Lupins in brief, Summary on the properties of lupins

Scroll down the page to read the summary table on lupins

Lupini: introduction	Lupins are highly energetic legumes, entered in the Mediterranean diet at three hundred and sixty degrees
Lupini: nomenclature	Lupins in Spanish: Altramuz chocho blanco Lupins in German: Wolfsbohne Lupini in English: white lupine Lupins in botany: Lupinus albus
Lupins: species of phytotherapeutic importance	L. albus, while L. littoralis, L. laxiflorus, L. termis and L. hirsutus,
Lupines: cultivation and dissemination	Cultivation of lupins: known since ancient times Original cultivation areas: Mediterranean and Middle East Soil and climate: marked adaptability of the lupine to acid and dry soils, and to difficult and unfavorable climates Currently: widespread cultivation in southern areas. In general, the demand for lupins has collapsed, if compared to a few decades ago
Lupini: botanical analysis	Botanical name: Lupinus albus Family: Leguminous Papilionaceae Stem: stem not very branched which, generally, does not exceed 70 cm in height, but which can sometimes touch the meter and a half Leaves: alternate and palmate-composed, each consisting of 5-9 leaflets arranged along the peduncle Flowers: large, showy and whitish, sometimes spotted with blue Legumes: long and erect pods containing seeds Seeds: flattened, lenticular and white-yellowish Soil: lupins thrive easily on acid soils
Lupini: nutritional evaluation	114 kcal per 100 grams of product → energy vegetable 69% water 16.5% protein 7% carbohydrates remaining 6.5% divided between fibers and fats mineral salts: iron and potassium Moderate amount of vitamin B1
Lupini: chemical composition	Alkaloids: lupotoxin, lupanine and oscilupanine Organic acids Resins lupeol galactose Arginine Vanillin Lecithin
Alkaloids and lupins	Lupins must be consumed after cooking due to an alkaloid substance denatured by heat or with appropriate preparation processes: the wolf-toxin Future objectives → improvement and correction of the genetic profile of the lupine, in order to decrease the amount of alkaloids within the seeds
Lupini: food uses	Lupins are consumed mainly as a snack, rather than as a meal Lupine flour → livestock feeding Lupine powder as a coffee substitute → mix with barley or wheat powder to soften the aroma Vacuum-packed lupins Dried lupins → require soaking and cooking
Lupini: phytotherapic uses	In ancient times: lupini = good natural remedy to combat eczema and scabies Currently: lupini = vermifuge and anthelmintic (flour), diuretic, emmenagogue and aperitif, possible natural febrifuge
Lupins and celiacs	Lupins can also be consumed by celiacs because they do not form gluten
Lupini: future expectations	Lupine is also valued for its nutraceutical and medicinal properties that have emerged in recent years and are awaiting unequivocal confirmation: Hypothesis N ° 1: lupine contains traces of lecithin inhibitors, trypsin, isoflavones and cyanogenic compounds → extraordinary properties in the prevention of cardiovascular diseases, hypertension in particular Hypothesis N ° 2: lupine = insulin surrogate → hypoglycemic properties