In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans

Food Chem. 2014 Oct 15;161:216-23. doi: 10.1016/j.foodchem.2014.04.004. Epub 2014 Apr 12.


According to epidemiological evidence, diets rich in fruits and vegetables can reduce the incidence of several chronic diseases that share an inflammatory component. These protective effects are attributed, in part, to the occurrence of different antioxidant components, mainly phenolic compounds. Our aim was to characterise phenolic composition, and to determine antioxidant and anti-inflammatory activities of phenolic rich extracts obtained from two kinds of common beans, white kidney beans (WKB) and round purple beans (RPB). Phenolic acids were the predominant component in WKB extracts, whereas RPB extracts presented higher concentrations of phenolic compounds, mainly catechin derivatives, proanthocyanidins and catechin glucoside. In addition, RPB extracts showed higher antioxidant capacity and higher anti-inflammatory activity by the reduction of NO production and cytokine mRNA expression of LPS stimulated macrophages. These results suggest that common bean extracts may be used as a source of anti-inflammatory agents as well as a dietary complement for health promotion.

Keywords: Anti-inflammatory; Antioxidant; Beans; Inflammation; Inflammatory mediators; Phenolic compounds; Transcription factors.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Anti-Inflammatory Agents / chemistry*
  • Antioxidants
  • Fabaceae / chemistry*
  • Hydroxybenzoates / chemistry*
  • In Vitro Techniques


  • Anti-Inflammatory Agents
  • Antioxidants
  • Hydroxybenzoates
  • phenolic acid