Common Beans as a Source of Amino Acids and Cofactors for Collagen Biosynthesis
Abstract
:1. Introduction
2. Health Benefits Associated with the Consumption of Common Beans
Nutrients/System | Beneficial Effect | References |
---|---|---|
Beans’ nutritional profile as healthy food has high content of dietary fiber and slowly absorbed carbohydrates | Reduces glucose plasma levels and decreases the type 2 diabetes risk | [29,40] |
Phytochemical content: Phenolic acids, tannins, flavonoids, flavanols, isoflavones, anthocyanins, and proanthocyanidins | Antioxidant activity, and antimutagenic and antiproliferative activities | [9,31,33,34,35] |
Total phenolics, individual phenolic acids, flavonoids, anthocyanins, and tannins, in addition to a limited contribution of fatty acids | Protective effect in metabolic syndrome In endothelium, reduces damage in the development of atherosclerosis and inflammation | [13,36,37] |
Fatty acid metabolism | Improves the lipid profile: Reduces total cholesterol and LDL and increases HDL cholesterol. | [36,38] |
Weight and obesity | Reduction in body weight index, fat mass, adipose tissue thickness, and anthropometric measurements of waist, hip, and thigh | [29,41,42] |
Vascular system | Antiplatelet effect, and the ability to suppress platelet secretion | [43,46] |
Peptides present in the indigestible fraction of common beans | Protect cells from oxidative stress and inhibit the angiotensin-I-converting enzyme | [47] |
Hydrolysates and amino acids (lysine, leucine, serine, and glutamine) | Increase the e-NOS expression and module of NO production | [37,48] |
Dietary fiber and gut system | Facilitation of nutrient transit, probiotic effect, modulation in gut microbial composition | [49,50,51,52,53] |
Quercetin | Anti-inflammatory properties | [54] |
3. What Is the Protein Collagen?
4. Amino Acids to Support Collagen Production
5. Cofactors for Collagen Biosynthesis
6. Collagen Sources and Production
7. Collagen Precursor Bioavailability
8. Protein and Peptide Digestion and Absorption
9. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Añazco, C.; Ojeda, P.G.; Guerrero-Wyss, M. Common Beans as a Source of Amino Acids and Cofactors for Collagen Biosynthesis. Nutrients 2023, 15, 4561. https://doi.org/10.3390/nu15214561
Añazco C, Ojeda PG, Guerrero-Wyss M. Common Beans as a Source of Amino Acids and Cofactors for Collagen Biosynthesis. Nutrients. 2023; 15(21):4561. https://doi.org/10.3390/nu15214561
Chicago/Turabian StyleAñazco, Carolina, Paola G. Ojeda, and Marion Guerrero-Wyss. 2023. "Common Beans as a Source of Amino Acids and Cofactors for Collagen Biosynthesis" Nutrients 15, no. 21: 4561. https://doi.org/10.3390/nu15214561