Alfalfa is a plant with long history of use around the world as a
livestock feed. Middle-Eastern cultures have long used alfalfa as fodder for
horses claiming increased speed and strength of the animals and leading to
the name ?Al-fal-fa? meaning ?father of all foods.? The fiber-rich alfalfa
plant, like beans and peas, is a member of the legume family and can be
found in modern dietary supplements as an ingredient targeted to lowering
cholesterol, increasing energy levels and ?detoxifying? the blood.
Claims
Reduces cholesterol and blood sugar levels
Promotes general liver health and ?detoxifies? the body
Relieves pain and stiffness of arthritis/bursitis
Alleviates postmenopausal side effects (hot flashes)
Increases energy levels and reduces fatigue
Theory
Like other members of the legume family,
alfalfa is a fairly good source protein (up to 50%), B-complex vitamins and
several minerals (calcium, magnesium, phosphorous, iron, and potassium). Due
to its generally high nutritive value, alfalfa could possibly help to
prevent fatigue associated with vitamin/mineral deficiency or protein energy
malnutrition in disadvantaged parts of the world. In addition, alfalfa also
contains saponins which, like those found in various ginseng roots, may have
adaptogenic or stimulatory actions on the cardiovascular and nervous
systems.
Alfalfa is also promoted as a ?detoxifier? for the liver and
bloodstream, possibly due to its alkalizing nature. Finally, the isoflavone/phytoestrogens
content of alfalfa may explain claims of anti-cancer activity and benefits
in relieving menopausal symptoms.
Scientific Support
Scientific or clinical evidence in support
for the claimed benefits of alfalfa is either scanty or totally lacking. For
example, we know that coumestrol, a phytoestrogen found in alfalfa, can
inhibit the activity of human pancreatic cancer cells (in a test-tube), but
we have no evidence, from either clinical or epidemiological studies, of an
anti-cancer benefit of alfalfa from the diet. Regarding the proposed
cardiovascular benefits of alfalfa in lowering cholesterol levels,
laboratory evidence (animal and test-tube studies) shows that saponins and
other compounds in alfalfa are capable of binding to cholesterol and bile
salts. In the GI tract, cholesterol and bile salt-binding may prevent or
slow dietary absorption of cholesterol and therefore, help lower cholesterol
levels in the blood. In one small study, 15 patients with elevated
cholesterol levels were given alfalfa (40 grams, 3 times per day for 8
weeks). Results showed an average 17-18% reduction in total and LDL
cholesterol levels, with some patients exhibiting decreases in the range of
26-30%. The authors of the study concluded that alfalfa can be helpful in
normalizing serum cholesterol concentrations ? though the convenience of
adding 120 GRAMS of alfalfa (almost 4 ounces) to a supplement regimen is
debatable.
Alfalfa
Barley
Wheat
Energy
Kj/100g
1500
1500
1450
Protein
g/100g
32
27
24
Fat
g/100g
3.2
4.4
4.5
Total
Dietary Fibre
g/100g
39
34
41
Moisture
g/100g
5
5
5
Carbohydrates
g/100g
50
54
52
Total
Sugars
g/100g
5
5
7
Chlorophyll
g/Kg
5.5
6.0
6.0
Carotenes
mg/Kg
300
350
320
Vitamins
Alfalfa
Barley
Wheat
Vitamin
A (Retinol)
mg/g
<0.1
1.5
<0.1
Vitamin
B12
mg/g
0.1
0.5
0.2
Vitamin
C
mg/g
<0.1
<0.1
<0.1
Vitamin
E
mg/g
2.4
5.3
4.1
Vitamin
K
mg/g
0.03
0.02
0.02
Thiamin
- B1
mg/g
<0.1
<0.1
<0.1
Riboflavin - B2
mg/g
<0.1
<0.1
<0.1
Pyridoxine - B6
mg/g
<0.1
<0.1
<0.1
Niacin
mg/g
1.5
<0.1
<0.1
Pantothenic Acid (B5)
mg/g
<0.1
<0.1
<0.1
Biotin
mg/g
<0.1
<0.1
<0.1
Folic
Acid
mg/g
<0.1
<0.1
<0.1
Minerals
Alfalfa
Barley
Wheat
Calcium
mg/kg
13000
5300
3500
Cobalt
mg/kg
0.19
<0.1
0.13
Copper
mg/kg
6
6.6
6.8
Iron
mg/kg
82
180
370
Iodine
ug/100g
15
20
55
Magnesium
mg/kg
3000
2100
1300
Mamganese
mg/kg
26
30
74
Phosphorus
mg/kg
2300
4300
3200
Potassium
mg/kg
25000
42000
31000
Selenium
mg/kg
<0.1
0.23
0.39
Sodium
mg/kg
610
2400
210
Sulphur
mg/kg
4100
3400
4000
Zinc
mg/kg
21
26
21
Amino
Acids
Alfalfa
Barley
Wheat
Alanine
g/100g
26
3.9
3.6
Arginine
g/100g
0.6
0.8
0.8
Aspartic Acid
g/100g
2.6
2.5
2.6
Cystine
g/100g
0.3
0.3
0.3
Glutamic Acid
g/100g
2.2
2.9
3.5
Glycine
g/100g
1
1.3
1.4
Histidine
g/100g
0.6
0.6
0.6
Isoleucine
g/100g
1
1.2
1.2
Leucine
g/100g
1.7
2.1
2.2
Lysine
g/100g
1.3
1.5
1.5
Methionine
g/100g
0.3
0.5
0.6
Phenylalanine
g/100g
1.2
1.4
1.5
Proline
g/100g
1.4
1.6
1.7
Serine
g/100g
1
1.1
1.2
Threonine
g/100g
1.1
1.3
1.3
Tryptophan
g/100g
0.4
0.7
0.5
Tyrosine
g/100g
0.8
1
1
Valine
g/100g
1.3
1.6
1.6
Role
of rhizobial biosynthetic pathways of amino acids, nucleotide
bases and vitamins in symbiosis.
Randhawa GS, Hassani R.
Department of Biosciences & Biotechnology, Indian Institute
of Technology, Roorkee 247 667, India. sharnfbs@iitr.ernet.in
Rhizobia require the availability of 20 amino acids for the
establishment of effective symbiosis with legumes. Some of these
amino acids are synthesized by rhizobium, whereas the remaining
are supplied by the host plant. The supply from plant appears
to be plant-type specific. Alfalfa provides arginine, cysteine,
isoleucine, valine and tryptophan, and cowpea and soybean provide
histidine. The production of ornithine and anthranilic acid,
the intermediates in the biosynthetic pathways of arginine and
tryptophan, respectively, seems to be essential for effective
symbiosis of Sinorhizobium meliloti with alfalfa. The expression
of ilvC gene of S. meliloti is required for induction of nodules
on the roots of alfalfa plants. An undiminished metabolic flow
through the rhizobial pathways for the synthesis of purines
and pyrimidines and the synthesis of biotin, nicotinic acid,
riboflavin and thiamine by rhizobium appear to be requirements
for normal symbiosis. To the best of our knowledge, this is
the first review article on the role of rhizobial biosynthetic
pathways of amino acids, nucleotide bases and vitamins in rhizobium-legume
symbiosis. The scientific developments of about 35 years in
this field have been reviewed.
Friendly
Role
of rhizobial biosynthetic pathways of amino acids, nucleotide
bases and vitamins in symbiosis.