OVERVIEW OF PHYTOCHEMISTRY AND PHARMACOLOGY OF CHICKPEAS (PHASEOLUS VULGARIS)

www.wjpps.com Vol 9, Issue 9, 2020. 442
Rivai et al. World Journal of Pharmacy and Pharmaceutical Sciences
OVERVIEW OF PHYTOCHEMISTRY AND PHARMACOLOGY OF
CHICKPEAS (PHASEOLUS VULGARIS)
Uci Para Ramadhani1
, Boy Chandra1
and Harrizul Rivai2
*
1
College of Pharmacy (STIFARM), Jl. Raya Siteba Kurao Pagang, Padang 25175, Indonesia.
2
Faculty of Pharmacy, Andalas University, Limau Manih Campus, Padang 25163, Indonesia.
ABSTRACT
This review aims to provide basic knowledge of the medicinal plant
Chickpeas (Phaseolus vulgaris). Currently, Chickpeas are considered a
medicinal plant for diabetes mellitus. However, natural compounds for
treating diabetes mellitus are the most alternative and complementary
therapies due to their various biological and therapeutic properties. We
conducted a limited, open search in English from the Mendeley,
Google Scholar, Scopus, Web of Science, and Pubmed databases for
all available literature from 2000-2020, using terms related to
phytochemical, pharmacological and Phaseolus vulgaris compounds.
This view of the phytochemical content and pharmacological activity
of Phaseolus vulgaris provides a solid basis for developing new treatments. Chickpeas
(Phaseolus vulgaris L) have several bioactive components associated with health benefits,
such as alkaloids, anthocyanins, carbohydrates, catechins, fiber, and flavonoids phytic acid,
quercetin, saponins, steroids, tannins, and terpenoids and trypsin inhibitors. Therefore,
Chickpeas have various biological activities, including analgesic, anti-inflammatory,
antibacterial, antidiabetic, diuretic, antioxidant, hypocholesterolemic, and antiobesity. Also,
Chickpeas (Phaseolus vulgaris) have been shown to have vigorous antidiabetic activity and
may be useful in developing new antidiabetic therapies.
KEYWORDS: Phaseolus vulgaris, Chickpeas, green beans, phytochemicals, pharmacology,
antidiabetic.
INTRODUCTION
Chickpeas or Buncis (from Dutch boontjes for legumes in general), are a type of edible pod
from the various cultivars Phaseolus vulgaris. People use fruit, seeds, and leaves as a
WORLD JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES
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Volume 9, Issue 9, 442-461 Review Article ISSN 2278 – 4357
Article Received on
12 July 2020,
Revised on 02 August 2020,
Accepted on 23 August 2020
DOI: 10.20959/wjpps20209-17179
*Corresponding Author
Dr. Harrizul Rivai
Faculty of Pharmacy,
Andalas University, Limau
Manih Campus, Padang
25163, Indonesia.

vegetable. This vegetable is rich in protein content. He is believed to have originated in
Central and South America.[1]
Fruit and plant of Chickpeas or Buncis can be seen in Figure
1.[2]
Figure 1: Fruit and plant of Chickpeas or Buncis (Phaseolus vulgaris).[2]
Scientific Classification[3]
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Fabales
Family: Fabaceae
Genus: Phaseolus
Species: P. vulgaris
Binomial name: Phaseolus vulgaris L.
Synonym: Phaseolus aborigineus Burkart
Phaseolus communis Pritz.
Phaseolus compressus DC.
Phaseolus esculentus Salisb.
Phaseolus nanus L.

