Chemical Components with Health Implications in Wild and Cultivated Mexican Common Bean Seeds (Phaseolus vulgaris L.) LUIS DI ÄAZ-BATALLA, ²,‡ JACK M. WIDHOLM, § GEORGE C. FAHEY,JR., # EDUARDO CASTAN ˜ O-TOSTADO, ² AND OCTAVIO PAREDES-LO Ä PEZ* ,‡ Programa de Posgrado en Alimentos del Centro de la Repu ´blica (PROPAC), Facultad de Quı ´mica, Universidad Auto ´noma de Quere ´taro, Quere ´taro, Qro. 76010, Mexico; Centro de Investigacio ´n y de Estudios Avanzados del Instituto Polite ´cnico Nacional, Unidad Irapuato, Apartado Postal 629, Irapuato, Gto. 36500, Mexico; and Departments of Crop Sciences and Animal Sciences, University of Illinois, Urbana, Illinois 61801 Common bean effects on health have been related to its dietary fiber content and other active compounds. This study assessed the content of flavonoids, coumestrol, phenolic acids, galactooligo- saccharides, and phytic acid in wild and cultivated Mexican common bean seeds (raw and cooked) and that of flavonoids, coumestrol, and phenolic acids in germinated bean seeds. The presence of isoflavones in raw bean seeds was not confirmed by the UV spectra. Quercetin, kaempferol, p-coumaric acid, ferulic acid, p-hydroxybenzoic acid, and vanillic acid mean contents were 10.9, 52.3, 10.1, 9.6, 5.4, and 18.2 µg/g, respectively; raffinose, stachyose, verbascose, and phytic acid mean contents were 8.5, 56.3, 5.5, and 11.5 mg/g, respectively, in raw seeds. All compounds were affected by autoclaving, and germination resulted in a de novo synthesis of flavonols, phytoestrogens, and phenolic acids. The impact on health of common bean seed is affected by dietary burden, specific compounds content, and processing. On the other hand, germinated bean seed or beans sprouts may be sources of antioxidants and phytoestrogens. KEYWORDS: Common bean; Phaseolus vulgaris; wild; cultivated; chronic diseases; HPLC; active compounds; antioxidants; isoflavonoids; flavonoids; flavonols; phenolic acids; phytoestrogens; prebiotics; galactooligosaccharides; phytic acid INTRODUCTION In 2001, chronic diseases such as obesity, diabetes, cardio- vascular disease, and cancer resulted in ∼60% of the 56.5 million total reported deaths in the world. The chronic disease problem is far from being limited to developed regions of the world, contrary to widely held beliefs. Developing countries are increasingly suffering from public health problems related to chronic diseases (1). Given the rapidity with which traditional diets and lifestyles are changing in many developing countries, it is not surprising that chronic diseases occur in countries where undernutrition and food insecurity are endemic problems (1, 2). Beyond the appropriate medical treatment for those already affected, the public health approach of primary prevention is considered to be the most cost-effective, affordable, and sustainable course of action to cope with the chronic disease epidemic worldwide (1). Epidemiologic studies have shown the protective effect of plant-based diets on chronic diseases (3), and several phy- tochemicals have been implicated (4). These compounds can have complementary and overlapping mechanisms of action, including modulation of detoxification enzymes, stimulation of the immune system, reduction of platelet aggregation, modula- tion of lipid and hormone metabolism, antioxidant, antibacterial, antimutagen, and antiangiogenic effects, reduction of tumor initiation, and promotion and induction of apoptosis (4). Nonsoybean legumes play an important role in the traditional diet of many peoples throughout the world (2, 5). On the other hand, there is evidence that they decrease the risk of cardio- vascular disease (6), diabetes and obesity (7, 8) and some kinds of cancer (9). The common bean seed (Phaseolus Vulgaris L.) is an important source of protein, complex carbohydrates, minerals, and dietary fiber, principally in developing countries. Like other legume seeds, the common bean seed contains a number of bioactive substances including enzyme inhibitors, lectins, phytates, oligosaccharides, and phenolic compounds that play metabolic roles in humans or animals that frequently consume these foods. These effects may be regarded as positive, negative, * Author to whom correspondence should be addressed [telephone +52 (462) 623-9641 or 623-9674; fax +52 (462) 624-5996; e-mail oparedes@ ira.cinvestav.mx]. ² Universidad Autonoma de Quere ´taro. ‡ CINVESTAV Unidad Irapuato. § Department of Crop Sciences, University of Illinois. # Department of Animal Sciences, University of Illinois. J. Agric. Food Chem. 2006, 54, 2045-2052 2045 10.1021/jf051706l CCC: $33.50 © 2006 American Chemical Society Published on Web 02/23/2006