Dialysable, soluble and fermentable calcium from beans (Phaseolus vulgaris L.) as model for in vitro assessment of the potential calcium availability

1998 ◽  
Vol 61 (1-2) ◽  
pp. 167-171 ◽  
Author(s):  
G Lombardi-Boccia ◽  
M Lucarini ◽  
G Di Lullo ◽  
E Del Puppo ◽  
A Ferrari ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Phaseolus Vulgaris L ◽  
Calcium Availability ◽  
In Vitro Assessment

scholarly journals Phaseolus vulgaris L. var. Venanzio Grown in Tuscany: Chemical Composition and In Vitro Investigation of Potential Effects on Colorectal Cancer

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1181
Author(s):  
Federica Finetti ◽  
Marco Biagi ◽  
Jasmine Ercoli ◽  
Giulia Macrì ◽  
Elisabetta Miraldi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phaseolus Vulgaris ◽  
Unsaturated Fatty Acids ◽  
Biological Activities ◽  
Water Extract ◽  
Phaseolus Vulgaris L ◽  
Cellular Models ◽  
In Vitro Investigation ◽  
Promising Source

Phaseolus vulgaris L. (common bean) is a leguminous species that is an important dietary component due to its high content of proteins, unsaturated fatty acids, minerals, dietary fibers and vitamins. Due to the high content of polyphenols, several biological activities have been described for bean extracts, making it possible to include P. vulgaris among food with beneficial effects for human health. Moreover, more than 40,000 varieties of beans have been recognised with different nutraceutical properties, pointing out the importance of food biodiversity. In this work, we describe for the first time the chemical composition and biological activity of a newly recognized Italian variety of P. vulgaris grown in a restricted area of the Tuscany region and named “Fagiola di Venanzio”. Fagiola di Venanzio water extract is rich in proteins, sugars and polyphenols and displays antioxidant, anti-inflammatory and antiproliferative activities in in vitro assays on colon cancer cellular models. Our data indicate that this variety of P. vulgaris appears to be a promising source of bioactive compounds and encourage more in-depth studies to better elucidate the implications of its consumption for public health.

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

2014 ◽  
Vol 8 ◽  
pp. 1-8 ◽  
Author(s):  
Maira Rubi Segura-Campos ◽  
Karem García-Rodríguez ◽  
Jorge Carlos Ruiz-Ruiz ◽  
Luis Chel-Guerrero ◽  
David Betancur-Ancona
Keyword(s):  
Phaseolus Vulgaris ◽  
Protein Hydrolysate ◽  
Sensory Properties ◽  
In Vitro Bioactivity ◽  
Phaseolus Vulgaris L ◽  
L Protein
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