Mung Bean (<i>Vigna radiata</i> L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits
Mung bean (<i>Vigna radiata</i> L.) is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine. It has been known to be an excellent source of protein, dietary fiber, minerals, vitamins, and significant amount...
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MDPI AG
2019-05-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/11/6/1238 |
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doaj-ae899e90187d4dfb9e5ed7c41f8d00592020-11-24T21:53:26ZengMDPI AGNutrients2072-66432019-05-01116123810.3390/nu11061238nu11061238Mung Bean (<i>Vigna radiata</i> L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health BenefitsDianzhi Hou0Laraib Yousaf1Yong Xue2Jinrong Hu3Jihong Wu4Xiaosong Hu5Naihong Feng6Qun Shen7Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaInstitute of Economic Crops, Shanxi Academy of Agricultural Sciences, Fenyang 032200, ChinaKey Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaMung bean (<i>Vigna radiata</i> L.) is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine. It has been known to be an excellent source of protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds, including polyphenols, polysaccharides, and peptides, therefore, becoming a popular functional food in promoting good health. The mung bean has been documented to ameliorate hyperglycemia, hyperlipemia, and hypertension, and prevent cancer and melanogenesis, as well as possess hepatoprotective and immunomodulatory activities. These health benefits derive primarily from the concentration and properties of those active compounds present in the mung bean. Vitexin and isovitexin are identified as the major polyphenols, and peptides containing hydrophobic amino acid residues with small molecular weight show higher bioactivity in the mung bean. Considering the recent surge in interest in the use of grain legumes, we hope this review will provide a blueprint to better utilize the mung bean in food products to improve human nutrition and further encourage advancement in this field.https://www.mdpi.com/2072-6643/11/6/1238mung beanbioactive compoundspolyphenolspolysaccharidespeptideshealth benefits |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Dianzhi Hou Laraib Yousaf Yong Xue Jinrong Hu Jihong Wu Xiaosong Hu Naihong Feng Qun Shen |
| spellingShingle |
Dianzhi Hou Laraib Yousaf Yong Xue Jinrong Hu Jihong Wu Xiaosong Hu Naihong Feng Qun Shen Mung Bean (<i>Vigna radiata</i> L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits Nutrients mung bean bioactive compounds polyphenols polysaccharides peptides health benefits |
| author_facet |
Dianzhi Hou Laraib Yousaf Yong Xue Jinrong Hu Jihong Wu Xiaosong Hu Naihong Feng Qun Shen |
| author_sort |
Dianzhi Hou |
| title |
Mung Bean (<i>Vigna radiata</i> L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits |
| title_short |
Mung Bean (<i>Vigna radiata</i> L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits |
| title_full |
Mung Bean (<i>Vigna radiata</i> L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits |
| title_fullStr |
Mung Bean (<i>Vigna radiata</i> L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits |
| title_full_unstemmed |
Mung Bean (<i>Vigna radiata</i> L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits |
| title_sort |
mung bean (<i>vigna radiata</i> l.): bioactive polyphenols, polysaccharides, peptides, and health benefits |
| publisher |
MDPI AG |
| series |
Nutrients |
| issn |
2072-6643 |
| publishDate |
2019-05-01 |
| description |
Mung bean (<i>Vigna radiata</i> L.) is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine. It has been known to be an excellent source of protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds, including polyphenols, polysaccharides, and peptides, therefore, becoming a popular functional food in promoting good health. The mung bean has been documented to ameliorate hyperglycemia, hyperlipemia, and hypertension, and prevent cancer and melanogenesis, as well as possess hepatoprotective and immunomodulatory activities. These health benefits derive primarily from the concentration and properties of those active compounds present in the mung bean. Vitexin and isovitexin are identified as the major polyphenols, and peptides containing hydrophobic amino acid residues with small molecular weight show higher bioactivity in the mung bean. Considering the recent surge in interest in the use of grain legumes, we hope this review will provide a blueprint to better utilize the mung bean in food products to improve human nutrition and further encourage advancement in this field. |
| topic |
mung bean bioactive compounds polyphenols polysaccharides peptides health benefits |
| url |
https://www.mdpi.com/2072-6643/11/6/1238 |
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