Syed Rizwan Abbas (PDF)
And when you said, “O Moses, we can never endure one [kind of] food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions.” [Moses] said, “Would you exchange what is better for what is less? Go into [any] settlement and indeed, you will have what you have asked.” And they were covered with humiliation and poverty and returned with anger from Allah [upon them]. That was because they [repeatedly] disbelieved in the signs of Allah and killed the prophets without right. That was because they disobeyed and were transgressing. (Sura Al-Baqarah (The Cow)‚ verse 61).
Lens culinaris (Lentil) belongs to family Legominaceae. It contains 26.64% protein, 54.97% carbohydrates, 0.43% fat, 49.11% starch per 100 g (dry) and 197 mg calcium, 53.2 mg sodium, 53.0 mg iron per kilograms (Iik, Izli, Bayram, & Turgut, 2011). Used in astringent, constipating, diuretic, antibacterial, Diarrhea, dysentery, tumors, used for skin disease and general debility.
- Clinical role of combining alpha-fetoprotein and lens culinaris agglutinin-reactive fraction of alpha-fetoprotein for hepatocellular carcinoma: Evidence from literature and an original study (Sterling et al., 2009).
- Antidiabetic Effect of Germinated Lens culinaris Medik Seed Extract in Streptozotocin-Induced Diabetic Mice (Tefera, Altaye, Yimer, Berhe, & Bekele, 2020).
- Genotoxicity of the food additive E171, titanium dioxide, in the plants Lens culinaris L. and Allium cepa L (Bellani et al., 2020).
- Cytogenotoxic effect of propanil using the Lens culinaris Med and Allium cepa L test (Mercado, Caleño, & Suárez, 2020).
- Green Synthesized Copper Oxide Nanoparticles Ameliorate Defence and Antioxidant Enzymes in Lens culinaris (Sarkar et al., 2020).
Today research showed its significance. We can develop a research on its compounds by using in-silico studies and can find the synergism of compounds for multiple diseases.
Bellani, L., Muccifora, S., Barbieri, F., Tassi, E., Castiglione, M. R., & Giorgetti, L. (2020). Genotoxicity of the food additive E171, titanium dioxide, in the plants Lens culinaris L. and Allium cepa L. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 849, 503142.
Iik, E., Izli, N., Bayram, G., & Turgut, I. (2011). Drying kinetic and physical properties of green laird lentil (Lens culinaris) in microwave drying. African Journal of Biotechnology, 10(19), 3841-3848.
Mercado, S. A. S., Caleño, J. D. Q., & Suárez, J. P. R. (2020). Cytogenotoxic effect of propanil using the Lens culinaris Med and Allium cepa L test. Chemosphere, 249, 126193.
Sarkar, J., Chakraborty, N., Chatterjee, A., Bhattacharjee, A., Dasgupta, D., & Acharya, K. (2020). Green Synthesized Copper Oxide Nanoparticles Ameliorate Defence and Antioxidant Enzymes in Lens culinaris. Nanomaterials, 10(2), 312.
Sterling, R. K., Jeffers, L., Gordon, F., Venook, A. P., Reddy, K. R., Satomura, S., . . . Sherman, M. (2009). Utility of Lens culinaris agglutinin-reactive fraction of α-fetoprotein and des-gamma-carboxy prothrombin, alone or in combination, as biomarkers for hepatocellular carcinoma. Clinical gastroenterology and hepatology, 7(1), 104-113.
Tefera, M. M., Altaye, B. M., Yimer, E. M., Berhe, D. F., & Bekele, S. T. (2020). Antidiabetic Effect of Germinated Lens culinaris Medik Seed Extract in Streptozotocin-Induced Diabetic Mice. Journal of Experimental Pharmacology, 12, 39.