Delinikolova, Eleonora and Jankuloska, Vezirka (2026) Hummus as a functional food: nutritional characteristic, antioxidant potential and health benefits. Book of proceedings of the 1st International Scientific Conference - Food Science, Nutrition, Innovative Technologies and Sustainability. pp. 46-53.
Full text not available from this repository.Abstract
Hummus, a traditional spread, represents a nutritionally and functionally rich food product
that has gained significant importance in recent years within modern healthy eating patterns.
Hummus is a source of plant-based proteins, dietary fibers, healthy fats and bioactive
compounds with potential health benefits. This paper aims to provide a comprehensive
review of the existing scientific literature related to hummus, with a particular focus on its
antioxidant potential and analytical methods, nutritional characteristics, and, based on
scientific evidence, to assess the health benefits of hummus. The scientific literature
indicates that hummus is a valuable example of functional food with proven nutritional and
antioxidant properties, making it a recommended part of a balanced and preventive diet.
Future research should focus on clinical trials and the development of new formulations with
enhanced biological effects.
Keywords: hummus, antioxidant activity, chickpeas, functional food
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 13 May 2026 09:28 |
| Last Modified: | 13 May 2026 09:28 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11548 |
Actions (login required)
 |
View Item |