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Nutrients 2018, 10(7), 821; https://doi.org/10.3390/nu10070821

Cholesterol-Lowering and Liver-Protective Effects of Cooked and Germinated Mung Beans (Vigna radiata L.)

1
Department of Nutrition, Universidade Federal do Piauí, Campus Universitário Ministro Petrônio Portela, Teresina, PI 64.049-550, Brasil
2
Department of Biophysics and Physiology, Universidade Federal do Piauí, Campus Universitário Ministro Petrônio Portela, Teresina, PI 64.049-550, Brasil
3
Department of Pharmacology, Universidade Federal do Piauí, Campus Universitário Ministro Petrônio Portela, Teresina, PI 64.049-550, Brasil
4
Department of Anatomy and Morphology, Universidade Federal do Piauí, Campus Universitário Ministro Petrônio Portela, Teresina, PI 64.049-550, Brasil
5
Department of Food Technology, Universidade Federal Rural do Rio de Janeiro, Rodovia BR 465, Km 07, s/n—Zona Rural, Seropédica, RJ 23890-000, Brazil
6
Faculty of Public Health, Department of Nutrition, Universidade de São Paulo, Av. Dr. Arnaldo, n. 715, São Paulo, SP 12.406-904, Brasil
7
Empresa Brasileira de Pesquisa Agropecuária—EMBRAPA, Av. Duque de Caxias, nº 5.650, Bairro Buenos Aires, Teresina, PI 64008-780, Brasil
*
Author to whom correspondence should be addressed.
Received: 6 June 2018 / Revised: 19 June 2018 / Accepted: 25 June 2018 / Published: 26 June 2018
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Abstract

We investigated the hypocholesterolemic and liver-protective effects of cooked and germinated whole mung beans. Hamsters were fed for 28 days on diets rich in saturated fatty acids and cholesterol, differing only in protein source (20%): casein, cooked whole mung bean, and germinated mung bean. After 28 days, we found reduced plasma concentrations of total cholesterol and non-HDL cholesterol, increased faecal cholesterol excretion, and reduced levels of asparagine aminotransferase and alanine aminotransferase enzymes in the liver. Reduction in hepatic lipid deposition was observed between each of the mung bean groups relative to the casein group. In addition, the animals of the geminated mung bean group showed a lack of inflammatory infiltrate and better vascularisation of the hepatic tissue. Results from this study show significant hypocholesterolemic and liver-protective properties of the mung bean, which are further enhanced after germination. View Full-Text
Keywords: protein; vigna; germination; lipid metabolism; fatty liver; cardiovascular disease protein; vigna; germination; lipid metabolism; fatty liver; cardiovascular disease
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Lopes, L.A.R.; Martins, M.C.C.; Farias, L.M.; Brito, A.K.S.; Lima, G.M.; Carvalho, V.B.L.; Pereira, C.F.C.; Conde Júnior, A.M.; Saldanha, T.; Arêas, J.A.G.; Silva, K.J.D.; Frota, K.M.G. Cholesterol-Lowering and Liver-Protective Effects of Cooked and Germinated Mung Beans (Vigna radiata L.). Nutrients 2018, 10, 821.

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