The health benefits of sweet lupin

The increasing world population compels to improve the sustainability of food production, a fact that has increased the interest for plant foods in respect to animal foods. Lupin seed is a valuable source of plant proteins (30-40%) and other phytochemicals useful in human nutrition. There are four domesticated species: Lupinus albus, L. angustifolius, L. luteus and L. mutabilis: the first two are the most used in the preparation of food products owing to their easy accessibility. During the time, our group has investigated numerous aspects of these seeds. In particular, we have investigated some specific nutrients, such as polyunsaturated fatty acid1 and tocoferols2, or anti-nutrients, such as quinolizidine alkaloids 3. We have also developed analytical methods for the analysis of specific proteins4. We have also dedicated much effort to investigate the possible health benefits derived from the consumption of lupin foods. In particular, we have demonstrated with experimental and clinical studies that lupin foods may be useful for decreasing total and LDL-cholesterol5 and for controlling blood pressure6. Using a rabbit model of atherosclerosis we have demonstrated that lupin protein is also useful for retarding the formation of the atherosclerotic plaques 7. In parallel, we have investigated the mechanism of action at molecular level, demonstrating that specific peptides are responsible for most of the observed activities. These are relevant results, considering that there is a growing demand for innovative ingredients for the formulation of functional foods and dietary supplements. In addition, these observations may be also the basis for further successful studies on other legumes. (1) Boschin, G.; D'Agostina, A.; Annicchiarico, P.; Arnoldi, A. Food Chemistry 2008, 108, 600. (2) Boschin, G.; Arnoldi, A. Food Chemistry 2011, 127, 1199. (3) Resta, D.; Boschin, G.; D'Agostina, A.; Arnoldi, A. Molecular Nutrition & Food Research 2008, 52, 490. (4) Resta, D.; Brambilla, F.; Arnoldi, A. Food Chemistry 2012, 131, 126. (5) Sirtori, C. R.; Triolo, M.; Bosisio, R.; Bondioli, A.; Calabresi, L.; De Vergori, V.; Gomaraschi, M.; Mombelli, G.; Pazzucconi, F.; Zacherl, C.; Arnoldi, A. British Journal of Nutrition 2012, 107, 1176. (6) Naruszewicz, M.; Nowicka, G.; Kosiewicz-Latoszek, L.; Arnoldi, A.; Sirtori, C. Annals of Nutrition and Metabolism 2007, 51, 273. (7) Marchesi, M.; Parolini, C.; Diani, E.; Rigamonti, E.; Cornelli, L.; Arnoldi, A.; Sirtori, C. R.; Chiesa, G. British Journal of Nutrition 2008, 100, 707. Ackowledgement: Researches funded in part by the European Union Seventh Framework Programme (FP7/2007-2013), under grant agreement n. 285819 and in part by the Italian MIUR, DM n. 593/2000, ART 11 Project N. 13/6