Data Collection
In compiling this review article, the technique used is to use literature studies by finding
sources or literature in the form of primary data or the form of official books and
international journals in the last 20 years (2000 - 2020). Also, in making this review article
then search for data using online media with keywords is Phaseolus vulgaris,
ethnopharmacology, phytochemicals, and pharmacology. Search for critical references used
in this review article through trusted websites such as Mendeley, ScienceDirect, NCBI,
ResearchGate, Google Scholar, and other published and credible journals.
PHYTOCHEMICAL REVIEW
Chickpeas (Phaseolus vulgaris L.) have several bioactive components that are linked to
health benefits, such as alkaloids, anthocyanins, carbohydrates, catechins, fiber, flavonoids,
phytic acid, quercetin, saponins, steroids, tannins, and terpenoids and trypsin inhibitors.
However, much remains to be learned about the mechanism of these bioactive compounds in
chronic-degenerative diseases. Together, these data suggest that P. vulgaris seeds may be a
potentially exciting new drug for the treatment of overweight and metabolic syndromes such
as diabetes. Undoubtedly, this area of research has great potential in nutraceutical foods.
Future studies, designed to confirm and expand on those currently available in the literature,
are needed. Likewise, the need to exploit the seed potential of Phaseolus vulgaris, especially
in the traditional medicine and pharmaceutical industries, arises.[4]
The hydro-methanol extract of green beans was analyzed by high-performance liquid
chromatography (HPLC) combined with flight time mass spectrometry (ESI-TOF-MS). To
determine the character of the phytochemical compounds of various varieties of P. vulgaris
L. The compounds were characterized based on the interpretation of their mass spectra
provided by TOF-MS and also by comparison with information from the literature (several
compounds have been previously described in Fabaceae). In this study, 72 phytochemical
compounds were tentatively characterized by HPLC-ESI-TOF-MS. These compounds are
classified as ten phenolic acids, 59 flavonoids, two lignans, and iridoids. In particular, of the
72 compounds, 54 are new, and their isomers have been characterized for the first time in
green beans. The phytochemical composition of three different varieties of P. vulgaris L was
characterized using HPLC-ESI-TOF-MS. A total of 72 phytochemical compounds were
described, 54 were reported in green beans for the first time. Among these are the main
detected flavonoids. These results highlight the influence that varieties can have on

phytochemical quality. Given that new phytochemical compounds have been characterized,
this study offers a useful approach to improving and updating food composition tables.[5]
The presence of steroids and flavonoids in the petroleum ether extract of Phaseolus vulgaris
Linn seeds can be attributed to analgesic and anti-inflammatory activity.[6]
Experiments were
carried out on the following legumes: Phaseolus vulgaris, two varieties of Phaseolus lunatus,
Vigna unguiculata, and Vigna sesquipedalis. It was done to characterize them based on their
phytochemical properties. The total phenol content ranged between 2.84 and 13.04 mg/g
GAE about a mean GAE of 11.27 mg/g. The total flavonoid content ranged from 2.30 to
14.30 mg/g RUE, with an average of 13.41 mg/g RUE. Alkaloids were present in all sample
extracts except Phaseolus lunatus white seed, which did not show any activity. Flavonoids,
saponins, and terpenes were present in all methanol extracts of all four samples. A total of 17
different bands were recorded for flavonoids with Rf values ranging between 0.06 and 0.82.
The saponins gave a total of 19 various groups with Rf values ranging from 0.08 to 0.93. A
total of 15 different bands were recorded for terpenes with Rf values ranging from 0.05 to
0.91. The methanolic extract of the investigated legumes has a medicinal value from the
phytochemical analysis and thin layer chromatographic profile.[7]
Important phytochemicals are present in two legume species, Phaseolus vulgaris L. and
Vigna unguiculata (L) Walp. For qualitative analysis, four extracts were used, the maximum
positive nutrients in the aqueous and ethanol extracts. All medically active phytochemicals
are used to treat cough, asthma, hypertension, and cardiac depressant properties.[8]
Phytochemical screening of chickpea leaves (Phaseolus vulgaris) obtained by cold
maceration method using 95 % ethanol, petroleum ether (60 - 80 °C), and leaf water extract
revealed the presence of alkaloids, flavonoids, glycosides, and tannins.[9]
Analytical methods for the extraction and quantitative determination of the main phenolic
compounds (hydroxycinnamic acid and their derivatives, anthocyanins, and flavonols) in dry
seeds (Phaseolus vulgaris) are described. The best extraction conditions were: 100 %
sonication amplitude, 10.3 minutes extraction, 46% ethanol, 1.5 g dry bean flour, and 30 mL
solvent. The method developed was validated in terms of accuracy and precision. Excellent
linearity was obtained, with a correlation coefficient exceeding 0.999 and a limit of
quantification ranging from 0.25 μg/g (p-coumaric acid) to 1.38 μg/g (kaempferol). The
accuracy varies between 88 and 92 %, and the reproducibility of the method is always < 5.8
% (RSD). This method was applied to 17 accessions with different phenotypes. The results

