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Article

Germination Improves the Polyphenolic Profile and Functional Value of Mung Bean (Vigna radiata L.)

1
Department of Physiology, Institute of Nutrition and Food Technology (INyTA), Biomedical Research Center (CIBM), Universidad de Granada, Avda del Conocimiento s/n, 18100 Granada, Spain
2
Institute of Biopathology and Regenerative Medicine (IBIMER), Biomedical Research Center (CIBM), Biosanitary Institute of Granada (IBS GRANADA), Universidad de Granada, Avda del Conocimiento s/n, 18100 Granada, Spain
3
Department of Mass Spectrometry, Scientific Instrumentation Centre (CIC), Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071 Granada, Spain
4
School of Pharmacy and Life Sciences, Robert Gordon University, Aberdeen AB10 7GJ, UK
*
Author to whom correspondence should be addressed.
Antioxidants 2020, 9(8), 746; https://doi.org/10.3390/antiox9080746
Received: 27 July 2020 / Revised: 8 August 2020 / Accepted: 12 August 2020 / Published: 13 August 2020
(This article belongs to the Special Issue Antioxidant and Biological Properties of Plant Extracts)
The use of legumes as functional foods has gained increasing attention for the prevention and treatment of the so called non-communicable diseases that are highly prevalent worldwide. In this regard, biotechnological approaches for the enhancement of legumes’ nutritional and functional value have been extensively employed. In the present study, the process of germination increased several parameters of mung bean (Vigna radiata L.) functionality, including extract yield, total phenolic content and in vitro antioxidant capacity. In addition, 3-day-germinated mung bean proved to be an interesting source of dietary essential minerals and exhibited a greater variety of polyphenolic compounds compared to raw mung bean. These properties resulted in enhanced cytoprotective features of the 3-day mung bean extracts against radical oxygen species in human colorectal (HT29) and monocyte (U937) cell lines. Moreover, the antiproliferative effects were tested in different colon cancer cell lines, T84 and drug-resistant HCT-18, as well as in a non-tumor colon CCD-18 line. Altogether, our results demonstrate that the germination process improves the mung bean’s nutritional value and its potential as a functional food. View Full-Text
Keywords: mung bean; germination; polyphenols; antioxidant capacity; antiproliferative effect mung bean; germination; polyphenols; antioxidant capacity; antiproliferative effect
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MDPI and ACS Style

Kapravelou, G.; Martínez, R.; Perazzoli, G.; Sánchez González, C.; Llopis, J.; Cantarero, S.; Goua, M.; Bermano, G.; Prados, J.; Melguizo, C.; Aranda, P.; López-Jurado, M.; Porres, J.M. Germination Improves the Polyphenolic Profile and Functional Value of Mung Bean (Vigna radiata L.). Antioxidants 2020, 9, 746. https://doi.org/10.3390/antiox9080746

AMA Style

Kapravelou G, Martínez R, Perazzoli G, Sánchez González C, Llopis J, Cantarero S, Goua M, Bermano G, Prados J, Melguizo C, Aranda P, López-Jurado M, Porres JM. Germination Improves the Polyphenolic Profile and Functional Value of Mung Bean (Vigna radiata L.). Antioxidants. 2020; 9(8):746. https://doi.org/10.3390/antiox9080746

Chicago/Turabian Style

Kapravelou, Garyfallia, Rosario Martínez, Gloria Perazzoli, Cristina Sánchez González, Juan Llopis, Samuel Cantarero, Marie Goua, Giovanna Bermano, Jose Prados, Consolación Melguizo, Pilar Aranda, María López-Jurado, and Jesus M. Porres 2020. "Germination Improves the Polyphenolic Profile and Functional Value of Mung Bean (Vigna radiata L.)" Antioxidants 9, no. 8: 746. https://doi.org/10.3390/antiox9080746

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