The aim of the study was to determine and analyse the content of essential nutrients, the amino acid profile, phytochemical compounds, and antioxidant activity in the seeds of selected species and varieties of Fabaceae plants. The highest total protein content was detected in the seeds of the yellow and Andean lupines. The lupine seeds were characterised by a high (P < 0.05) level of crude fibre, NDF, and CEL. The highest proportion of EAAI (77%) was noted in the protein of chickpea, broad bean, grasspea, and pea. Among the Fabaceae plants analysed, chickpea seeds exhibited the highest (P < 0.05) levels of total phenols and polyphenols. The greatest (P < 0.05) antioxidant activity (DPPH) was noted for the lentil and yellow lupine seeds. Compared to the other legume representatives, the importance of lupine is increasing, as the chemical composition of its seeds makes the plant an important nutraceutical component.

The aim of the study was to determine the mineral composition and fatty acid profile in the seeds of selected Fabaceae species and cultivars and to assess their correlations with phytochemicals and antioxidant activity. The Andean lupine was characterised by a particularly high level of Mg and K as well as Cu, Zn, and Fe (P < 0.05). There were various correlations (P < 0.05) between the total phenols and tannins and these elements. The highest contribution of α-linolenic acid (ALA, 18:3, n-3) in total fatty acids was noted in the lentil (13.8 in 100 g⁻¹ fat), common bean (11.9 in 100 g⁻¹ fat), and pea seeds (10.4 in 100 g⁻¹ fat) (P = 0.028). In turn, the white lupine contained the highest content of ALA—0.67 g 100 g⁻¹ seeds; its lowest level was determined in the broad bean—0.03 g 100 g⁻¹ seeds. The seeds exhibited a high proportion of hypocholesterolemic fatty acids (on average 86%). The 2,2-diphenyl-1-picrylhydrazyl antiradical activity was positively correlated with UFA and PUFA (P < 0.05). This indicates great protective potential of legume seeds for prevention and treatment of diet-dependent diseases.

Neurodegenerative diseases are progressive diseases of the nervous system that lead to neuron loss or functional disorders. Neurodegenerative diseases require long-term, sometimes life-long pharmacological treatment, which increases the risk of adverse effects and a negative impact of pharmaceuticals on the patients’ general condition. One of the main problems related to the treatment of this type of condition is the limited ability to deliver drugs to the brain due to their poor solubility, low bioavailability, and the effects of the blood-brain barrier. Given the above, one of the main objectives of contemporary scientific research focuses on the prevention of neurodegenerative diseases. As disorders related to the competence of the antioxidative system are a marker in all diseases of this type, the primary prophylactics should entail the use of exogenous antioxidants, particularly ones that can be used over extended periods, regardless of the patient’s age, and that are easily available, e.g., as part of a diet or as diet supplements. The paper analyzes the significance of the oxidoreductive balance in the pathogenesis of neurodegenerative diseases. Based on information published globally in the last 10 years, an analysis is also provided with regard to the impact of exogenous antioxidants on brain functions with respect to the prevention of this type of diseases.

In the present study, were determined the basic nutrients (dry matter, crude ash, crude protein, ether extract, and energy) and mineral elements content in chosen species of raw and smoked freshwater and sea fish. The content of dry matter, and basic nutrients and Na+, K+, Ca⁺², Mg⁺², P⁺², Zn⁺², and Cu⁺² in the fish samples was determined. The dietary intake of several macro- and microconstituents per one serving (150 g fresh or smoked fish) was calculated. The fresh fish contained on average 220.2 to 283.7 g·kg⁻¹ of dry matter, 12.4 to 10.7 g·kg⁻¹ of crude ash, 176.2 to 173.5 g·kg⁻¹ of crude protein, 32.6 to 78.6 g·kg⁻¹ of ether extract, and 104.6 to 119.1 kcal (freshwater and sea fish, respectively). Thermal treatment reduces the water and fat content in fish meat. Reduction of the K, Ca, Mg, P, Zn, and Cu levels was observed most frequently. The one serving of fish covers approximately 23% and 12% of the recommended dietary amount of K, 7.5–5.0% of Ca, ~12% of Mg, 6.8 to 12.5% of Zn, and about covered 6.7% of Cu. The smoking process increased the concentration of some basic nutrients and reduced the fat and mineral content. Whitefish, trout, halibut, mackerel, and herring had the highest levels of the analyzed minerals.