Lupin seeds storage protein composition and their interactions with native flavonoids.

Protein-phenolic compound complexes can affect the digestibility of proteins and bioavailability of phenolic compounds, and thus the functional and nutritional properties of products derived from lupin seeds can be changed. Therefore, a better understanding of factors affecting the nutritional value of lupin seeds proteins and flavonoids is necessary to optimize the biological use of this plant for human nutrition. © 2019 Society of Chemical Industry.