Chemical Components with Health Implications in Wild and Cultivated Mexican Common Bean Seeds

Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.)
J Agric Food Chem. 2006 Mar 22;54(6):2045-52.
Diaz-Batalla L, Widholm JM, Fahey GC Jr, Castano-Tostado E, Paredes-Lopez O.
Programa de Posgrado en Alimentos del Centro de la Republica, Facultad de Quimica, Universidad Autonoma de Queretaro, Queretaro, Qro. 76010, Mexico.

Common bean effects on health have been related to its dietary fiber content and other active compounds. This study assessed the content of flavonoids, coumestrol, phenolic acids, galactooligosaccharides, and phytic acid in wild and cultivated Mexican common bean seeds (raw and cooked) and that of flavonoids, coumestrol, and phenolic acids in germinated bean seeds. The presence of isoflavones in raw bean seeds was not confirmed by the UV spectra. Quercetin, kaempferol, p-coumaric acid, ferulic acid, p-hydroxybenzoic acid, and vanillic acid mean contents were 10.9, 52.3, 10.1, 9.6, 5.4, and 18.2 microg/g, respectively; raffinose, stachyose, verbascose, and phytic acid mean contents were 8.5, 56.3, 5.5, and 11.5 mg/g, respectively, in raw seeds. All compounds were affected by autoclaving, and germination resulted in a de novo synthesis of flavonols, phytoestrogens, and phenolic acids. The impact on health of common bean seed is affected by dietary burden, specific compounds content, and processing. On the other hand, germinated bean seed or beans sprouts may be sources of antioxidants and phytoestrogens.