indicated a more significant presence, in all cases, of ferulic acid derivatives, compared to the
sinapic acid and p-coumaric acid derivatives. Except for white Xana variety, flavonoids were
detected in all samples. Higher levels of anthocyanins were detected in Black Turtle Soup,
black beans, characterized by a higher content of delphinidin 3-O-glucoside, petunidin 3-O-
glucoside, and malvidin 3-O-glucoside. Flavonols showed an extraordinary diversity, the 3-
glucoside derivative being the most abundant in all the samples.[20]
The effect of solvent polarity on the extraction yield and antioxidant properties of
phytochemical compounds in green beans has been studied. The chickpea seed flour of the
three legume varieties was extracted in a series of organic solvents with increasing polarity
(n-hexane, petroleum ether, chloroform, ethyl acetate, ethanol, acetone, and water). Initial
phytochemical screening revealed tannins, flavonoids, cardiac glycosides, anthocyanins,
terpenoids, carotenoids, ascorbic acid, and reducing compounds in all extracts. The results of
the one-way analysis of variance (ANOVA) showed that the extraction yield, phytochemical
content and antioxidant properties were significantly affected (P < 0.05) by the polarity of the
extraction solvent. Data regression analysis showed that the variation of second-order
polynomials depends on the polarity of the extraction yield, phytochemical content,
antioxidant activity, reduction properties, and free radical scavenging activity each variety.
Extraction in highly polar solvents yields high extract yields but low phenolic and flavonoid
content compared to nonpolar ones. The increase in total antioxidant activity, which depends
on the polarity and reducing properties, indicates the extraction of potent antioxidant
compounds in polar solvents. The results suggest combining polar and nonpolar solvents to
increase the efficiency of phytochemical extraction with good antioxidant qualities from
green beans and other legume seeds.[21]
The chemical and nutritional content of plants is abundant in different parts of the plant and
unusual compositions. P. vulgaris (kidney beans) is a nutritious leguminous food commonly
eaten by humans and animals around the world for its health benefits and reduced risk of
disease. However, plant food ingredients are needed to maintain their phytonutrients for
maximum benefits. Therefore, this study investigated the effect of heat on the phytochemicals
and proximate properties of cooked P. vulgaris (kidney beans). P. vulgaris (kidney beans) is
made by winnowing, picking stones by hand and removing dirt, and then being gently
washed to remove dust and dry air. Qualitative and quantitative phytochemical analysis and
proximate analysis (nutritional content) were carried out on fresh red beans (FKB) and ripe

red beans (CKB). The results of phytochemical calculations showed a significant increase in
alkaloids and saponins (P < 0.05) in FKB compared to CKB, a significant increase (P ˂ 0.05)
of flavonoids, glycosides, and tannins in CKB compared to FKB. Meanwhile, proximate
analysis of mature samples (CKB) showed a significant increase (p˂0.05) in protein content,
crude ash content, and FKB carbohydrate content. The increase in phytochemical
concentrations in fresh Phaseolus vulgaris may be due to the absence of heat action. The
heating effect of cooked P. vulgaris can release a high nutritional value. It can supply its
antioxidant role, thereby promoting healthy life when eaten while cooked. It has been
observed that cooking significantly reduces crude fat. Food increases levels of flavonoids,
carbohydrates, and protein.[27]
PHARMACOLOGICAL REVIEW
Analgesic and anti-inflammatory activity
Different extracts of Phaseolus vulgaris (Linn) seeds were evaluated for their analgesic and
anti-inflammatory activity using glacial acetic acid-induced-writhing and carrageenan-
induced-rat-edema methods, respectively. For screening of extracts for analgesic and anti-
inflammatory action, aspirin and diclofenac were used respectively as standard drugs.
Petroleum ether extract shows significant analgesic and anti-inflammatory activity. Petroleum
ether extracts can be considered as potential candidates for analgesic and anti-inflammatory
activity.[6]
The consumption of green beans has been linked to the prevention of chronic diseases, which
may be associated with the seed coat and endosperm's polyphenols. However, its bio-
accessibility may be limited by interactions with the matrix components of beans, including
starch, protein, and fiber. This study aimed to evaluate the effect of internal processing and
enzymatic digestion on the bio-accessibility of polyphenols from Borlotti (Phaseolus
vulgaris) seeds and to test their anti-inflammatory properties in a macrophage cell model. In
vitro digestion of cooked beans released twenty times more polyphenols (40.4 ± 2.5 mg gallic
acid equivalent (GAE)/g) compared to domestic processing (2.22 ± 0.1 mg GAE/g), with
starch digestion contributed to the highest release (30.9 ± 0.75 mg GAE/g). Fluorescence
microscopy visualization of isolated peanut starch shows that polyphenols are embedded in
the granular structure. LC-MS analysis showed that cooked borlotti beans contained
flavonoids, flavones, hydroxycinnamic acid, and prepared peanut extract with a moderate
anti-inflammatory effect by reducing IL1β and iNOS mRNA levels by 25 % and 40 %,

