Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.).

@article{DazBatalla2006ChemicalCW,
  title={Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.).},
  author={Luis D{\'i}az-Batalla and Jack M. Widholm and George C. Fahey and Eduardo Casta{\~n}o-Tostado and Octavio Paredes-L{\'o}pez},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 6},
  pages={2045-52}
}
Common bean effects on health have been related to its dietary fiber content and other active compounds. This study assessed the content of flavonoids, coumestrol, phenolic acids, galactooligosaccharides, and phytic acid in wild and cultivated Mexican common bean seeds (raw and cooked) and that of flavonoids, coumestrol, and phenolic acids in germinated bean seeds. The presence of isoflavones in raw bean seeds was not confirmed by the UV spectra. Quercetin, kaempferol, p-coumaric acid, ferulic… CONTINUE READING

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