RT info:eu-repo/semantics/article
T1 In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans
A1 García-Lafuente, Ana
A1 Moro, Carlos
A1 Manchón, Noelia
A1 Gonzalo-Ruiz, Alicia
A1 Villares, Ana
A1 Guillamón, Eva
A1 Rostagno, Mauricio
A1 Mateo-Vivaracho, Laura
K1 Beans
K1 Phenolic compounds
K1 Antioxidant
K1 Inflammation
K1 Anti-inflammatory
K1 Inflammatory mediators
K1 Transcription factors
AB According to epidemiological evidence, diets rich in fruits and vegetables can reduce the incidence of several chronic diseases that share an inflammatory component. These protective effects are attributed, in part, to the occurrence of different antioxidant components, mainly phenolic compounds. Our aim was to characterise phenolic composition, and to determine antioxidant and anti-inflammatory activities of phenolic rich extracts obtained from two kinds of common beans, white kidney beans (WKB) and round purple beans (RPB). Phenolic acids were the predominant component in WKB extracts, whereas RPB extracts presented higher concentrations of phenolic compounds, mainly catechin derivatives, proanthocyanidins and catechin glucoside. In addition, RPB extracts showed higher antioxidant capacity and higher anti-inflammatory activity by the reduction of NO production and cytokine mRNA expression of LPS stimulated macrophages. These results suggest that common bean extracts may be used as a source of anti-inflammatory agents as well as a dietary complement for health promotion.
PB Elsevier
SN 0308-8146
YR 2014
FD 2014
LK https://uvadoc.uva.es/handle/10324/83139
UL https://uvadoc.uva.es/handle/10324/83139
LA eng
NO Food Chemistry Volume 161, 15 October 2014, Pages 216-223
DS UVaDOC
RD 27-feb-2026