Chickpeas are a very important legume crop and have abundant protein, carbohydrate, lipid, fiber, isoflavone, and mineral contents. The chemical compositions of the four chickpea species (Muying‐1, Keying‐1, Desi‐1, Desi‐2) from Xinjiang, China, were analyzed, and 46 different flavonoids in Muying‐1 were detected. The moisture content ranged from 7.64 ± 0.01 to 7.89 ± 0.02 g/100 g, the content of starch in the kabuli chickpeas was greater than that in the desi chickpeas, the total ash content ranged from 2.59 ± 0.05 to 2.69 ± 0.03 g/100 g and the vitamin B₁ content of the chickpeas ranged from 0.31 to 0.36 mg/100 g. The lipid content ranged from 6.35 to 9.35 g/100 g and the major fatty acids of chickpeas were linoleic, oleic, and palmitic acids. Both kabuli and desi chickpeas have a high content of unsaturated fatty acids (USFAs), Muying‐1 and Desi‐1 contained the highest level of linoleic acid, and Keying‐1 had the highest oleic acid content. The protein level ranged from 19.79 ± 2.89 to 23.38 ± 0.30 g/100 g, and the main amino acids were aspartic acid, glutamic acid, and arginine acid. The four chickpea species had significant amounts of essential amino acids (EAAs). Forty‐six varieties of flavonoids in Muying‐1 were determined by ultra high‐performance liquid chromatography coupled with triple quadrupole mass spectrometry (UPLC‐QqQ‐MS) analysis, and there were higher levels of conjugate flavonoids (55.95%) than free flavonoids (44.05%). Isoflavones were the most abundant flavonoids in Muying‐1, and among the isoflavones, daidzin had the highest content, followed by biochanin A and genistin. Muying‐1 was rich in daidzin, biochanin A, genistin, troxerutin, isorhamnetin, astilbin, L‐epicatechin, astragalin, acacetin, hyperoside, and myricitrin. Information provided in the study will be helpful to further understand the chemical composition of chickpeas and be beneficial to the development of chickpeas.

Chickpea (Cicer arietinum L.) is a significant dietary source of flavonoids and the hypoglycemic activity were investigated in this study. Firstly, total twenty nine chickpea flavonoids were identified by UPLC-MS/MS with ononin, cyanidin-3-O-glucoside, astragalin, cynaroside, kaempferol-3-O-rutinoside, biochanin A, and daidzin being the most abundant among them. Our results demonstrated that chickpea flavonoids regulated glucose metabolism and lipid metabolism, and reduced oxidative stress in insulin resistance HepG2 cells. Furthermore, insulin resistance was ameliorated by chickpea flavonoids through the activation of insulin receptor substrate1 (IRS1), phosphoinositide 3-kinase (PI3K), and phosphorylated protein kinase B (Akt) in HepG2 cells. More importantly, key differential metabolites include L-tryptophan, L-tyrosine, l-glutamine and linoleic acid were reserved by chickpea flavonoids and correlated with glucolipid metabolism and oxidative stress in IR-HepG2 cells. In conclusion, these results indicated that chickpea flavonoids might act as potential natural products regulating insulin resistance in HepG2 cells.

Raisins are an important source of polyphenolic compounds in plant foods, and polyphenols are associated with antioxidant and anti-aging activity. In this work, 628 polyphenols in raisin extracts were characterized using UPLC-MS/MS, mainly including tricetin 3′-glucuronide, diisobutyl phthalate, butyl isobutyl phthalate, isoquercitrin and 6-hydroxykaempferol-7-O-glucoside. The oxidative stress in H₂O₂-induced HepG2 cells and D-gal-induced aging mice was alleviated by raisin polyphenols (RPs) via increases in the cellular levels of superoxide dismutase (SOD), catalase (CAT) and glutathione (GSH), along with decreases in malonaldehyde (MDA), reactive oxygen species (ROS) and advanced glycosylation end-products (AGEs) levels. In addition, it was observed that RPs enhanced Sirt1 and Sirt3 expression, initiating the Keap1-Nrf2 signaling pathway, by upregulating the levels of nuclear Nrf2, facilitating the expressions of the antioxidant proteins NQO1 and HO-1, and downregulating Keap1 and cytoplasmic Nrf2 protein levels in H₂O₂-induced HepG2 cells and D-gal-induced aging mice. In summary, RP exerted antioxidant and anti-aging effects via regulating the Sirt1–Nrf2 signaling pathway in vitro and in vivo.

CCFE prevented diabetes and its complications via suppressing the up-regulation of the polyol pathway and poly ADP ribose polymerase to alleviate NAD ⁺ /NADH redox imbalance, complex I dysfunction and oxidative stress.

Lipids play an important role in flavor formation in meat products. To determine the contribution of lipids to flavor formation during air-dried camel jerky processing, lipid changes were analyzed by UHPLC-Q-Exactive Orbitrap MS/MS in this study, and volatile compounds were identified by HS-SPME-GC-ToF-MS. Results showed that 606 lipid molecules belonging to 30 subclasses were identified and 206 differential lipid molecules were screened out (VIP > 1, P < 0.05); Cer/NS (d18:1/20:0), LPE (18:1), FA (18:0), GlcADG (12:0/24:1), and PE (18:2e/22:5) were identified as potential lipid biomarkers. A total of 96 volatile compounds were also identified, and 16 of these were identified as key aroma compounds in air-dried camel jerky. Meanwhile, 11 differential lipids significantly, negatively correlated with 7 key aroma compounds (P < 0.05) during processing, indicating that the precursors produced by the degradation of lipid molecules were important sources of volatile flavor substances in air-dried camel jerky.