer. Nowadays, there is a growing interest in alternative therapies derived from natural products; accordingly, the present review has compiled the bioactive compounds found in legumes that have demonstrated an anti-inflammatory effect in non-clinical studies.

Keywords: Bean; Carbohydrates; Inflammatory process; Peptides; Phenolic compounds; Soyabean.

Publication types

  • Review
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Anti-Inflammatory Agents / pharmacology
  • Antioxidants / pharmacology
  • Fabaceae* / chemistry
  • Polyphenols
  • Vegetables


  • Antioxidants
  • Polyphenols
  • Anti-Inflammatory Agents