Nutraceutical and Health Properties of Common Beans (<i>Phaseolus vulgaris</i>)

Kadouh, Hoda C.; Zhou, Kequan

doi:10.1002/9781118229415.ch13

Cited by 6 publications

(4 citation statements)

References 66 publications

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“…They play a significant role in human nutrition, being an important source of plant proteins, minerals, and certain vitamins and exhibit, for this reason, high nutritional value. In last years, bioactive effects, associated with the fibres, polyphenols, and other beans components related to human health have gained attention [1, 2]. Beans contain substantial amount of phenolic acids and flavonoids; some cultivars (red, black, and blue-violet coloured beans) show also anthocyanins, such as delphinidin and cyanidin, that overall attribute them a very strong antioxidant and antiradical activities [3].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking

Ombra

d’Acierno

Nazzaro

et al. 2016

Oxidative Medicine and Cellular Longevity

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Beans are important dietary components with versatile health benefits. We analysed the extracts of twelve ecotypes of Phaseolus vulgaris in order to determine their phenolic profiles, antioxidant activity, and the in vitro antiproliferative activity. Ultra-performance liquid chromatography with diode array detector (UPLC-DAD) admitted us to detect and quantify some known polyphenols, such as gallic acid, chlorogenic acid, epicatechin, myricetin, formononetin, caffeic acid, and kaempferol. The antioxidant activity (AA) ranged from 1.568 ± 0.041 to 66.572 ± 3.197 mg necessary to inhibit the activity of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical by 50% (EC50). The extracts, except those obtained from the nonpigmented samples, were capable of inhibiting the proliferation of the human epithelial colorectal adenocarcinoma (Caco-2) cells, human breast cancer cells MCF-7, and A549 NSCLC cell line. Cultivars differed in composition and concentration of polyphenols including anthocyanins; cooking affected the antioxidant activity only marginally. Qualitative and quantitative differences in phenolic composition between the groups of beans influenced the biological activities; on the other hand, we did not find significant differences on the biological activities within the same variety, before and after cooking.

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Section: Introductionmentioning

confidence: 99%

Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking

Ombra

d’Acierno

Nazzaro

et al. 2016

Oxidative Medicine and Cellular Longevity

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“…The concept of using foods like common beans not only as a source of nutrients but also as functional foods or nutraceuticals with specific health benefits is a growing trend [123]. Researchers may explore the bioactive compounds in beans that have a direct impact on collagen and overall health.…”

Section: Discussionmentioning

confidence: 99%

Common Beans as a Source of Amino Acids and Cofactors for Collagen Biosynthesis

Añazco,

Ojeda,

Guerrero-Wyss

2023

Nutrients

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Common beans (Phaseolus vulgaris L.) are widely consumed in diets all over the world and have a significant impact on human health. Proteins, vitamins, minerals, phytochemicals, and other micro- and macronutrients are abundant in these legumes. On the other hand, collagens, the most important constituent of extracellular matrices, account for approximately 25–30 percent of the overall total protein composition within the human body. Hence, the presence of amino acids and other dietary components, including glycine, proline, and lysine, which are constituents of the primary structure of the protein, is required for collagen formation. In this particular context, protein quality is associated with the availability of macronutrients such as the essential amino acid lysine, which can be acquired from meals containing beans. Lysine plays a critical role in the process of post-translational modifications facilitated with enzymes lysyl hydroxylase and lysyl oxidase, which are directly involved in the synthesis and maturation of collagens. Furthermore, collagen biogenesis is influenced by the cellular redox state, which includes important minerals and bioactive chemicals such as iron, copper, and certain quinone cofactors. This study provides a novel perspective on the significant macro- and micronutrients present in Phaseolus vulgaris L., as well as explores the potential application of amino acids and cofactors derived from this legume in the production of collagens and bioavailability. The utilization of macro- and micronutrients obtained from Phaseolus vulgaris L. as a protein source, minerals, and natural bioactive compounds could optimize the capacity to promote the development and durability of collagen macromolecules within the human body.

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“…The phenolic content of kidney beans (P. vulgaris) has been extensively studied around the world, for cultivars originating from Africa [36], America [43], Asia [44], and Europe [45]. Elements of variance between these reports highlight one of the biggest problems concerning the research results that exploit different methodologies for the same subject.…”

Section: Polyphenolic Compositionmentioning

confidence: 99%

Εleven Greek Legume Beans: Assessment of Genotypic Effect on Their Phytochemical Content and Antioxidant Properties

Myrtsi,

Vlachostergios,

Petsoulas

et al. 2024

Antioxidants

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Legumes, one of the first crops of humanity, inherently constitute a staple nutritional source for mankind, attracting significant research attention that has been afforded to the development of numerous cultivars. The study herein concerns the exploitation of the nutritional and bio-functional content of beans harvested from eleven Greek cultivars belonging to five different species, namely Cicer arietinum L., Pisum sativum L., Vicia faba L., Lens culinaris L., and Phaseolus vulgaris L. The final goal is to define their varietal identity and correlate their phytochemical content with their potential utilization as functional foods and/or feed of high nutritional value. In this respect, their extracts were screened against the presence of 27 fatty acids and 19 phenolic compounds, revealing the presence of 22 and 15 molecules, respectively. Specifically, numerous fatty acids were detected in significant amounts in all but C. arietinum extract, while significant polyphenolic content was confirmed only in P. vulgaris. Among individual compounds, linoleic acid was the major fatty acid detected in amounts averaging more than 150 mg/g, followed by oleic acid, which was present as a major compound in all extracts. Among the nine polyphenols detected in P. vulgaris, the molecules of genistein (3.88 mg/g) and coumestrol (0.82 mg/g) were the most abundant. Their antioxidant properties were evaluated through DPPH and FRAP assays, which were highlighted as most potent in both tests of the V. faba extract, while C. arietinum was determined as totally inactive, indicating a potential correlation between the phenolic content of the plant species and antioxidant activity. These results are indicative of the significant advances achieved for the cultivars investigated and reveal their important role as nutritional crops for human and animal consumption.

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Nutraceutical and Health Properties of Common Beans (Phaseolus vulgaris)

Cited by 6 publications

References 66 publications

Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking

Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking

Common Beans as a Source of Amino Acids and Cofactors for Collagen Biosynthesis

Εleven Greek Legume Beans: Assessment of Genotypic Effect on Their Phytochemical Content and Antioxidant Properties

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