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Phenolic composition changes of processed common beans: Their antioxidant and anti-inflammatory effects in intestinal cancer cells

AutorMoreno Jiménez, M. R.; Cervantes-Cardoza, Verónica; Gallegos-Infante, José A.; González-Laredo, Rubén F.; Estrella, Isabel ; García-Gasca, Teresa de J.; Herrera-Carrera, E.; Díaz-Rivas, Jesús O.; Rocha-Guzmán, N. E.
Fecha de publicación2015
EditorElsevier
CitaciónFood Research International 76: 79- 85 (2015)
Resumen© 2015 Elsevier Ltd. Four varieties of common beans, Negro 8025 (N), Bayo Victoria (BV), Pinto Durango (PD), and Pinto Saltillo (PS) were evaluated and compared for phenolic composition, antioxidant activity and anti-inflammatory effects by in vitro human intestinal cell model. Beans were processed by canning and boiling in open pot. Acetone/Water extracts were analyzed for phenolic composition by HPLC-PAD and HPLC-MS, screened for antioxidant activities, as lipid peroxidation inhibition and chelating capacities by inhibition of deoxi-D-ribose degradation. It was investigated their anticarcinogenic effect by inhibiting cell proliferation, decreasing interleukin-8 (IL-8), modulating interleukin-10 (IL-10), inhibiting tumor necrosis factor alpha (TNFα) and regulating nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κβ). Canning induced antioxidant compounds in order N. > PD > BV > PS associated with potential for scavenging hydroxyl radicals and metal chelating capacities. Effect of cooking on bioactive compounds was cultivar dependent, being more quantitative than qualitative due to release of bonded phenolics. Inhibition of cyclooxygenase-2 (COX-2), TNFα and NF-κβ was observed, and the induced expression of IL-10. Both effects were also cultivar and process dependent, particularly in PD beans.
URIhttp://hdl.handle.net/10261/123777
DOI10.1016/j.foodres.2014.12.003
Identificadoresdoi: 10.1016/j.foodres.2014.12.003
issn: 0963-9969
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