Beans, the Best Antioxidants Against Diseases Associated with Oxidative Stress

By Kyle J. Norton

Antioxidants are stable atoms which inhibit oxidation induced by free radicals.

Free radicals are highly unstable atoms. Internally, free radicals are produced by body cell metabolism. Externally, free radical can enter our body from the environment, such as the air we breathe, the food we eat and the water we drink.

In other words, any chemicals compounds or molecules which process an oxygen atom can be free radicals in a chemical reaction with other atoms.

Oxidative stress can either be caused by overexpression of free radicals or depletion of antioxidant enzymes produced by the host.

According to the epidemiological studies, free radicals are dangerous to human health in excessive amount. Overexpression of free radicals induced oxidative stress has been found to damage the lipid, and protein and induce the alternation of healthy cell DNA, inducing the pathogenesis of various disorders and diseases.

Some researchers suggested that by balancing the ratio of free radicals and antioxidants in the body, diseases associated with oxidative stress can be preventable.
Dr. Monica H Carlsen wrote, “A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants”.

And, “there are several thousand-fold differences in antioxidant content of foods. Spices, herbs, and supplements include the most antioxidant-rich products in our study, some exceptionally high. Berries, fruits, nuts, chocolate, vegetables, and products thereof constitute common foods and beverages with high antioxidant values”.

Beans are seeds of several genera of the flowering plant family Fabaceae, including the common bean, green bean, and French bean.

On finding a potent veggie for the prevention of diseases associated with oxidative stress, researchers investigated the effects of bean extracts antioxidant activity.

According to the tested differentiation on chemical analysis, polyphenols, such as gallic acid, chlorogenic acid, epicatechin, myricetin, formononetin, caffeic acid, and kaempferol found in the beans exerted a significant antioxidant activity (AA) against to the activity of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical by 50% (EC50) ranged from 1.568 ± 0.041 to 66.572 ± 3.197 mg.

Furthermore, the extracts also inhibited the proliferation of the human epithelial colorectal adenocarcinoma (Caco-2) cells, human breast cancer cells MCF-7, and A549 NSCLC cell line through its cytotoxic activity without affecting the nearby healthy cells.

Moreover, cooking beans has been found to reduce antioxidant activity only marginally.

Most importantly, all tested beans showed no significant differences in the biological activities within the same variety, before and after cooking.

Based on the findings, researchers said, ” Qualitative and quantitative differences in phenolic composition between the groups of beans influenced the biological activities”.
In other words, the antioxidant efficacy of beans was attributed by all chemical compounds that work synergistically to inhibit the diseases involved in oxidative stress.

Taken altogether, beans may be used as an adjunct therapy for the prevention and treatment of diseases associated with oxidative stress, pending to the confirmation of larger sample size and multicenter human study.

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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)

Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it’s news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Named 50 of the best health Tweeters Canada – Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.

(1) Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking by Maria Neve Ombra,1 Antonio d’Acierno,1 Filomena Nazzaro,1 RiccardoRiccardi,2 Patrizia Spigno,2 Massimo Zaccardelli,3 Catello Pane,3 MenaMaione,1 and Florinda Fratianni. (Hindawi)
(2) The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide by Carlsen MH1, Halvorsen BL, Holte K, Bøhn SK, Dragland S, Sampson L, Willey C, Senoo H, Umezono Y, Sanada C, Barikmo I, Berhe N, Willett WC, Phillips KM, Jacobs DR Jr, Blomhoff R. (PubMed)