Nutritional and bioactive compounds of bean: Benefits to human health

The bean (Phaseolus vulgaris L.) is an important legume used for human nutrition. It is the major source of protein, dietary fiber, minerals and vitamins for many individuals and has potential to meet 10-20% of the recommended daily amount of certain nutrients for adults. The chemical composition of bean cultivars varies widely at 15-30% protein, 60-70% carbohydrates, and 0.7 to 2% lipids. The bean carbohydrates are composed primarily of starch, following by dietary fiber and α-galactosyl derivatives of sucrose. The major proteins of bean are globulins (54-79%) and albumins (12-30%) and the presence of protease inhibitors (α-amylase, chymotrypsin and trypsin), lectins and lipoxygenase have been verified. Furthermore, it has flavonols, isoflavones, phenolic acids, tannins and phytic acid. The processing, especially soaking and cooking may reduce the content phytochemicals with effect antinutritional, increase the minerals bioavailability and protein quality. Several studies have demonstrated the functional effects of compounds present in the bean on glycemic control, protection against oxidative stress, improvement in serum lipid profile, antihypertensive effects, chemopreventive effects, effects on obesity and metabolic syndrome. This chapter aims to support the discussion on chemical composition of raw and processed beans, and the impact of its chemical components on human health.