Importance of bioactive compounds of legumes, nuts and oilseeds consumed by ecuadorian university students

• Isabel Zamora Universidad Laica Eloy Alfaro, de Manabí. Ecuador
• Yasmina Barboza Facultad de Medicina, Escuela de Nutrición y Dietética. Universidad del Zulia, Maracaibo, Venezuela

DOI: https://doi.org/10.5281/zenodo.8127270

Keywords: Functional foods, University students, bioactive compounds, Nuts, Oilseeds

Abstract

The consumption of functional foods during the stage of university students is crucial, to ensure an adequate consumption of nutrients, for this reason, the objective of this research was to determine the importance of bioactive compounds of legumes, nuts and oilseeds by university students. from the Faculty of Medical Sciences of the Eloy Alfaro University of Manabí (Ecuador). The sample was intentional and consisted of all the students of the first and tenth level. The instrument for collecting information on the consumption of functional foods was a questionnaire prepared taking into account the previously planned criteria, for the specific purposes of this study. The results show that there were no significant differences (P> 0.05) in relation to the consumption of oilseeds and nuts between the first and tenth levels. Only a very small percentage consume flaxseed (11.71-11.81%) or chia (10.81-11.16). The same occurs with nuts (20.72-27.59%). Lentils, beans and chickpeas are the most frequently consumed legumes. First level students almost never or never eat nuts. It is observed that the level of consumption of some functional foods with bioactive compounds is not optimal, this deficiency should be the main focus for future nutritional interventions. Efforts should be made to increase the adequate consumption of this type of food with bioactive compounds in this segment of the population.

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