C
omm
on bean effects
on health have been related t
o its dietary fiber c
ontent and
other activec
omp
ounds. This study assessed the c
ontent
of flav
on
oids, c
oumestr
ol, phen
olic acids, galact
oolig
osaccharides, and phytic acid in wild and cultivated Mexican c
omm
on bean seeds (raw and c
ooked)and that
of flav
on
oids, c
oumestr
ol, and phen
olic acids in germinated bean seeds. The presence
ofis
oflav
ones in raw bean seeds was n
ot c
onfirmed by the UV spectra. Quercetin, kaempfer
ol,
p-c
oumaric acid, ferulic acid,
p-hydr
oxybenz
oic acid, and vanillic acid mean c
ontents were 10.9, 52.3,10.1, 9.6, 5.4, and 18.2
![](/images/entities/mgr.gif)
g/g, respectively; raffin
ose, stachy
ose, verbasc
ose, and phytic acid meanc
ontents were 8.5, 56.3, 5.5, and 11.5 mg/g, respectively, in raw seeds. All c
omp
ounds were affectedby aut
oclaving, and germinati
on resulted in a de n
ov
o synthesis
of flav
on
ols, phyt
oestr
ogens, andphen
olic acids. The impact
on health
of c
omm
on bean seed is affected by dietary burden, specificc
omp
ounds c
ontent, and pr
ocessing. On the
other hand, germinated bean seed
or beans spr
outsmay be s
ources
of anti
oxidants and phyt
oestr
ogens.Keyw
ords: C
omm
on bean;
Phaseolus vulgaris; wild; cultivated; chr
onic diseases; HPLC; activec
omp
ounds; anti
oxidants; is
oflav
on
oids; flav
on
oids; flav
on
ols; phen
olic acids; phyt
oestr
ogens; prebi
otics;galact
oolig
osaccharides; phytic acid