Protective effect of polyphenol-containing azuki bean (Vigna angularis) seed coats on the renal cortex in streptozotocin-induced diabetic rats

Sato, Shin; Yamate, Jyoji; Hori, Yuuka; Hatai, Asako; Nozawa, Megumi; Sagai, Masaru

doi:10.1016/j.jnutbio.2005.02.003

Cited by 43 publications

(28 citation statements)

References 35 publications

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“…An adzuki bean extract suppressed obesity [7], reduced blood pressure [8], reduced the serum cholesterol level [9], suppressed hyperglycemia [10], and reduced the numbers of in ltrating macrophages and attenuated glomerular expansion in mouse and rat models of streptozoicin-induced diabetic nephropathy [11]. Flavonoids in the adzuki bean may mediate such bene cial e ects [8,9,11].…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Woo

Kim

Lee

et al. 2018

Journal of Food Quality

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is study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and highpressure rice cookers, with and without the addition of alcohol (15%, v/v). e water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. e peak, trough, nal, and setback viscosities decreased, but the breakdown viscosity increased. e total polyphenol and avonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. e avonoid contents were 10.33 and 8.90 times higher than plain rice. e predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. e DPPH-and ABTSradical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in di erent ways; these data will aid manufacturers.

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Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Woo

Kim

Lee

et al. 2018

Journal of Food Quality

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“…50% starch and 25% protein are among the 12 most important legume products grown worldwide. [9][10][11][12] Additionally, the germination has been identified as an effective technology that improves the quality and nutritional value of grain legumes. 13 Some studies have clearly shown that it is possible to enrich sprouts with essential elements to combat nutritional deficiencies.…”

Section: Introductionmentioning

confidence: 99%

Effects of Iron Enrichment of Adzuki Bean (Vigna angularis) Sprouts on Elemental Translocation, Concentrations of Proteins, Distribution of Fe-Metalloproteins, and Fe Bioaccessibility

Oliveira¹,

Naozuka²

2017

J. Braz. Chem. Soc.

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“…The identification was confirmed by retention time and spectral data correlation with an authentic standard. Much of the published information on azuki bean polyphenols reported mainly findings on the presence of proanthocyanidins in the seed coat [34,35]. However, to the best of our knowledge, this is the first report highlighting the occurrence of vitexin in V. angularis seeds.…”

Section: Identification Of Functional Compounds In Selected Accessionsmentioning

confidence: 76%

Composition and content of seed flavonoids in forage and grain legume crops

Prati

Baravelli

Fabbri

et al. 2007

J of Separation Science

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Flavonoid content and composition in 124 accessions of forage and grain legumes was assessed by means of HPLC-DAD and HPLC-ESI-MS analyses of seed extracts. Excluding soybean, only 7 out of 77 grain legume accessions exhibited a total flavonoid content higher than 0.1 mg/g fresh seed weight (mean content 0.33 +/- 0.31 mg/ g fresh seed weight); while in 38 out of 47 forage legume, the mean flavonoid content was 1.49 +/- 0.89 mg/g fresh seed weight. On the basis of their higher seed flavonoid content and agronomic relevance, two grain and five forage legume accessions were selected for further HPLC-ESI-MS analyses aimed to identify bioactive compounds. Chemical analysis of the selected accessions permitted the identification of several flavonoids with pharmaceutical properties such as vitexin in Vigna angularis and Trigonella foenum-graecum, quercetin in all Trifolium spp and Medicago sativa, taxifolin in Trifolium pratense and Trifolium alexandrinum, myricetin in Trifolium repens, kaempferol in Phaseolus vulgaris and T. repens and luteolin in M. sativa and T. alexandrinum. Since much of literature information is regarding flavonoid content and composition of the green part of legume species, the obtained results contributed to fill the gap in knowledge about flavonoid content at the seed level.

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Protective effect of polyphenol-containing azuki bean (Vigna angularis) seed coats on the renal cortex in streptozotocin-induced diabetic rats

Cited by 43 publications

References 35 publications

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Effects of Iron Enrichment of Adzuki Bean (Vigna angularis) Sprouts on Elemental Translocation, Concentrations of Proteins, Distribution of Fe-Metalloproteins, and Fe Bioaccessibility

Composition and content of seed flavonoids in forage and grain legume crops

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