respectively. In conclusion, the bioaccessibility of peanut polyphenols is greatly enhanced by
starch digestion. These polyphenols may contribute to the health benefits associated with
green bean consumption.[23]
Antimicrobial activity
The antimicrobial activity of Cajanus cajan, Phaseolus vulgaris, and Vigna unguiculata
against selected bacterial and fungal isolates was evaluated. It is done by ethanol extraction
of the plant seeds, air-dried at room temperature after removal, and collected in a sterile test
tube. The agar well diffusion method was adopted for the antimicrobial susceptibility test
against two bacterial isolates (Listeria ivanovii and Escherichia coli), and two fungal isolates
(Aspergillus fumigatus and Candida albicans). This study showed that P. vulgaris extract
showed the highest antimicrobial activity among the three extracts tested. Comparatively,
Vigna unguiculata gave the lowest antimicrobial effect in all test isolates. MIC results show
that C. cajan inhibited all tested strains (100 %) at the concentrations presented. While P.
vulgaris inhibited 75 % of the isolates, only 50 % of the strains were inhibited by V.
unguiculata. This activity decreased with the extract concentration. The ability of plants to
inhibit bacteria and fungi indicates that they possess broad-spectrum antimicrobial activity.
Although more research is needed to authenticate our findings, our findings are exciting. It is
because this plant is consumed regularly as food and can be added to the list of plant
ingredients/plant products useful for the treatment of infectious diseases.[10]
The leaf extracts of Glycine max and Phaseolus vulgaris using three different solvents
(petroleum ether, ethanol, and water) were found to contain alkaloids, flavonoids, glycosides,
and tannins. The extract showed an inhibitory effect on the growth of the tested bacteria
(Salmomonela typi, Klebsiella pneumonia, Escherichia coli) and fungi (Aspergillus
fumigatus; Rholopous stolonifera; Mucor mucedo). Saponins and steroids are absent. The
inhibitory potential of the leaf extracts of 'Soybean' (Glycine max) and 'green beans'
(Phaseolus vulgaris) holds potential applications in the treatment of disease.[9]
Antidiabetic activity
Phaseolus vulgaris seeds were administered individually at different doses to different groups
of mice (normal and hyperglycemic rats) after overnight fasting. Seeds contain bioactive
components - alkaloids, flavonoids, fiber, protein, tannins, terpenoids, saponins, quercetin,
anthocyanins, and catechins. Blood glucose levels were measured at 0, 1, 2, 3, 4, 5, and 6
hours after treatment. Most of the active doses were studied further for their

antihyperglycemic effects depending on the dose (300, 200, and 100 g/kg BW) of seeds alone
and in combination with glibenclamide (0.20, 0.10 and 0.05 g/kg BW). P. vulgaris seeds at a
dose of 300 g/kg BW showed a maximal blood glucose-lowering effect in diabetic rats after
the third hour. The antihyperglycemic activity of P. vulgaris seeds was compared with
glibenclamide treatment, an oral hypoglycemic agent. The combination of seeds with the
highest dose (300 mg/kg BW) and the higher dose of glibenclamide (0.20 g/kg BW) showed
safer and more reliable hypoglycemic activity and antihyperglycemic activity without causing
severe hypoglycemia in normal rats.[11]
Chickpeas (Phaseolus vulgaris) are among the most widely used traditional medicines
against diabetes mellitus. Historical knowledge is summarized and compared with the results
of recent studies. Reports dating from the first half of the 20th century and recent publications
show conflicting results. It seems that Phaseolus preparations should not be considered the
first choice in treating diabetes or major structural studies. A high dose of aqueous extract
needs to be given to be effective. Due to their fiber content and α-amylase inhibitory effect,
chickpeas may be more useful as a dietary component in preventing or improving type 2
diabetes.[12]
Since diabetes complications are often associated with increased oxidative stress, studies of
the antioxidant properties of Phaseolus vulgaris are essential to clarify the mechanism of its
therapeutic effect. Current investigations show that P. vulgaris bean extract's long-term oral
administration is at a dose of 200 mg/kg BW. Well-known hypoglycemic action also has a
positive effect on liver markers and kidney function in diabetic rats treated with STZ. This
extract also inhibited the production of free radicals and lipid peroxidation and activated
antioxidant enzymes in the liver and kidneys of STZ-induced diabetic rats. Thus, the present
study data reveal P. vulgaris bean extract's antioxidant properties, which may have beneficial
effects in the treatment of diabetes.[13]
Another study discussed the evaluation of the antidiabetic activity of chickpeas (Phaseolus
vulgaris), including 21 ecotypes protected by the European Union with the PGI (Protected
Geographical Indication) mark, cultivated in Basilicata (southern Italy). For this purpose, the
α-glucosidase and α-amylase tests were assessed. Among all peanut ecotypes, the tight green
bean color of the green bean extract showed the highest α-glucosidase and α-amylase
inhibitory activity with IC = 1.1 ± 0.1 g/mL and IC = 19.3 ± 1.1 g/mL, respectively.[14]

