Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes
worldwide. Polyphenols are the predominant bioactive components with multifold …

Common beans are an inexpensive source of high‐quality food ingredients. They are rich in
proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules …

Phaseolus vulgaris L. is the most commonly consumed legume in the world, given its high
vegetable protein content, phenolic compounds, and antioxidant properties. It also …

To quantitate bioactive compounds in cooked cultivars of commercially available Canadian
pulses, 14 peas, lentils, beans, and chickpeas were analyzed for total polyphenol content …

To explore the potential of common beans as natural sources of bioactive compounds, the
antioxidant properties and total phenolic content (free, soluble conjugate, insoluble-bound …

Herb and root parts of legumes are not commonly used in human consumption, since they
are traditionally considered waste material. Although inedible, these plant parts have a …

Legumes are an important protein source in developing countries and their flours represent
an attractive alternative for the manufacture of gluten free products. In the present study, 4 …

The antioxidant properties and ACE inhibitory activity of green gram, horse gram, lentil,
chickpea, cowpea, black pea and white pea were evaluated before and after different …

The Mesoamerican region is a center of domestication and high genetic diversity of
Phaseolus vulgaris L., which continues to evolve on-farm as part of multi-cropping systems …

Beans (Phaseolus vulgaris L.) are a traditional food in Chile. This work aimed to determine
the chemical composition, antioxidant capacity, and enzyme inhibition effect of secondary …