Biological Effect of Antioxidant Fiber from Common Beans ( Phaseolus vulgaris L.)

Common beans as a source of food ingredients: Techno‐functional and biological potential

“…Besides improving general gut health in bowel disease, the effect on mucosal damage may indicate a chemopreventive potential of common bean ingredients in colon cancer. To support this conjecture, we may refer to the works of García-Cordero et al (2021), Luna-Vital, ) and Luna-Vital, Ramírez-Jiménez et al (2017), and Wang et al (2021 who found that the applications of the common bean bioactive proteins such as phaseolin, lectins, and bioactive peptides may positively affect some health parameters such as survival rate and decrease of disease activity index. Nonetheless, the literature is scarce for in vivo experimentation.…”

“…Regular consumption of common beans can improve the diet's nutritional value and reduce the risk of obesity, inflammation, and related non‐transmissible ailments such as type 2 diabetes, cardiovascular disease, and some cancers. These health benefits could be related to their density in high‐quality diet components, such as proteins, low‐digestible starch, fiber phenolic compounds, and other phytochemicals (Farrell et al., 2019; Gomes et al., 2020; Luna‐Vital, de Mejía, et al., 2017; Luna‐Vital, Ramírez‐Jiménez, et al., 2017; Mojica, Berhow, et al., 2017; Mojica, Luna‐Vital, et al., 2017; Nchanji & Ageyo, 2021). However, nowadays, common bean consumption is low in high‐income countries and is decreasing in developing countries such as Mexico, where common bean consumption has decreased from 16 to 10 kg per capita per year in the last three decades (Farrell et al., 2019; Santiago Ramos et al., 2018).…”

“…(2017) and Luna‐Vital, Ramírez‐Jiménez et al. (2017), and Wang et al. (2021) who found that the applications of the common bean bioactive proteins such as phaseolin, lectins, and bioactive peptides may positively affect some health parameters such as survival rate and decrease of disease activity index.…”

“…The consumption of common beans is related to the regulation of molecular markers related to noncommunicable diseases such as cancer, diabetes, hypertension, obesity, and inflammation (Chávez‐Santoscoy et al., 2016; Feregrino‐Perez et al., 2014; Lomas‐Soria et al., 2015; Luna‐Vital, de Mejía, et al., 2017; Luna‐Vital, Ramírez‐Jiménez, et al., 2017; Udani et al., 2018). The potential benefits were mainly attributed to phenolic compounds, fermentable polysaccharides, saponins, and bioactive peptides (Luna‐Vital et al., 2015; Mojica & de Mejía, 2015; Thompson et al., 2017).…”