Red kidney beans (Phaseolus vulgaris L) contain bioactive compounds known to show
antidiabetic effects through α-glucosidase inhibition. However, information on the nonpolar
components exhibiting antidiabetic activity is limited. Here, we report the isolation and
structural determination of elements with α-glucosidase inhibitory activity obtained from the
hexane extract of kidney beans. Triacylglycerols (TAGs) were identified as the main
component exhibiting inhibitory activity against α-glucosidase. The chemical structure of the
TAG was determined by a combination of GC-MS and UPLC-MS / MS. The main TAGs
identified were LnLnLn (trilinolenin) and LnLLn (1,3-dilinolenoyl-2-linoleoyl glycerol). The
primary fatty acids present in this TAG are α-linolenic acid (ω-3) and linoleic acid (ω-6).
TAG was also found to inhibit α-glucosidase activity in the same way as acarbose (Figure 2).
These results suggest that the TAG has potential as an antidiabetic and supports the potential
suitability of kidney beans for diabetes treatment.[29]
Figure 2: The dominant lipophilic compounds in kidney beans are identified as
triacylglycerols and are known to have α-glucosidase inhibitory activity[29]
This study aimed to characterize the phenolic compounds contained in the extract of blue
corn (Zea mays) and black, green beans (Phaseolus vulgaris) and to identify their potential
interactions with target proteins involved in the pathogenesis of diabetes using the in-silico
approach. The total polyphenol content of blue corn and black beans was identified using
UPLC-ESI / qTOF / MS and calculated by the colorimetric test. In this study, we identified
twenty-eight phenolic compounds in the extract, especially anthocyanins, flavonols,
hydroxamic acid, dihydroxybenzoic acid, flavones, isoflavones, and flavanols (Figure 3). The
interactome of this compound with thirteen target proteins involved in type 2 diabetes
mellitus was carried out in-silico. In total, 312 analytes of bioactive compounds/protein

interactions were obtained. The molecular docking results highlight that nine of the top ten
interactions correspond to anthocyanins, cyanidin 3-glucoside with 11β-HS, GFAT, PPARG,
delphinidin 3-glucoside with 11β-HS, GFAT, PTP, and RTKs. Petunidine 3-glucoside with
11β-HS and PTP. These proteins are involved in mechanisms that regulate functions such as
inflammation, insulin resistance, oxidative stress, glucose, and lipid metabolism. In
conclusion, this study provides predictions of the potential molecular mechanisms of black
bean and blue corn polyphenols, particularly anthocyanins. It could establish new pathways
by which compounds exert their antidiabetic benefits.[30]
Figure 3: Chemical structure of polyphenols identified in black bean extract used for in
silico analysis.[30]
Another study was conducted to determine the quality of traditional antidiabetic medicines
from green beans and bitter melon after six months of storage. Green beans and bitter melon

