Mung
bean contains various neuroprotective polyphenols, so it might
be a healthy food for Alzheimer’s disease (AD) prevention.
Totally, 19 major phenolic compounds were quantified in mung bean,
including 10 phenolic acids and 9 flavonoids. After summarizing their
contents and effective doses in rodent AD models, it was speculated
that vitexin, isovitexin, sinapic acid, and ferulic acid might be
the major bioactive compounds for mung bean-mediated neuroprotection.
The mechanisms involved inhibition of β-amyloidogenesis, tau
hyperphosphorylation, oxidative stress, and neuroinflammation, and
promotion of autophagy and acetylcholinesterase enzyme activity. Notably,
the neuroprotective phenolic profile in mung bean changed after germination,
with decreased vitexin and isovitexin, and increased rutin, isoquercitrin,
isorhamnetin, and caffeic acid detected. However, only studies of
individual phenolic compounds in mung bean are published at present.
Hence, further studies are needed to elucidate the neuroprotective
activities and mechanisms of extractions of mung bean seeds and sprouts,
and the synergism between different phenolic compounds.