There is a great diversity of lupin grains; however, their varieties share a
high protein content, thus making them an essential ingredient for substituting or
complementing other foods, as well as a source of interest for obtaining hydrolysates
and biologically active peptides. At present, it should be noted that numerous studies
have shown positive effects of these hydrolysates and peptides in the prevention and/or
treatment of diseases, due to their anti-inflammatory, hypocholesterolemic, antidiabetic
and hypoglycemic effects; however, it is still necessary to carry out bioavailability and
biodigestibility studies to develop forms of inclusion in foods that allow their greater
absorption, distribution and metabolism.
Keywords: Blue lupin, Bioactive peptides, Bioavailability, Biodigestibility, Biological properties, Composition, Grain characteristics, Hydrolysates, Lupin, Peptides, Protein, Protein fraction, Yellow lupin.
