Speech Communication

Contains table of contents for Part IV, table of contents for Section 1, and an introduction and reports on six research projects.C.J. Lebel FellowshipDennis Klatt Memorial FundDigital Equipment CorporationNational Institutes of Health Grant T32 DC00005National Institutes of Health Grant R01 DC00075National Institutes of Health Grant F32 DC00015National Institutes of Health Grant S15 NS28048National Institutes of Health Grant R01 NS21183National Institutes of Health Grant P01 NS23734National Institutes of Health Grant T32 NS 07040National Science Foundation Grant IRI 88-056801

Speech Communication

Contains table of contents for Part IV, table of contents for Section 1, an introduction and reports on nine research projects and a list of publications.C.J. Lebel FellowshipDennis Klatt Memorial FundDigital Equipment CorporationNational Institutes of Health Grant T32 DC00005National Institutes of Health Grant 5-R01 DC00075National Institutes of Health Grant F32 DC00015National Institutes of Health Grant S15 NS28048National Institutes of Health Grant R01 NS21183National Institutes of Health Grant P01 NS23734National Institutes of Health Grant 1-R01 DC00776National Science Foundation Grant IRI 88-05680National Science Foundation Grant IRI 89-1056

Cowpea: an overview on its nutritional facts and health benefits

Cowpea (Vigna unguiculata) is a legume consumed as a high‐quality plant protein source in many parts of the world. High protein and carbohydrate contents with relatively low fat content and complementary amino acid pattern to that of cereal grains make cowpea an important nutritional food in the human diet. Cowpea has gained more attention recently from consumers and researchers worldwide due to its exerted health beneficial properties including anti‐diabetic, anti‐cancer, anti‐hyperlipidemic, anti‐inflammatory and anti‐hypertensive properties. Among the mechanisms that have been proposed in the prevention of chronic diseases, the most proven are attributed to the presence of compounds such as soluble and insoluble dietary fiber, phytochemicals and proteins and peptides in cowpea. However, studies on the anticancer and anti‐inflammatory properties of cowpea have produced conflicting results. Some studies support a protective effect of cowpea on the progression of cancer and inflammation, while other studies demonstrate no effect. Since there are only a few studies carried on this regard, further studies in this area are suggested. In addition, despite the so far reported favorable effects of cowpea on diabetes, hyperlipidemia and hypertension, a long‐term epidemiological study investigating the association between cowpea consumption and diabetes, cardiovascular disease and cancer is also recommended