Biologically active compounds in the common bean (phaseolus vulgaris l.) and their health benefits

Among dry beans, common bean (Phaseolus vulgaris L.) seed is widely consumed throughout the world, especially in many African, Central and South American countries. Beans are recognized for their high protein and carbohydrate contents, and as good sources of minerals, vitamins, and polyunsaturated fatty acids. In addition to its nutritional value, common bean is gaining attention as a functional or nutraceutical food. Several studies have shown a correlation between consumption of beans and a reduced risk of suffering chronic and degenerative diseases such as cancer, cardiovascular diseases, obesity and diabetes. This chapter describes these health benefits attributed to carbohydrates (fiber and oligosaccharides), proteins (lectins, a-amylase inhibitors, trypsin inhibitors) and bioactive peptides.