contain bioactive compounds such as flavonoids, beta-sitosterol, stigmasterol, alkaloids,
saponins, and phenols, which function as anti-diabetes. However, environmental factors such
as the production process and ecological temperature affect the storage process. So, it is
necessary to test the quality of antidiabetic drugs after six months of storage. The tests carried
out were pH test, total plate number test, mold, and yeast test. Based on the analysis, the
following results were obtained:
The pH achieved was 4.75.
The total plate number was 0.002 colonies/g.
The mold and yeast rate was 0.01 x 103
colonies/g.
Based on these results, the quality of traditional antidiabetic medicines made from green
beans and bitter melon is maintained after six months of storage.[31]
Beans (Phaseolus vulgaris L.) act as an antidiabetic that can help control the hyperglycemic
state in type 2 diabetes mellitus. Seeds have flavonoid compounds that can increase insulin
receptors and contain phytosterols, stimulating insulin secretion from the pancreas. Green
beans can be used as an alternative antidiabetic therapy in patients with type 2 diabetes
mellitus.[32]
This study aimed to determine the effectiveness of the mixture of bitter melon and green
beans in reducing blood sugar levels and under curve areas. The tested animals were divided
into seven groups, consisting of 28 rats. Group 1 was given metformin in 1 % NaCMC at a
dose of 9 mg/200 g BW of the rats. Group 2 was assigned 1 % NaCMC as much as 3 mL/200
g BW. Group 3 ethanol extract of bitter melon fruit 250 mg/kg BW. Group 4, the ethanol
extract of bitter melon fruit 125 mg/kg BW and green beans 100 mg/kg BW. Group 5 was
given 62.5 mg/kg BW and 150 mg/kg BW. Group 6 was given 187.5 mg/kg BW and 50
mg/kg BW. Group 7, the ethanol extract of green beans 200 mg/kg BW. After being given
the extract, 30 minutes later, given glucose 1.35 g/200 g BW. Blood samples were taken at 0,
30, 60, 90, and 120 minutes. Measurement of blood sugar levels used the electrochemical
glucose biosensor method. Based on the LSD test analysis, giving a combination of ethanol
extract of bitter melon and green beans with a ratio of 50 %: 50 % resulted in a synergistic
interaction with a hypoglycemic effect that was significantly different from that of the
ethanol extract of bitter melon or green beans singly. This research concludes that the extract
of bitter melon and green beans 50 %: 50 % can reduce blood sugar levels and the area under
the curve of rats with an optimal synergistic effect.[33]

Diuretic activity
This study aims to compare the diuretic effect of the diuretic infusion of green beans
(Phaseolus vulgaris L.) doses of 8.4 mg/20 g BW, 11.2 mg/20 g BW and 14 mg/20 g BW in
male white mice (Mus musculus) with furosemide dose of 0.6 mg/20 g BW. The test animals
used were 25 male white mice (Mus musculus) weighing 18 - 20 g, divided into five groups,
consisting of 5 mice. The data obtained were tested by statistical calculations using the
Kruskal Wallis method, followed by Mann Whitney. It can be concluded that the infusion of
green beans (Phaseolus vulgaris L.) doses of 8.4 mg/20 g BW, 11.2 mg/20 g BW and 14
mg/20 g BW has a significant difference in diuretic effect from furosemide 0.6 mg/20 g BW.
Infusion of green beans (Phaseolus vulgaris L.) at a dose of 11.2 mg/20 g BW and 14 mg/20
g BW has a significant difference in diuretic effect from distilled water with P = 0.031 and P
= 0.007, respectively. In contrast, the bean infusion (Phaseolus vulgaris L), a dose of 8.4
mg/20 g BW, did not significantly differentiate the diuretic effect with distilled water.[34]
Hypocholesterolemic activity
The hypocholesterolemic effect of green beans (Phaseolus vulgaris) has been linked to
dietary fiber and its resistant starch content. Its mechanisms of action include inhibition of
intestinal lipid absorption, binding of bile acids, increased fecal cholesterol excretion, and a
putative effect on the hepatic low-density lipoprotein receptors to increase lipoprotein
clearance. Short-chain fatty acids produced by fermentation of green bean fiber and resistant
starch, along with phytohemagglutinin, can regulate appetite and satiety. It can activate gut
hormone receptors and modulate orexigenic neuropeptides such as ghrelin. It can enable
anorexigenic neuropeptides such as glucagon-like peptide-1, tyrosine-tyrosine peptides, and
cholecystokinin. Other phytochemicals such as phytosterols and saponins reduce the
absorption of lipids at the gut level by binding to bile acids, disruption of cholesterol
micelles, and downregulation of lipogenic proteins via the liver X receptor pathway.[15]
Antioxidant activity
The purpose of this study was to determine the potential of green bean extract as an
antioxidant. Measurement of antioxidant activity was carried out using the DPPH method,
while absorbance measurements were carried out using UV-Vis spectroscopy. Phytochemical
screening is used to identify secondary metabolites in the sample. The results showed IC50
1268.18; 2512; 1698.18 and 4442.75 µg/mL for all variations of the storage (less than 1, 1, 2,
3 months) and the control IC50 BHT was 1,744µg/mL. Pea powder sample extract is

