Articles tagged with Legumes
The Legume Integrated Pest Management Pest Information Platform for Extension and Education (ipmPIPE) provides a new option for generating, summarizing, and disseminating real-time pest data. It identifies priority pathogens and insect pests for monitoring and offers management and education tools.
A recent study published in Nutrition and Cancer found that high consumption of these foods was associated with a reduced risk of colon polyps by 33-40%, confirming the results of past studies. The protective effects may be due to their cancer-fighting agents, including fiber and detoxifying compounds.
A new species of pearl-flowered legume, Psoralea margaretiflora, has been discovered in the Sneeuberg Centre of Floristic Endemism in South Africa. This discovery highlights the importance of exploring the poorly explored Great Escarpment in southern Africa.
Research found that adding straw residue to hairy vetch cover crops can reduce legume nitrogen losses, but may lower crop yields. The study revealed that straw residue reduced soil inorganic nitrogen content by an average of 7.3% compared to treatments with only legume residues.
A new study finds that adding straw residue to hairy vetch cover crops can reduce nitrogen loss into waterways. However, this method also results in reduced crop yields due to the straw's removal from the field for sale. The research suggests integrating legume cover crops with synthetic fertilizers could improve sustainability.
Scientists are working with breeders and the food industry to create high-quality pea varieties that can reduce nitrogen fertilizer use, thereby cutting carbon emissions. The goal is to increase the uptake of legume farming and improve profit margins for farmers.
Researchers at Stanford University have discovered a new biological process in legumes that enables them to fix nitrogen from the air, reducing the need for chemical fertilizers. This breakthrough has the potential to make agriculture more sustainable and aid efforts to mitigate climate change.
Researchers from the Fat Institute and University of Seville found that six wild lupin species have a protein content similar to other legumes, ranging from 23.8% to 33.6%. The study also showed high protein digestibility and a balanced amino acid composition, making them potential sources of quality proteins.
The project aims to create a Medicago HapMap, mapping the genetic variations in the legume to reveal which genome regions control symbiosis and other legume-specific traits. Legumes are a crucial source of dietary protein and environmentally-friendly fertilizer, providing millions of tons of nitrogen to plants.
Scientists have made a breakthrough in understanding how legumes interact with nitrogen-fixing bacteria, which could lead to the development of new crop plants that can fix nitrogen themselves. This discovery has the potential to reduce the environmental impact of intensive agriculture and lower energy consumption.
Symbiotic plant hemoglobins facilitate oxygen transport and energy metabolism in legume root nodules, allowing bacteria to fix atmospheric nitrogen. The proteins also maintain low-oxygen concentrations to protect the nitrogenase enzyme complex responsible for symbiotic nitrogen fixation.
The University of Minnesota is sequencing the Medicago legume genome with a $10.8 million NSF grant, led by Professor Nevin Young. The goal is to understand nitrogen fixation and health-promoting compounds in legumes.
Researchers found that mycorrhizal fungi can increase nitrogen fixation in legumes, improving soil fertility for corn production. Legumes like lablab show promise as a solution to enhance soil fertility without fertilizers.
A new study reveals that legumes, such as beans, lentils, and peas, are rich in dietary fiber and resistant starch, which can help prevent cancer. Legumes contain substantially higher percentages of both nutrients compared to cereal grains and heavily processed flours.
A new study published in the American Heart Association finds that eating legumes, such as beans and peas, at least four times a week can lower the risk of heart disease by 19%. The study examined data from over 11,000 men and women and found that frequent bean-eaters had a 9% reduced risk for all forms of cardiovascular disease.