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Friday, 3 January 2014

Food therapy - Black beans (Phaseolus) and Antioxidant effects

Black bean is a Small roughly ovoid legumes with glossy black shells, genus Phaseolus, belongs to the family Fabaceae and can bought in most grocery stores all around the year in dried and canned forms. It is believed that black bean was first domesticated growth in South America.
A free radical is any atom or molecule that has a single unpaired electron in an outer shell and highly reactive to react with other cell, which in turn, causes oxidative damage to the enzymes, other protein, unsaturated fatty acid, phospho-lipids, DNA and RNA, etc., leading to aging of the organisms, as a result of widespread damage due to set of a chain reaction auto-catalytically after attacking the lipid bilayers of the cell walls.

Nutrients and Chemicals constituents a. Nutrients
1. Carbohydrate
2. Dietary fiber
3. Protein
4. Fat
5. Vitamin A
6. Vitamin B
7. Folate
8. Vitamin C
9. Calcium
10. Magnesium
11. Manganese
12. Phosphorus
13. Molybdenum
14. Iron
10. Etc.
b. Chemicals constituents
The major chemical compounds of black bean include anthocyanin, (-)-epicatechin, delphinidin, petunidin, flavonols  and malvidin.


The benefits
Oxidative damage to human body are considered as a major cause of human diseases and aging in some theories. In the study to compare 4 different types of bean with Phenolic extracts of 4 Vigna species of legumes (mung bean, moth bean, and black and red varieties of adzuki beans)showed that Vigna species of legumes are potential source of antioxidant phenolics, Dr. Marathe SA and the research team in the comparison of antioxidative effects of different types of bean found that even though legumes with dark color seed coat did not always possessed high antioxidant activity (e.g. moth bean, black pea, black gram, lentils), but the ntioxidant activity showed positive correlation (r²>0.95) with phenolic contents, in DPPH·, ABTS·⁺ and FRAP assays, whereas poor correlation (r²=0.297) was observed between Fe²⁺ chelating activity of the legumes and phenolic contents.

The Side effect
1. Purines
Black beans contain purines, excessive intake of these substances can cause the accumulation of uric acid, leading to"gout" and kidney stones.
2. Etc.


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References (1) Differential accumulation of polyphenolics in black bean genotypes grown in four environments.
Marles MA, Balasubramanian P, Bett KE. (PubMed)
(2) Phenolic antioxidants in some Vigna species of legumes and their distinct inhibitory effects on α-glucosidase and pancreatic lipase activities.


Sreerama YN, Takahashi Y, Yamaki K(PubMed)
(3) Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India. by Marathe SA, Rajalakshmi V, Jamdar SN, Sharma A.(PubMed)