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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.
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