Legumes have emerged as an interesting and balancedsource of nutrients. It is a very important component of the diet in developingcountries where they provide most of the protein in the diet (Kalogeropoulos et al.

2010; Duranti 2006). Evidence suggests that high consumptionof legumes can help in the prevention and/or reduction of chronic diseasesincluding type II diabetes, cardiovascular disease, obesity and prevent cancerdevelopment  (Hosseinpour-Niazi et al. 2015;Luna-Vital et al. 2016). Colorectal cancer (CRC)is one of the major cause of mobility and mortality worldwide, it is the third most commonly occurring cancer in men and the second inwomen (WHO 2003). CRC is mainly a disease of developed countries with westernculture, this pattern is attributed to lifestyle risk factors, including diet,physical inactivity, smoking, diabetes, and obesity (Luna-Vital et al. 2016; Huxley etal.

2009; WHO 2003). Researchers have reported that diet strongly influences theetiology of this disease, and substantial evidence suggests that high intakesof fruits, vegetables, legumes, dietary fiber, folate (vitamin B9) and calcium decreasedthe risk of development of CRC (Jemal, Smith, and Ward 2009;Haggar, Boushey, and Ph 2009; WHO 2003). Cowpeas (Vigna unguiculata L. Walp)is an important legume and a versatile crop, it is commonly known as black eyepea, southern pea, lubia, niebe, coupe or frijole. Cowpea is native to Africanregion and contributes to the diet of millions of people in this area (Karapanos et al. 2017; Phillips et al. 2003;Gonçalves et al.

2016).Its cultivation has been spread over the World including in Europe, where it istraditionally cultivated in the Mediterranean Basin (Karapanos et al. 2017).Comparing to other varieties of legumes, cowpea has shown several agronomic,environmental and economic advantages.

It adapts well to arid conditions due toits drought tolerance, being especially important with the climate changes thathave been observed. Cowpea is well adapted to a variety type of soil anddifferent climatic conditions and it is able to produce reasonable yields underlow-input farming systems (Karapanos et al. 2017; Gonçalves et al. 2016).In the Mediterranean Basin, it is cultivated for the production of dry seedsand green pods (vegetable cowpea) in traditional markets (Karapanos et al.

2017).Cowpea is a promising food ingredient, it contains approximately 20–40 % ofprotein and 50–65 % of carbohydrate of which dietary fiber and resistant starches,and it is low in fat (Gonçalves et al. 2016).

It is also a rich source of vitamins (vitamin B9, vitamin A and vitamin C),mineral (calcium, phosphorus, iron and cooper), folate and phenolic compound (Ayogu et al. 2016; Pereira et al. 2014).Like the remaining legumes, cowpea complements cereal grains in the amino acidprofile (Gonçalves et al.

2016) .Germination is simple, inexpensiveand improves the palatability, digestibility, and availability of certainnutrients (Devi, Kushwaha, and Kumar 2015).During the germination, occurs a complex metabolic process during which lipids,carbohydrates, and proteins are broken in order to provide energy to the plantdevelopment. Sprouting or controlle Legumes have emerged as an interesting and balancedsource of nutrients.

It is a very important component of the diet in developingcountries where they provide most of the protein in the diet (Kalogeropoulos et al. 2010; Duranti 2006). Evidence suggests that high consumptionof legumes can help in the prevention and/or reduction of chronic diseasesincluding type II diabetes, cardiovascular disease, obesity and prevent cancerdevelopment  (Hosseinpour-Niazi et al. 2015;Luna-Vital et al. 2016).

Colorectal cancer (CRC)is one of the major cause of mobility and mortality worldwide, it is the third most commonly occurring cancer in men and the second inwomen (WHO 2003). CRC is mainly a disease of developed countries with westernculture, this pattern is attributed to lifestyle risk factors, including diet,physical inactivity, smoking, diabetes, and obesity (Luna-Vital et al. 2016; Huxley etal. 2009; WHO 2003). Researchers have reported that diet strongly influences theetiology of this disease, and substantial evidence suggests that high intakesof fruits, vegetables, legumes, dietary fiber, folate (vitamin B9) and calcium decreasedthe risk of development of CRC (Jemal, Smith, and Ward 2009;Haggar, Boushey, and Ph 2009; WHO 2003).

Cowpeas (Vigna unguiculata L. Walp)is an important legume and a versatile crop, it is commonly known as black eyepea, southern pea, lubia, niebe, coupe or frijole. Cowpea is native to Africanregion and contributes to the diet of millions of people in this area (Karapanos et al. 2017; Phillips et al. 2003;Gonçalves et al. 2016).Its cultivation has been spread over the World including in Europe, where it istraditionally cultivated in the Mediterranean Basin (Karapanos et al.

2017).Comparing to other varieties of legumes, cowpea has shown several agronomic,environmental and economic advantages. It adapts well to arid conditions due toits drought tolerance, being especially important with the climate changes thathave been observed. Cowpea is well adapted to a variety type of soil anddifferent climatic conditions and it is able to produce reasonable yields underlow-input farming systems (Karapanos et al. 2017; Gonçalves et al. 2016).In the Mediterranean Basin, it is cultivated for the production of dry seedsand green pods (vegetable cowpea) in traditional markets (Karapanos et al. 2017).

Cowpea is a promising food ingredient, it contains approximately 20–40 % ofprotein and 50–65 % of carbohydrate of which dietary fiber and resistant starches,and it is low in fat (Gonçalves et al. 2016).It is also a rich source of vitamins (vitamin B9, vitamin A and vitamin C),mineral (calcium, phosphorus, iron and cooper), folate and phenolic compound (Ayogu et al. 2016; Pereira et al.

2014).Like the remaining legumes, cowpea complements cereal grains in the amino acidprofile (Gonçalves et al. 2016) .Germination is simple, inexpensiveand improves the palatability, digestibility, and availability of certainnutrients (Devi, Kushwaha, and Kumar 2015).

During the germination, occurs a complex metabolic process during which lipids,carbohydrates, and proteins are broken in order to provide energy to the plantdevelopment. Sprouting or controlled germination in legumes increases overallnutritional quality by enhancement of protein and carbohydrate digestibility,vitamin contents and decrease the antinutritional factors such, phytates andtannins and improves the palatability (Gulewicz et al. 2008; Uppal and Bains 2012; Devi et al.

2015).Studiesregarding the effect of germination on the health-relevant functionality ofcowpea are limited.  An improvedinformation on the chemical composition and biological properties in colorectalcancer of cowpea could help to define and valorise those with a greaternutraceutical potential to suggest to consumers. Based on these facts, theobjectives of this work study the polyphenols, the antioxidant activity, andthe anti-colorectal cancer effects using six human colorectal cancer cell linesof the extracts obtained from germinated cowpea (Vigna unguiculata) compared toraw samples.d germination in legumes increases overallnutritional quality by enhancement of protein and carbohydrate digestibility,vitamin contents and decrease the antinutritional factors such, phytates andtannins and improves the palatability (Gulewicz et al. 2008; Uppal and Bains 2012; Devi et al.

2015).Studiesregarding the effect of germination on the health-relevant functionality ofcowpea are limited.  An improvedinformation on the chemical composition and biological properties in colorectalcancer of cowpea could help to define and valorise those with a greaternutraceutical potential to suggest to consumers.

Based on these facts, theobjectives of this work study the polyphenols, the antioxidant activity, andthe anti-colorectal cancer effects using six human colorectal cancer cell linesof the extracts obtained from germinated cowpea (Vigna unguiculata) compared toraw samples. 

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