Abstract
Phenolic acids have been identified in a variety of legumes including lima bean, broad bean, common bean, pea, jack bean, goa bean, adzuki bean, hyacinth bean, chicking vetch, garbanzo bean, dral, cow bean, rice bean, mung bean and soybean. The present study was carried out with the following aims: (1) to identify and quantify the individual phenolic acid and determine the total phenolic content (TPC); (2) to assess their antioxidant activity, inhibition activities of α-glucosidase, tyrosinase, and formation of advanced glycation endproducts; and (3) to investigate correlations among the phytochemicals and biological activity. Common bean possesses the highest antioxidant activity and advanced glycation endproducts formation inhibition activity. Adzuki bean has the highest α-glucosidase inhibition activity, and mung bean has the highest tyrosinase inhibition activity. There are significant differences in phytochemical content and functional activities among the bean species investigated. Selecting beans can help treat diseases such as dermatological hyperpigmentation illness, type 2 diabetes and associated cardiovascular diseases.
Highlights
IntroductionPhenolic compounds [5] present in beans are active ingredients responsible for benefits associated with the consumption of beans
Legumes as a functional food ingredient have gained a lot of interest [1,2]
Phenolic compounds have been reported to reduce the risk of cancer, heart disease, and diabetes, as well as have antibacterial, antiviral, anti-inflammatory, and anti-allergenic activities
Summary
Phenolic compounds [5] present in beans are active ingredients responsible for benefits associated with the consumption of beans. Phenolic compounds have been reported to reduce the risk of cancer, heart disease, and diabetes, as well as have antibacterial, antiviral, anti-inflammatory, and anti-allergenic activities. Many of these benefits result from the antioxidant characteristics [6]. Antioxidants refer to compounds possessing free radical-scavenging activity, transition metal-chelating activity, and/or singlet oxygen-quenching capacity [7,8]. The increased free radical production and reduced antioxidant defense may partially mediate the initiation and progression of diabetes-associated complications [9,10]
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