Saturday, 30 September 2017

Food Therapy: Kidney Bean, the Natural Antioxidants Whole Food

Kyle J. Norton, Master of Nutrients
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

People who turn to alternative medicine for treatment of disease in avoidance of adverse effects induced by conventional medicine should be patient. In compared to herbal medicine; food therapy even takes longer than six months to ease symptoms, depending to stages of the treatment which directly address to the cause of disease.
Kidney bean may process a health benefit effect as an antioxidant functional food in reduced consequences of free radicals and foreign microbial invasion, causes of diseases.

Kidney bean is popular because of its kidney shape, strong flavor and color of reddish brown in nature, It is often an excellent dietary selection with no cholesterol, but a good source of protein and minerals.

According to the joint study lead by Nanchang University, kidney bean exhibited a strong antioxidant activities through the levels of total phenolics and flavonoids with respective values in compared to 0.25-3.79 mg gallic acid  and 0.19-7.05 mg rutin found in analyzed chemical compounds assay.

In ultra-performance liquid chromatography with diode array detector (UPLC-DAD), kidney bean processed the antioxidant activity (AA) ranged from 1.568 ± 0.041 to 66.572 ± 3.197 mg and radicals inhibited by 50% (EC50)concentration.

The extracts of kidney also found to have a capability in inhibiting the proliferation of the human epithelial colorectal adenocarcinoma (Caco-2) cells, human breast cancer cells MCF-7, and A549 NSCLC cell line through its antioxidant effects.

Dr. Ombra MN, the lead author said, "Cultivars differed in composition and concentration of polyphenols including anthocyanins; cooking affected the antioxidant activity only marginally."

Further to the study to compare the antioxidant activity of two solvents, aqueous (70%) acetone and water, and the extracts in relation to their phenolic contents, researchers found that queous acetone (70%) extracted containing more than twice of phenolics from hulls exhibited significantly higher antioxidant and stronger inhibitory effect on both cyclooxygenases, COX-1 and COX-2, (in expression of inflammation and inflammation in gastrointestinal tract), than water in regulated inflammation.

Dr. Oomah BD the lead author in the compared study said, "antioxidant activity that were significantly affected by cultivar and extracting solvent".

Taking together, kidney beans exhibited  a strong antioxidant effect through its procession of various phytochemical compounds, such as total phenolics and flavonoids, in regulated inflammation caused by free radicals and microbial invasion.

Back to Kyle J. Norton Home page

(1) Nutrients, phytochemicals and antioxidant activities of 26 kidney bean cultivars by Kan L1, Nie S2, Hu J1, Wang S3, Cui SW4, Li Y1, Xu S1, Wu Y1, Wang J1, Bai Z1, Xie M1.(PubMed)
(2) Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking. by Ombra MN1, d'Acierno A1, Nazzaro F1, Riccardi R2, Spigno P2, Zaccardelli M3, Pane C3, Maione M1, Fratianni F1.(PubMed)
(3) Antioxidant and anti-inflammatory activities of bean ( Phaseolus vulgaris L.) hulls by Oomah BD1, Corbé A, Balasubramanian P.(PubMed)

No comments:

Post a comment