Effect of cooking on the bioaccessibility of essential elements in different varieties of beans ( Phaseolus vulgaris L.)

Oliveira, Aline Pereira de; Mateó, Bianca dos Santos Oliveira; Fioroto, Alexandre Minami; Oliveira, Pedro Vitoriano de; Naozuka, Juliana

doi:10.1016/j.jfca.2018.01.012

Cited by 26 publications

(25 citation statements)

References 27 publications

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“…In addition, most of those studies only reported data on the bioaccessibility of minerals in raw/uncooked beans. In one study, Oliveira, et al (2018) found a bioaccessible fraction of 30% and 24% for Ca in cooked kidney and black beans, respectively, values similar to those obtained in this study (29.7% and 27.6%). For Cu, they found a bioaccessible fractions of 41%, 43% and 21% in kidney, black and cowpea beans, respectively, while in the present study it was found quite different bioaccessible fractions (29%, 45% and 38%).…”

Section: Mineral Bioaccessibilitysupporting

confidence: 88%

“…Studies about the impact of cooking on the bioaccessibility and uptake of essential minerals in pulses are limited, especially for beans. The bioaccessibility of Ca, Cu, Fe, S and Zn was recently estimated in different types of beans (Oliveira, Mateó, Fioroto, Oliveira, & Naozuka, 2018) and the intestinal uptake of Ca, Fe and Zn from lentils, white beans and chickpea was estimated using Caco-2 cells (Viadel, Barberá, & Farré, 2006). However, none of these studies have simultaneously addressed the bioaccessibility and intestinal uptake of minerals under different cooking conditions.…”

Section: Introductionmentioning

confidence: 99%

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Bioaccessibility and intestinal uptake of minerals from different types of home-cooked and ready-to-eat beans

Faria

Araújo

Oliveira

et al. 2018

Journal of Functional Foods

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Limited information exists on the bioaccessibility and intestinal uptake of essential minerals from different types of beans cooked through different cooking methods. This study aimed to estimate the in vitro bioaccessibility and intestinal uptake of the essential minerals K, Ca, Mg, Fe, Zn, Mn, Cu and Mo from four different types of beans (kidney, black, white and cowpea) cooked under different conditions (home-cooked and industrially processed canned product). Results showed that the bioaccessibility and uptake of most essential minerals is higher in canned beans. Mn was the mineral that presented the highest bioaccessibility (43-63%), and Mo had the lowest (3-36%). The highest uptake was observed for Mg (59.9%), while the lowest was found for Fe (10.5%). Regarding the type of beans, white beans presented the highest bioaccessibility and uptake for all the analyzed essential minerals and thus its consumption is preferable from a nutritional point of view.

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Section: Mineral Bioaccessibilitysupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Bioaccessibility and intestinal uptake of minerals from different types of home-cooked and ready-to-eat beans

Faria

Araújo

Oliveira

et al. 2018

Journal of Functional Foods

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“…After this period, the soaking water was discarded and the soaked beans were boiled at a sample:water ratio of 1:10 (w/v) as described by de Oliveira et al . (). Boiling times, shown in Fig.…”

Section: Methodsmentioning

confidence: 99%

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Lafarga

Villaró

Bobo

et al. 2019

Int J of Food Sci Tech

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The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant capacity. Cooked faba beans showed the highest TPC, followed by soybeans and lentils or peas. TPC ranged from 10.4 AE 0.2 to 52.9 AE 0.3 mg/100 g and was positively correlated with antioxidant activity. Cooking resulted in increased TPC and antioxidant activity of the methanolic extracts, caused by cell disruption and improved extraction of polyphenols. Although polyphenols were lost in the cooking water, boiled legumes had more polyphenols than those resulting cooking broths. In vitro gastrointestinal digestion resulted in increased TPC and antioxidant capacity of the extracts. Soybeans showed the highest amount of bioaccessible polyphenols. The release of phenolics from cooked legumes was mainly achieved during the intestinal phase. Literature data may underestimate the TPC and antioxidant capacity of pulses.Bioaccessibility of phenols in cooked pulses T. Lafarga et al. 1817Samples A-H are shown in Fig. 1. Values represent the mean of three independent experiments AE SD. Different capital letters indicate significant differences between dry, soaked, and cooked samples. Different lower case letters indicate significant differences between samples. The criterion for statistical significance was P < 0.05.

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“…Protein digestibility and absorption is affected by the presence of active enzyme inhibitors in pulses. However, heat enables proteins to be denatured and hydrolyzed so that soaking and cooking beans increases protein and starch digestibility, thereby improving bioavailability and nutritional quality [ 31 , 43 , 44 ]. For instance, trypsin inhibitors in beans may be reduced by up to 90% by boiling [ 17 ].…”

Section: Plant-based Dietary Patternsmentioning

confidence: 99%

Health Benefits of Plant-Based Nutrition: Focus on Beans in Cardiometabolic Diseases

2021

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Cardiovascular disease (CVD) is the leading cause of death worldwide, claiming over 650,000 American lives annually. Typically not a singular disease, CVD often coexists with dyslipidemia, hypertension, type-2 diabetes (T2D), chronic system-wide inflammation, and obesity. Obesity, an independent risk factor for both CVD and T2D, further worsens the problem, with over 42% of adults and 18.5% of youth in the U.S. categorized as such. Dietary behavior is a most important modifiable risk factor for controlling the onset and progression of obesity and related disease conditions. Plant-based eating patterns that include beans and legumes support health and disease mitigation through nutritional profile and bioactive compounds including phytochemical. This review focuses on the characteristics of beans and ability to improve obesity-related diseases and associated factors including excess body weight, gut microbiome environment, and low-grade inflammation. Additionally, there are growing data that link obesity to compromised immune response and elevated risk for complications from immune-related diseases. Body weight management and nutritional status may improve immune function and possibly prevent disease severity. Inclusion of beans as part of a plant-based dietary strategy imparts cardiovascular, metabolic, and colon protective effects; improves obesity, low-grade inflammation, and may play a role in immune-related disease risk management.

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Effect of cooking on the bioaccessibility of essential elements in different varieties of beans ( Phaseolus vulgaris L.)

Cited by 26 publications

References 27 publications

Bioaccessibility and intestinal uptake of minerals from different types of home-cooked and ready-to-eat beans

Bioaccessibility and intestinal uptake of minerals from different types of home-cooked and ready-to-eat beans

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Health Benefits of Plant-Based Nutrition: Focus on Beans in Cardiometabolic Diseases

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