Adzuki Bean Extract Research Articles

Effect of an Adzuki Bean Extract on Hepatic Anti-Oxidant Enzyme mRNAs inD-Galactosamine-Treated Rats

In acute hepatic injury tests, an adzuki bean extract decreased D-galactosamine (GalN)-induced alterations in the serum alanine aminotransferase and aspartate aminotranferase activities to about 37% and 25%, respectively, although there were no significant differences in these activities between the GalN-treated group with the adzuki bean extract and the GalN-treated group without the adzuki bean extract. Furthermore, the hepatic glutathione peroxidase, glutathione reductase, and Mn- and Cu,Zn-superoxide dismutase mRNA levels in the GalN-treated group with the adzuki bean extract were higher than those in the control group and GalN-treated group without the adzuki bean extract.

Evaluation of the Antioxidant Activity of Legumes

The anti-lipid peroxidation activity, free radical scavenger activity and anti-superoxide formation of hot water extracts of legumes (HWEL), such as mung bean (Phaseolus radiatus L.), adzuki bean (Phaseolus aureus Roxb.), black bean (Glycine max (L.) Merr.) and rice bean (Phaseolus calcaratus Roxb.), were evaluated to test antioxidant activity. The results showed that all HWEL exhibited remarkable inhibition of FeCl 2 -ascorbic acid induced lipid peroxidation of mouse liver homogenate. All extracts showed anti-lipid peroxidation activities. Both mung bean and adzuki bean extracts demonstrated the strongest anti-lipid peroxidation activity and the highest superoxide anion scavenging activity. All extracts of legumes showed anti-superoxide formation activity. Treatment with black bean extracts exhibited the most powerful activity. Therefore, a component of the diet, HWEL, is a potential antioxidant.