Adzuki Bean (Vigna angularis (Willd.) Ohwi & Ohashi) Breeding

Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications

“…Adzuki bean ( Vigna angularis ), also known as red bean, is an annual crop belonging to the Vigna genus of the Fabaceae (Leguminosae) family and is a relative to mung bean ( V. radiata ) and cowpea ( V. unguiculata ) (Kan et al., 2018; Wang et al., 2019). The name “adzuki” means “small bean” in Japanese (Yadav et al., 2018).…”

“…This legume is also cultivated in many other countries (e.g., Canada and Brazil) and is commercially available worldwide (Gohara et al., 2016; Wang et al., 2019). The commercial varieties usually have a uniform red appearance, but the color range of adzuki bean seed coats includes white, irony, beige, grey, gold, green, red, brown, black, and motley (Figure 1) (Chu et al., 2021; Wang et al., 2019). The diversity of the seed coat colors is related to the biosynthesis of flavonoids (Chu et al., 2021).…”

“…In China and Japan, cooked adzuki beans can be sweetened to prepare pastes for traditional confectioneries and snacks (Song & Yu, 2018; Takahama et al., 2019). Regarding whole seeds, they are traditionally cooked with rice in these countries (Wang et al., 2019). Adzuki beans can also be consumed in the form of sprouts (or microgreens) (Chiu, 2021; Świeca et al., 2020).…”

VaSDC1 Is Involved in Modulation of Flavonoid Metabolic Pathways in Black and Red Seed Coats in Adzuki Bean (Vigna angularis L.)

“…The adzuki bean (Vigna angularis L.), one of the major pulse crops in the genus Vigna, is mainly planted and consumed in East Asia and carries an important economic value (Yoshida et al, 2008;Shi et al, 2016). The cultivation area of adzuki bean in China is approximately 22,000 ha, making China the largest producer in the world.…”

“…Adzuki beans possess strong 2,2 -azino-bis(3-ethylbenzothiazoline-6sulphonic acid (ABTS + ) free-radical-scavenging capacity and α-glucosidase inhibitory activity. Significant positive correlations (P < 0.01) between the antioxidant activity and total phenolic acids, and between total flavonoids and free caffeic acid contents were observed (Shi et al, 2016). The abundant phenolic substances in the adzuki bean were reported to have the strong free-radical-scavenging capacity, which can prevent and control oxidative damage caused by inflammation, atherosclerosis, cardiovascular disease and even cancer (Sato et al, 2005a,b;Hori et al, 2010).…”