New insights into chemical compositions and health‐promoting effects of black beans (Phaseolus vulgaris L.)

Abstract

Black beans (Phaseolus vulgaris L.) are most widely consumed in China, India, and America due to their unique taste and potent health benefits attributed to their higher content of phytochemicals. Researchers have extensively explored the phenolic profile and biological properties of black beans. This paper first attempt to review nutritional composition, phytochemical profile, and health‐promoting properties of black beans. Black beans are reported to exhibit potent antioxidant, antidiabetic, anticancer, anti‐cardiovascular diseases, and anti‐inflammatory properties due to the present of high level of various phytochemicals. Impacts of various processing technologies have also been extensively explored by researchers. However, the synergistic effects of black beans in combination with other food materials as final food products need to be studied in the future. This review paper will be helpful for researchers in food processing area for the development of novel black beans‐based functional food products.

Mexican Native Black Bean Anthocyanin-Rich Extracts Modulate Biological Markers Associated with Inflammation

“…In contrast, Fonseca et al [ 10 ] reported quercetin-3-D-galactoside, cyanidin-3-glucoside, gallic acid, caffeic acid, daidzin, sinapic acid, naringenin, rosmarinic acid, catechin, myricetin, and ferulic acid in raw and purified native black bean extracts. Native black bean phytochemical profile varies according to the cultivar, seed selection, and farming conditions where they were cultivated [ 50 ].…”

Optimized Synthesis and Antioxidant Activity of Anthocyanins Delphinidin-3-O-glucoside and Petunidin-3-O-glucoside

“…Commonly found in nature are the glycoside forms. Delphinidin-3- O -glucoside (Dp3G) is prevalent in wine, eggplant, black bean, and various berries, while petunidin-3- O -glucoside (Pt3G) is abundant in black bean, black goji, and purple potatoes. , The anthocyanins demonstrate various health benefits, including antioxidant, anti-inflammatory, anticancer, − and antiobesogenic properties; immunomodulatory diseases; and regulating glucolipid metabolic disease . The biological activity of anthocyanins is based on their excellent antioxidant capacity, and studies have shown that the antioxidant efficacy of Dp3G and Pt3G surpasses that of cyanidin-3- O -glucoside (C3G) .…”

Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans

“…Among legumes, the common bean (Phaseolus vulgaris) is among the planet's most widespread crops and presents remarkable variability in terms of varieties, shapes, and colors [20][21][22][23]. Borlotti beans, cannellini beans, pinto beans, navy beans, red kidney beans, and black beans are just a few examples.…”

“…Black beans are kidney-shaped, sweetflavored, and black-colored, with a small white spot. They are the legume of choice for Latin American and African countries, thanks to their high nutritive profile: they are a good source of proteins containing most essential amino acids, especially lysine, and their protein content is comparable to milk, eggs, soybeans, and meat [20]. They are also rich in polyphenols, which are mainly present in the coat of legume seeds.…”

“…They are also rich in polyphenols, which are mainly present in the coat of legume seeds. Anthocyanins, flavonols, phenolic acids, and proanthocyanidins are commonly studied phytochemicals in black beans [20]. However, the content and composition of phenolic compounds are very variable because of intrinsic factors (e.g., genotype), extrinsic factors (e.g., growing conditions, interaction between genotype and environment, and geographical origin), as well as factors related to processing (e.g., storage conditions and cooking methods).…”