Anthocyanins in cowpea [Vigna unguiculata (L.) Walp. ssp. unguiculata]

Ha, Tae Joung; Lee, Myoung-Hee; Jeong, Yu Na; Lee, Jin Hwan; Han, Sang‐Ik; Park, Chang-Hwan; Pae, Suk-Bok; Hwang, Chung-Dong; Park, Keum-Yong

doi:10.1007/s10068-010-0115-x

Cited by 29 publications

(18 citation statements)

References 19 publications

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“…These compounds can benefit human health by scavenging free radicals and preventing oxidative stress in the body . They also influence a wide range of biological functions, including antioxidant, anti‐inflammatory, anti‐cancer, hypolipidemic, hypoglycemic and enzyme inhibitory activity . The phenolic composition and their functioning mechanisms in both raw and cooked forms of cowpea seed have been reported in many studies …”

Section: Nutritional and Functional Compoundsmentioning

confidence: 99%

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Cowpea: an overview on its nutritional facts and health benefits

et al. 2018

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Cowpea (Vigna unguiculata) is a legume consumed as a high-quality plant protein source in many parts of the world. High protein and carbohydrate contents with a relatively low fat content and a complementary amino acid pattern to that of cereal grains make cowpea an important nutritional food in the human diet. Cowpea has gained more attention recently from consumers and researchers worldwide as a result of its exerted health beneficial properties, including anti-diabetic, anti-cancer, anti-hyperlipidemic, anti-inflammatory and anti-hypertensive properties. Among the mechanisms that have been proposed in the prevention of chronic diseases, the most proven are attributed to the presence of compounds such as soluble and insoluble dietary fiber, phytochemicals, and proteins and peptides in cowpea. However, studies on the anti-cancer and anti-inflammatory properties of cowpea have produced conflicting results. Some studies support a protective effect of cowpea on the progression of cancer and inflammation, whereas others did not reveal any. Because there are only a few studies addressing health-related effects of cowpea consumption, further studies in this area are suggested. In addition, despite the reported favorable effects of cowpea on diabetes, hyperlipidemia and hypertension, a long-term epidemiological study investigating the association between cowpea consumption and diabetes, cardiovascular disease and cancer is also recommended. © 2018 Society of Chemical Industry.

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Section: Nutritional and Functional Compoundsmentioning

confidence: 99%

“…However, only a few reports exist regarding the anthocyanins in cowpea. Ha et al . isolated and characterized major anthocyanins in cowpea as delphinidin‐3‐ O ‐glucoside and cyanidin‐3‐ O ‐glucoside.…”

Section: Nutritional and Functional Compoundsmentioning

confidence: 99%

Cowpea: an overview on its nutritional facts and health benefits

et al. 2018

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“…Cowpeas contain phenolic acids (Cai et al ., ), flavonoids (Dueñas et al ., ; Ojwang et al ., ), anthocyanins (Ha et al ., ) and condensed tannins (Ojwang et al ., ). Phenolic acids in cowpea occur as hydroxybenzoic and hydroxycinnamic acid derivatives (Cai et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties

Hachibamba

Dykes

Awika

et al. 2013

Int J of Food Sci Tech

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Summary Consumption of diets rich in phenolic compounds has been associated with reduced risk of chronic diseases. The effect of cooking and simulated gastrointestinal digestion on phenolic compounds and antioxidant properties of two cowpea (Vigna unguiculata) types was determined. Phenolic acids, flavan‐3‐ols and flavonols were the main groups of phenolic compounds identified. Cooking and simulated enzyme digestion of the cooked cowpea samples rendered some phenolics less extractable (possibly by promoting binding with other food components) or more extractable (possibly by release of bound forms). Total phenolic contents and radical scavenging properties of the cowpeas were reduced upon cooking, but increased upon simulated enzyme digestion. Cowpea extracts inhibited human LDL oxidation at a concentration of 2 mg mL−1 possibly due to their phenolic content. Phenolic compounds in cowpea can potentially protect against cardiovascular diseases for which LDL oxidation is a risk factor.

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“…The result showed that cyanidin-3-glucoside and delphinidin-3-glucoside are present in both extracts. Recent study by Ha et al (2010) has documented for the first time the presence of seven anthocyanin derivatives, including delphinidin-3-O-galactoside, delphinidin-3-O-glucoside, cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, petunidin-3-O-glucoside, peonidin-3-O-glucoside, and malvidin-3-O-glucoside in the extract of black cowpea seed coats collected from Korea.…”

Section: Cowpeamentioning

confidence: 99%