These beans are very interesting for health they are also high in other nutrients such as proteins, fiber and oligosaccharides.” “We compared around 60 cultivars of common beans, and these two varieties are three or four times higher than others in phenolic compounds and anthocyanins. This industry is growing very fast, and there is a demand for natural products to treat skin-related diseases or aging,” says de Mejia. “One of the project’s goals was to find cultivars with an interesting profile to be used as a source of phytochemicals for the cosmetic industry. The researchers also found that enriching the extracts can further concentrate the anthocyanins and phenolic compounds, which is useful for industry and research. The beans from the Chiapas region are preserved by Mayan communities and grown by indigenous farmers. Meanwhile, the University of Reading encouraged UK consumers and food producers to switch to bread containing faba beans, citing it as a healthier, more sustainable alternative to imported soya beans, currently used in bread production as an improver. The pinto beans had the highest total content of phenolic compounds and showed great potential for inhibiting enzymes that contribute to inflammation,” says David Fonseca Hernández, a doctoral student at CIATEJ and lead author of the paper. “We found the black beans had high quantities of anthocyanin, particularly in delphinidin, petunidin and malvidin glucosides, which have antioxidative properties. They also measured its ability to inhibit free radicals through biochemical assays and in silico molecular docking, a computer simulation. The beans are heirlooms from past generations and have much cultural significance. They then measured the antioxidant capacity of the extracts. The researchers looked at the chemical composition of a crude extract of the bean seed coat and an enriched extract that was purified to a concentrated form of the phenolic compounds. The paper, “Black and pinto beans (Phaseolus vulgaris L.) unique Mexican varieties exhibit antioxidant and anti-inflammatory potential,” was published in Food Research International. The findings were published in a paper titled, “Black and pinto beans (Phaseolus vulgaris L.) unique Mexican varieties exhibit antioxidant and anti-inflammatory potential,” published in Food Research International. “These phenolic compounds have the capability of keeping oxidation and inflammation under control, which could help decrease the risk of chronic health issues such as cardiovascular disease, cancer and diabetes,” says Elvira de Mejia, professor in the department of food science and human nutrition, University of Illinois College of Agricultural, Consumer and Environmental Sciences. The beans, indigenous to the Chiapas region in Southern Mexico, were selected for their oxidative and antioxidant properties derived from phenolic compounds in the seed coat pigment, giving the beans their dark red and black color. Researchers from the University of Illinois Urbana-Champaign and CIATEJ in Mexico analyzed the seed coat extracts from black and pinto beans with high phenolic content to explore their potential as additives in the food industry and cosmetic applications.
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