L-Dopa in Faba Bean and other Indigenous Legumes of North East India as a Potential Bioactive Compound for Therapeutic Applications

L-Dopa is a bioactive compound with significant therapeutic potential and is prominently found in Faba beans and other indigenous legumes of North East India. This review explores the multifaceted role of L-Dopa, particularly in the context of its application in treating Parkinson’s disease. Faba beans (Vicia faba), recognized for their high L-Dopa content, offer a sustainable source of this compound, which is crucial for dopamine synthesis and alleviating Parkinson’s symptoms. The accumulation of L-Dopa in various parts of the faba bean plant, such as leaves and seeds, is influenced by environmental factors like drought and nitrogen stress, as well as processing methods, which can significantly affect its yield and stability. Recent advancements in extraction techniques have improved the efficiency and sustainability of L-Dopa isolation, making it more accessible for therapeutic use. This review also highlights the potential of faba bean byproducts, such as pod valves, which exhibit higher L-Dopa concentrations and additional therapeutic properties due to their rich polyphenolic content.