Phytochemical constituents, nutritional value, and biological activities of Lupinus albus : a review

Lupinus albus (white lupin) has gained increasing attention as a nutritionally valuable legume and a rich source of bioactive compounds with potential health benefits. This review highlights its nutritional composition, phytochemical constituents and associated biological profile. White lupin seeds have rich nutrient profile, though influenced by environmental and agronomic conditions and are characterised by high proteins, dietary fibre, low fat content, and a substantial proportion of non-starch carbohydrates, along with a favourable fatty acid profile featuring a beneficial omega-6 to omega-3 acid ratio. These attributes support its use as a healthier alternative to refined, nutrient-poor flours in baked products such as bread, cakes, and cookies. Phytochemically, L. albus contains phenolics, flavonoids, phytosterols, tocopherols (mainly α, γ and δ-tocopherols), alkaloids, bioactive peptides, and storage proteins. These compounds have been linked to range of biological activities notably antioxidant, antidiabetic, anti-inflammatory, antimicrobial, hypocholesterolemic, and anticancer effects, thereby emphasising the potential of white lupin as a functional food with considerable health-promoting potential.