Cholesterol-Lowering and Liver-Protective Effects of Cooked and Germinated Mung Beans (Vigna radiata L.)

Abstract

We investigated the hypocholesterolemic and liver-protective effects of cooked and germinated whole mung beans. Hamsters were fed for 28 days on diets rich in saturated fatty acids and cholesterol, differing only in protein source (20%): casein, cooked whole mung bean, and germinated mung bean. After 28 days, we found reduced plasma concentrations of total cholesterol and non-HDL cholesterol, increased faecal cholesterol excretion, and reduced levels of asparagine aminotransferase and alanine aminotransferase enzymes in the liver. Reduction in hepatic lipid deposition was observed between each of the mung bean groups relative to the casein group. In addition, the animals of the geminated mung bean group showed a lack of inflammatory infiltrate and better vascularisation of the hepatic tissue. Results from this study show significant hypocholesterolemic and liver-protective properties of the mung bean, which are further enhanced after germination.

Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits

“…Liver injury can be caused by different agents, such as alcohol, viruses, and auto-immune diseases [106,107]. The whole mung bean and the germinated mung bean have proved to be an effective hepatoprotective agent, which is able to decrease the liver enzyme activities and liver histopathology in a dose-dependent manner [26]. Figure 3 shows the liver histopathological changes in experimental animals with a germinated mung bean supplemented diet (1000 mg/kg body weight, for 4 weeks), in comparison to that of the rats supplemented with a methionine-choline deficient diet (non-alcoholic fatty liver disease) and the normal group.…”

“…In addition to the nutritional properties of the mung bean, the Compendium of Materia Medica (the “ Bencao Gangmu ”), a well-known Chinese pharmacopoeia, has recorded that it can be utilized as Chinese traditional medicine for its detoxification activities, recuperation of mentality, ability to alleviate heat stroke, and regulation of a gastrointestinal upset. Interestingly, apart from the ancient description, recent studies have identified many other potential health benefits of the mung bean, such as its hypoglycemic and hypolipidemic effects and its antihypertensive, anticancer, anti-melanogenesis, hepatoprotective, and immunomodulatory properties beyond meeting basic nutrient requirements [21,22,23,24,25,26]. In support of these health benefits, a considerable number of studies have been conducted to confirm its chemical constituents, especially the polyphenolics, polysaccharides, and peptides [27,28,29].…”

Legume Biofortification and the Role of Plant Growth-Promoting Bacteria in a Sustainable Agricultural Era

“…Increased immunological, metabolic, and hormonal regulation [40,41] Anticarcinogenic (breast, colorectal, endometrium, and prostate cancers) and anti-inflammatory effects [42][43][44][45][46] Reduced risk of cardiovascular and obesity-related diseases, and metabolic syndrome [47][48][49][50] Reduced cholesterol levels [51,52] Reduced risk of type 2 diabetes mellitus [53][54][55] Reduced risk of osteoporosis and depression [56][57][58][59] In 2014, the UN highlighted the importance of legume biofortification programs, making them a good target in the fight against hidden hunger. However, little has been done since then, and the biofortification of legumes remains little explored [32].…”

Production Response of Mung Bean (Vigna radiata L.) on the Application of Phosphorus Fertilizer and Oil Palm Bunch Ash

“…Besides being used as food, mung beans also have benefits as a cover crop and green manure [1] Mung beans have many health benefits such as hypoglycemic and hypolipidemis effects [7] [8], antihypertensive [9], anticancer [10], hepatoprotective [11] and immunomodulatory properties [12] and anti imflamatory [13]. Grains of mungbean is composed of 49.4% carbohydrates, 25% proteins and 2-4% fats, in addition to that they also contain 365 and 134 mg of phosphorous and calcium per hundred grams of grains respectively [14].…”