classified as feeble antioxidant activity; storage variations can affect the antioxidant activity.
The results of phytochemical screening showed that flavonoids, phenols, alkaloids, saponins,
steroids, and terpenoids were present in the sample, while tannins were not included.[16]
The protein isolate was prepared from dark kidney beans and hydrolyzed by two different
proteases of pepsin and papain in separate experiments. The antioxidant and antimicrobial
properties of the resulting hydrolyzates were evaluated using the 1,1-diphenyl-2-
picrylhydrazyl (DPPH) assay and the agar diffusion method, respectively. The resulting
DPH-1 pepsin hydrolyzate showed the highest antioxidant activity with an IC50 of 0.015 ±
0.004 mg/mL compared to DPI protein isolate (0.115 ± 0.023 mg/mL) and DPH-2
hydrolyzed papain (0.066 ± 0.014 mg/mL). Hydrolysis resulted in a significant increase in
total polyphenol content (P < 0.05) in DPH-1 (38.39 mg GAE/g ± 1.17) and significantly
higher DPPH radical scavenging activity (P < 0.05) in DPH-1 and DPH-2 versus DPI. Also,
DPH-1 showed better performance in terms of antioxidant activity compared to ascorbic acid,
but DPH-1 activity increased significantly (P < 0.05) at 0.016 mg/mL. Both DPH-1 and
DPH-2 delayed the formation of an oxidizing agent when applied in apple juice stored for six
days at room temperature. However, DPH-1 significantly (P < 0.05) slowed down the
oxidizing agent compared to the control. Also, DPH-1 provides antibacterial action against
Escherichia coli with an inhibition zone (DIZ) diameter of 20.26 mm, and DPH-2 inhibits
Pseudomonas aeruginosa with DIZ 19.23 mm. Overall, the results suggest that the obtained
dark kidney bean protein hydrolyzate can be an antioxidant or a promising food additive.[25]
Antioxidant, antiproliferative activity and phytochemical profiles of common peanut extracts
were measured and compared in 10 cultivars of common beans. Among varieties, Yunnan
cultivar (YN-1) contained the highest total phenolic content (423 mg GAE/100 g DW), total
flavonoid content (252 mg CE/100 g DW), total proanthocyanidin content (295 mg CE/100 g
DW), and the total antioxidant activity accordingly. However, maximum antiproliferative
activity against colon cancer cell lines (HT29 and HCT116) was shown in the Sichuan
cultivar (SC-1) and maximum antiproliferative activity against breast cancer cell line (MCF7)
was demonstrated in the Heilongjiang (HJ-1) cultivar. Antioxidant activity was significantly
associated with total phenolics, total flavonoids, and total proanthocyanidin. In contrast, the
extracts' antiproliferative activity did not correlate with total phenolic content and antioxidant
activity in vitro. Additionally, natural peanut extract reduces intracellular ROS levels. A total
of 17 phytochemical compounds were tentatively characterized in the extract. These results

will provide a reference for increasing the value of common bean and contribute to cultivar
selection of common bean cultivars for human health.[26]
In this study, the Phaseolus vulgaris plant was selected to determine its antioxidant ability.
Crude extracts of petroleum ether, chloroform, and methanol of this plant have been tested.
The DPPH radical scavenging test determined the antioxidant potential of this plant. It was
found that the methanol extract showed an IC50 value of 85.84 ± 0.08 µg/mL, which showed
maximum radical scavenging power, followed by chloroform extract and petroleum ether
extract. The superoxide radical scavenging test showed the methanol extract value of 46.79 ±
0.09 µg/mL was close to the ascorbic acid standard of 30.66 ± 0.312 µg/mL. Petroleum ether
extract has the lowest superoxide cleansing power than chloroform extract. The reducing
power test was determined by making different concentrations of plant extracts. They found
that as the concentrations increased, the reducing power of all the extracts increased because
higher absorbance values indicated high reducing power. Decreased power followed the order
of ascorbic acid > methanol extract > chloroform extract > petroleum ether extract. This
study proves the antioxidant capacity of the plant extract Phaseolus vulgaris, and further
studies can be undertaken to explore its application in therapy.[28]
Antiobesity
A randomized, double-blind, placebo-controlled study was conducted in obese volunteers to
evaluate significant weight loss rates with regular intake of cultivated Phaseolus vulgaris
from the southwest region of China. Volunteers were divided into two groups, homogeneous
for age, sex, and body weight. Phaseolus vulgaris extract or placebo was given 2,400 mg per
day before meals every day for 35 consecutive days. Each subject was monitored for body
weight, fat mass, body mass index, blood biochemical parameters, skinfold lipid thickness,
and waist/hip circumference. As a result, the low amount of weight loss by the Phaseolus
vulgaris extract group was 2.24 kg (mean 0.448 kg per week), compared with a weight loss
of 0.29 kg (mean 0.058 kg per week) in the placebo group after 35 days. The difference
between groups was significant (P < 0.01). Body mass index decreased by an average of 0.79,
and body fat decreased by an average of 1.53% compared to baseline (P < 0.05).
Subcutaneous fat thickness was significantly reduced at all four measurement points, and a
significant reduction in waist and hip circumference. No side effects or side effects were
observed during the trial period. The results showed that Phaseolus vulgaris extract could
significantly cause weight loss in a short period.[18]

