Pulses form stable dietary components for majority of population across the world. Different people consume pulses in different ways like Uncooked, Soaked, and cooked or only cooked without soaking. All these processing techniques lead to changes in the nutritional value of the pulses. Studies have also reported that in addition to nutritional components like Proteins, Carbohydrates, and fats, pulses also contain anti-nutritional components like Lectins, Tannins, and Polyphenols that greatly interfere with digestion of pulses in the human intestine. Hence in the current study a comprehensive review is being compiled to evaluate the nutritional and antinutritional aspects of pulses and effect of processing methods on invitro protein and starch digestibility of the pulses.

Polyphenols have been shown to have some of the neuroprotective effects against neurodegenerative diseases. These effects are attributed to a variety of biological activities, including free radical scavenging/antioxidant and anti-inflammatory and anti-apoptotic activities. In this regard, many efforts have been made to study the effects of various well-known dietary Polyphenols on spinal cord injury (SCI) and to explore the mechanisms behind the neuroprotective effects. The aim of this paper is to present the mechanisms of neuroprotection of natural Polyphenols used in animal models of SCI.

Introduction: Polyphenpls are the most common antioxidants in foodstuffs, which have an important role in the prevention of chronic diseases. Periodontitis is a chronic disease of the supporting structures of teeth, which can destroy periodontal structures and result in tooth loss. The aim of this review article was to evaluate the effect of Polyphenols on periodontal diseases.Review Report: All the relevant articles indexed in the Pubmed from 2002 to 2011 were surveyed.After studying the abstracts of 48 collected articles, 13 irrelevant ones were excluded and full texts of 35 remaining articles were assessed.Conclusion: Regarding the existing articles about Polyphenols, it appears consumption of polyphenol-containing products may be effective in plaque control and prevention of periodontal diseases. Therefore, it is suggested that the results of in vitro studies be assessed by clinical trials.