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The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or
advertising. Our mission is to help you eat and cook the healthiest way for optimal health.
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

Foods & Spices




Nuts & Seeds

Beans & Legumes

Poultry & Meats

Eggs & Dairy


Herbs & Spices

Garbanzo beans (chickpeas) references

  • Aguilera Y, Esteban RM, Benítez V et al. Starch, functional properties, and microstructural characteristics in chickpea and lentil as affected by thermal processing. J Agric Food Chem. 2009 Nov 25;57(22):10682-8. 2009.
  • Hemalatha S, Platel K and Srinivasan K. Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains. European Journal of Clinical Nutrition. London: Mar 2007. Vol. 61, Iss. 3; p. 342-348. 2007.
  • Hernandez-Salazar M, Osorio-Diaz P, Loarca-Pina G et al. In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). J Sci Food Agric. 2010 Jul;90(9):1417-22. 2010.
  • Huma N, Anjum M, Sehar S et al. Effect of soaking and cooking on nutritional quality and safety of legumes. Nutrition and Food Science. Bradford: 2008. Vol. 38, Iss. 6; p. 570-577. 2008.
  • Mallillin AC, Trinidad TP, Raterta R et al. Dietary fibre and fermentability characteristics of root crops and legumes. The British Journal of Nutrition. Cambridge: Sep 2008. Vol. 100, Iss. 3; p. 485-488. 2008.
  • Mittal G, Vadhera S, Brar AP et al. Protective role of chickpea seed coat fibre on N-nitrosodiethylamine-induced toxicity in hypercholesterolemic rats. Exp Toxicol Pathol. 2009 Jul;61(4):363-70. Epub 2008 Nov 25. PubMed PMID: 19036568. 2009.
  • Murty CM, Pittaway JK and Ball MJ. Chickpea supplementation in an Australian diet affects food choice, satiety and bowel health. Appetite. 2010 Apr;54(2):282-8. Epub 2009 Nov 27. 2010.
  • Pittaway JK, Ahuja KDK, Cehun M et al. Dietary Supplementation with Chickpeas for at Least 5 Weeks Results in Small but Significant Reductions in Serum Total and Low-Density Lipoprotein Cholesterols in Adult Women and Men. Annals of Nutrition & Metabolism. Basel: Feb 2007. Vol. 50, Iss. 6; p. 512-518. 2007.
  • Pittaway JK, Ahuja KDK, Robertson IK et al. Effects of a Controlled Diet Supplemented with Chickpeas on Serum Lipids, Glucose Tolerance, Satiety and Bowel Function. J. Am. Coll. Nutr., Aug 2007; 26: 334 - 340. . 2007.
  • Pittaway JK, Robertson IK and Ball MJ. Chickpeas may influence fatty acid and fiber intake in an ad libitum diet, leading to small improvements in serum lipid profile and glycemic control. J Am Diet Assoc. 2008 Jun;108(6):1009-13. 2008.
  • Ribeiro JMC and Melo IM. Composition and nutritive value of chickpea. Options Méditerranéennes - Série Séminaires - n.O 9 - 1990: 107-111. CIHEAM - International Centre for Advanced Mediterranean Agronomic Studies, Paris, France. 1990.
  • Segev A, Badani H, Kapulnik Y et al. Determination of polyphenols, flavonoids, and antioxidant capacity in colored chickpea (Cicer arietinum L.). J Food Sci. 2010 Mar;75(2):S115-9. 2010.
  • Sreerama YN, Neelam DA, Sashikala VB et al. Distribution of nutrients and antinutrients in milled fractions of chickpea and horse gram: seed coat phenolics and their distinct modes of enzyme inhibition. J Agric Food Chem. 2010 Apr 14;58(7):4322-30. 2010.
  • Sreerama YN, Sashikala VB and Pratape VM. Variability in the distribution of phenolic compounds in milled fractions of chickpea and horse gram: evaluation of their antioxidant properties. J Agric Food Chem. 2010 Jul 28;58(14):8322-30. 2010.
  • Tavano OL, da Silva SI Jr, Demonte A et al. Nutritional responses of rats to diets based on chickpea ( Cicer arietinum L.) seed meal or its protein fractions. J Agric Food Chem. 2008 Nov 26;56(22):11006-10. PubMed PMID: 18942847. 2008.
  • U.S. Department of Health and Human Services, U.S. Department of Agriculture. Dietary Guidelines for Americans. 2005.(Website:http://www.healthierus.gov/dietaryguidelines/). 2005.
  • Yang Y, Zhou L, Gu Y et al. Dietary chickpeas reverse visceral adiposity, dyslipidaemia and insulin resistance in rats induced by a chronic high-fat diet. Br J Nutr. 2007 Oct;98(4):720-6. Epub 2007 Aug 1. 2007.
  • Zia-Ul-Haq M, Iqbal S, Ahmad S et al. Antioxidant potential of desi chickpea varieties commonly consumed in Pakistan. Journal of Food Lipids, Volume 15, Issue 3, pages 326-342, August 2008. 2008.

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