Improving health with lupine protein
The HEALTHY-PROFOOD project has created economically competitive methods for preparing food ingredients derived from lupine kernels using optimal technological, sensory, and nutritional measures. Nutritional characteristics and potential health benefits were then assessed in two experimental animal models. One experimental model used was for type II diabetes and the other for salt-sensitive hypertension, comparing the effects of lupine and soy on each. In both, hypertension development was heightened by increased sodium levels. Although both protein treatments reduced blood pressure levels, only the lupine treatments improved the seriously decreased vascular relaxation. A manuscript of the diabetes study was submitted to the Journal of Physiology and Pharmacology. Further examination of potential positive cardiovascular effects of lupine protein in other animal models and also in humans is still needed. However, based on the results of performed studies lupine protein can be viewed as a factor that significantly influences metabolic processes related to the development of cardiovascular disease. Furthermore, food containing lupine protein helps to normalise lipid profile, glucose levels and blood pressure. Consequently, lupine protein could very well serve as functional food and could play a crucial role in the prevention of cardiovascular diseases.
