Kidney Bean, the Natural Antioxidants Whole Food

Kidney bean is popular because of its kidney shape, strong flavor and color of reddish-brown in nature, It is often an excellent dietary selection with no cholesterol, but a good source of protein and minerals.

According to the joint study lead by Nanchang University, kidney bean exhibited strong antioxidant activities through the levels of total phenolics and flavonoids with respective values in compared to 0.25-3.79 mg gallic acid and 0.19-7.05 mg rutin found in analyzed chemical compounds assay.

In ultra-performance liquid chromatography with diode array detector (UPLC-DAD), kidney bean processed the antioxidant activity (AA) ranged from 1.568 ± 0.041 to 66.572 ± 3.197 mg and radicals inhibited by 50% (EC50)concentration.

The extracts of the kidney also found to have a capability in inhibiting the proliferation of the human epithelial colorectal adenocarcinoma (Caco-2) cells, human breast cancer cells MCF-7, and A549 NSCLC cell line through its antioxidant effects.


Dr. Ombra MN, the lead author said, "Cultivars differed in composition and concentration of polyphenols including anthocyanins; cooking affected the antioxidant activity only marginally."
Further to the study to compare the antioxidant activity of two solvents, aqueous (70%) acetone and water, and the extracts in relation to their phenolic contents, researchers found that aqueous acetone (70%) extracted containing more than twice of phenolics from hulls exhibited significantly higher antioxidant and stronger inhibitory effect on both cyclooxygenases, COX-1 and COX-2, (in expression of inflammation and inflammation in gastrointestinal tract), than water in regulated inflammation.

Dr. Oomah BD the lead author in the compared study said, "antioxidant activity that was significantly affected by cultivar and extracting solvent".

Taking together, kidney beans exhibited a strong antioxidant effect through its procession of various phytochemical compounds, such as total phenolics and flavonoids, in regulated inflammation caused by free radicals and microbial invasion.


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Sources
(1) Nutrients, phytochemicals and antioxidant activities of 26 kidney bean cultivars by Kan L1, Nie S2, Hu J1, Wang S3, Cui SW4, Li Y1, Xu S1, Wu Y1, Wang J1, Bai Z1, Xie M1.(PubMed)
(2) Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking. by Ombra MN1, d'Acierno A1, Nazzaro F1, Riccardi R2, Spigno P2, Zaccardelli M3, Pane C3, Maione M1, Fratianni F1.(PubMed)
(3) Antioxidant and anti-inflammatory activities of bean ( Phaseolus vulgaris L.) hulls by Oomah BD1, Corbé A, Balasubramanian P.(PubMed)