Nutritional and antinutritional value
Chickpeas, a variant of Phaseolus vulagris, are a nutritionally and economically important
food crop in every part of the world. Apart from providing nutrients such as carbohydrates,
high protein, dietary fiber, minerals, and vitamins, it also contains various polyphenolic
compounds with prospective health benefits. This review primarily focuses on the important
nutritional aspects of legumes and their contribution to reducing the risk of chronic
degenerative diseases.[17]
This study evaluated the effect of cooking on the concentration of nutritional and non-
nutritional compounds in eight varieties of Phaseolus vulgaris and two varieties of Phaseolus
coccineus. The nutritional composition of the raw seed varied widely among all the bean
varieties analyzed. The P. coccineus variety showed a higher total phenolic compound
concentration than observed in the P. vulgaris type. After cooking, the total dietary fiber
concentration increased significantly, and there was even a decrease in non-nutritional
compounds compared to raw seeds. Changes in compound content did not correlate with the
duration of cooking for each variety. These results can be used to determine how these
components were modified during the development of processed foods as they may be of
benefit because of their nutraceutical characteristics.[19]
Phaseolus vulgaris L is the most commonly consumed legume in the world, given its high
plant protein, phenolic compounds, and antioxidant properties. It is also one of the most
sustainable, low carbon, and food sources available to humans today. This study aims to
identify the nutrition, antinutrient, phenolic composition, and antioxidant profiles of 10
common bean cultivars (Arikara yellow, butter, cranberry, red kidney, navy, pinto, black,
brown eye, pink eye, and tarrestre) from two times of harvest a year. They are thereby
assessing the potential of each cultivar for specific applications in the food industry. Dark
blue beans and pink eyes show a higher potential for enrichment of gluten-free foods and
products due to their higher protein and amino acid content. Also, red kidney beans,
cranberries, and Arikara yellow beans contain the most top phenolic compounds and
antioxidant properties, which can act as functional ingredients in food products, thus bringing
health benefits. Our study highlights the potential use of specific legume cultivars in
developing nutrient-fortified foods and functional components in diets designed for disease
prevention and treatment.[22]

Green beans (Phaseolus vulgaris L) are the most consumed legumes worldwide and are
essential sources of protein. These are also known to contain antinutritional compounds,
which interfere with the bioavailability of nutrients. However, the standard methodology for
assessing these constituents is time-consuming and complicated. Therefore, this study
evaluated near-infrared (NIR) suitability and mid-infrared (MIR) spectroscopy to develop a
reliable and straightforward method for assessing the content of protein, lipids, tannins, and
phytic acid, in addition to specific amino acids, in green bean flour. Least squares partial
regression (PLS) was used to develop the analytical model, and external validation was
performed. NIR showed better performance for evaluating protein, lipids, tannins, phytic acid
content, and MIR to assess specific amino acids. In both techniques, the use of the first
derivative is the best data treatment. Overall, the two techniques represent reliable methods
for evaluating the direct and antinutritional composition of chickpeas flour.[24]
CONCLUSION
Chickpeas (Phaseolus vulgaris L.) have several bioactive components associated with health
benefits, such as alkaloids, anthocyanins, carbohydrates, catechins, fiber, flavonoids, phytic
acid, quercetin, saponins, steroids, tannins, and terpenoids and trypsin inhibitors. Therefore,
green beans have various biological activities, including analgesic, anti-inflammatory,
antibacterial, antidiabetic, diuretic, antioxidant, hypocholesterolemic, and antiobesity.
Chickpeas (Phaseolus vulgaris) have also been shown to have vigorous antidiabetic activity
and may be useful in developing new antidiabetic therapies.
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