Bean (Phaseolus vulgaris L.): phenolic compounds and their interaction with mineral

• Grant number: 09/14924-4
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: December 01, 2009
• End date: November 30, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Solange Guidolin Canniatti Brazaca
• Grantee: Priscila Brigide
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Beans, widely consumed in Brazil, an important source of carbohydrates, proteins and minerals. Like other legumes, beans, contain numerous substances with biological properties, including enzyme inhibitors, lectins, phytates, oligosaccharides and phenolic compounds, which may play important roles in the metabolism of humans who consume this food. These effects can be positive or negative or both. Some compounds can reduce protein digestibility and bioavailability of minerals such as iron, zinc and others. On the other hand, these same compounds may play a protective effect against cardiovascular disease, low glycemic index and cancer. Phenolic compounds such as flavonoids and phenolic acids have antioxidant activity and other properties. For this reason, purpose of the study will evaluate some phenolic compounds in raw and cooked beans (Phaseolus vulgaris L.) and its interaction with minerals and its effect on antioxidant capacity. The compounds evaluated are phenolic compounds and minerals, among which calcium, magnesium, iron, copper and zinc. (AU)