New insights into chemical compositions and health‐promoting effects of black beans (Phaseolus vulgaris L.)
Abstract Black beans (Phaseolus vulgaris L.) are most widely consumed in China, India, and America due to their unique taste and potent health benefits attributed to their higher content of phytochemicals. Researchers have extensively explored the phenolic profile and biological properties of black...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-09-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.246 |
| _version_ | 1797671316725170176 |
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| author | Maninder Meenu Pengyu Chen Mradula Mradula Sam K. C. Chang Baojun Xu |
| author_facet | Maninder Meenu Pengyu Chen Mradula Mradula Sam K. C. Chang Baojun Xu |
| author_sort | Maninder Meenu |
| collection | DOAJ |
| description | Abstract Black beans (Phaseolus vulgaris L.) are most widely consumed in China, India, and America due to their unique taste and potent health benefits attributed to their higher content of phytochemicals. Researchers have extensively explored the phenolic profile and biological properties of black beans. This paper first attempt to review nutritional composition, phytochemical profile, and health‐promoting properties of black beans. Black beans are reported to exhibit potent antioxidant, antidiabetic, anticancer, anti‐cardiovascular diseases, and anti‐inflammatory properties due to the present of high level of various phytochemicals. Impacts of various processing technologies have also been extensively explored by researchers. However, the synergistic effects of black beans in combination with other food materials as final food products need to be studied in the future. This review paper will be helpful for researchers in food processing area for the development of novel black beans‐based functional food products. |
| first_indexed | 2024-03-11T21:13:34Z |
| format | Article |
| id | doaj.art-25eae02af9464dc89c9940ae818eb434 |
| institution | Directory Open Access Journal |
| issn | 2643-8429 |
| language | English |
| last_indexed | 2024-03-11T21:13:34Z |
| publishDate | 2023-09-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Frontiers |
| spelling | doaj.art-25eae02af9464dc89c9940ae818eb4342023-09-29T05:33:42ZengWileyFood Frontiers2643-84292023-09-01431019103810.1002/fft2.246New insights into chemical compositions and health‐promoting effects of black beans (Phaseolus vulgaris L.)Maninder Meenu0Pengyu Chen1Mradula Mradula2Sam K. C. Chang3Baojun Xu4Food Science and Technology Program, Department of Life Sciences BNU‐HKBU United International College Zhuhai ChinaFood Science and Technology Program, Department of Life Sciences BNU‐HKBU United International College Zhuhai ChinaMaterial Science and Sensor Application Division CSIR‐Central Scientific Instruments Organization Chandigarh IndiaCoastal Research and Extension Center, Seafood Processing Laboratory, Department of Food Science, Nutrition and Health Promotion Mississippi State University Pascagoula Mississippi USAFood Science and Technology Program, Department of Life Sciences BNU‐HKBU United International College Zhuhai ChinaAbstract Black beans (Phaseolus vulgaris L.) are most widely consumed in China, India, and America due to their unique taste and potent health benefits attributed to their higher content of phytochemicals. Researchers have extensively explored the phenolic profile and biological properties of black beans. This paper first attempt to review nutritional composition, phytochemical profile, and health‐promoting properties of black beans. Black beans are reported to exhibit potent antioxidant, antidiabetic, anticancer, anti‐cardiovascular diseases, and anti‐inflammatory properties due to the present of high level of various phytochemicals. Impacts of various processing technologies have also been extensively explored by researchers. However, the synergistic effects of black beans in combination with other food materials as final food products need to be studied in the future. This review paper will be helpful for researchers in food processing area for the development of novel black beans‐based functional food products.https://doi.org/10.1002/fft2.246anthocyaninsblack beanshealth‐promoting effectsnutritional compositionPhaseolus vulgarisphytochemicals |
| spellingShingle | Maninder Meenu Pengyu Chen Mradula Mradula Sam K. C. Chang Baojun Xu New insights into chemical compositions and health‐promoting effects of black beans (Phaseolus vulgaris L.) Food Frontiers anthocyanins black beans health‐promoting effects nutritional composition Phaseolus vulgaris phytochemicals |
| title | New insights into chemical compositions and health‐promoting effects of black beans (Phaseolus vulgaris L.) |
| title_full | New insights into chemical compositions and health‐promoting effects of black beans (Phaseolus vulgaris L.) |
| title_fullStr | New insights into chemical compositions and health‐promoting effects of black beans (Phaseolus vulgaris L.) |
| title_full_unstemmed | New insights into chemical compositions and health‐promoting effects of black beans (Phaseolus vulgaris L.) |
| title_short | New insights into chemical compositions and health‐promoting effects of black beans (Phaseolus vulgaris L.) |
| title_sort | new insights into chemical compositions and health promoting effects of black beans phaseolus vulgaris l |
| topic | anthocyanins black beans health‐promoting effects nutritional composition Phaseolus vulgaris phytochemicals |
| url | https://doi.org/10.1002/fft2.246 |
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