Nutraceutical properties of white and narrow-leaved lupin

Today there is a growing interest for the use of legume proteins in human nutrition. Lupin flour and lupin protein are in fact flexible ingredients suitable for the preparation of different food items that may be very well accepted by consumers. The health benefits deriving from lupin protein consumption have been investigated both in animal models and in a clinical study. Protein from both white and narrow-leaf lupin, when given to rats fed a classical cholesterol-cholic acid regimen, led to significantly lower levels of both plasma cholesterol and triglycerides vs. control animals. In addition, in a rabbit model of atherosclerosis white lupin protein decreased the formation of the atherosclerotic lesions vs. the control fed a casein diet. The cholesterol-lowering activity was confirmed in a pilot clinical study that also suggested a possible hypotensive activity