Mung Bean Functional Protein Enhances Endothelial Function via Antioxidant Activity and Inflammation Modulation in Middle-Aged Adults: A Randomized Double-Blind Trial

Abstract

This study examines the impact of mung bean (Vigna radiata) protein consumption on endothelial function in middle-aged adults, focusing on antioxidant enzyme activity and anti-inflammatory markers. Mung beans have shown promise in enhancing cardiovascular function, lowering blood pressure, and improving lipid profiles, but the underlying mechanisms of these functions remain unclear. Conducted as a three-arm randomized, double-blind, placebo-controlled trial, this study involved male and female participants aged 45 to 60 and assigned them to consume either a placebo or a mung bean functional drink containing 10 or 15 g of mung bean protein daily for six weeks. Vasodilation was assessed using flow-mediated dilation (FMD), and oxidative stress markers, antioxidant enzyme activity, and inflammatory markers were measured at baseline and after the intervention. The results indicate that six weeks of mung bean consumption significantly benefits healthy middle-aged adults by enhancing antioxidant enzyme activity and reducing inflammatory mediators’ expression. Additionally, the increase in brachial artery diameter following FMD indicates improved endothelial function.

Keywords

• mung bean
• functional protein
• endothelial function
• antioxidant enzymes activity
• flow-mediated dilation