Phaseolus vulgaris L. as a functional food for aging protection

Abstract

The common bean (Phaseolus vulgaris L.) is the most consumed legume and the major protein source for poor populations, especially in developing Afro-Asian countries. Common bean has a high nutritional value, being rich in protein, carbohydrates, essential fatty acids, vitamins, minerals, and fibers. Besides these nutrients, common bean is also enriched in bioactive compounds, such as polyphenols, mainly flavonoids. These compounds reveal important antioxidant activities through their capacity to interfere with oxidative processes and consequently exhibit antiinflammatory activity. Common bean also reveals anticarcinogenic and antimutagenic activities. Accordingly the consumption of common bean has been associated with the prevention and control of several age-related problems, such as diabetes, obesity, cardiovascular and gastrointestinal diseases, and cancer. This chapter focuses on the bioactivities present in common bean grains that make this legume an excellent functional food. Therefore the increase in common bean consumption, in traditional or nutraceutical forms, should be encouraged for improving human health.