New insights into chemical compositions and health‐promoting effects of black beans (Phaseolus vulgaris L.)

Abstract

Abstract Black beans (Phaseolus vulgaris L.) are most widely consumed in China, India, and America due to their unique taste and potent health benefits attributed to their higher content of phytochemicals. Researchers have extensively explored the phenolic profile and biological properties of black beans. This paper first attempt to review nutritional composition, phytochemical profile, and health‐promoting properties of black beans. Black beans are reported to exhibit potent antioxidant, antidiabetic, anticancer, anti‐cardiovascular diseases, and anti‐inflammatory properties due to the present of high level of various phytochemicals. Impacts of various processing technologies have also been extensively explored by researchers. However, the synergistic effects of black beans in combination with other food materials as final food products need to be studied in the future. This review paper will be helpful for researchers in food processing area for the development of novel black beans‐based functional food products.

Keywords

• anthocyanins
• black beans
• health‐promoting effects
• nutritional composition
• Phaseolus vulgaris
• phytochemicals