Cargando…

A review on metabolites and pharmaceutical potential of food legume crop mung bean (Vigna radiata L. Wilczek)

Mung bean or moong or green gram, an important grain legume, is cultivated mainly in Asian countries and other parts of the world as a food crop. It is a highly nutritious grain legume with a high content of easily digestible proteins (20–32%), carbohydrates (53.3–67.1%), lipids (0.71–1.85%), vitami...

Descripción completa

Detalles Bibliográficos
Autores principales: Mehta, Nikhil, Rao, Priyanka, Saini, Raman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Termedia Publishing House 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9642937/
https://www.ncbi.nlm.nih.gov/pubmed/36605597
http://dx.doi.org/10.5114/bta.2021.111107
_version_ 1784826419908444160
author Mehta, Nikhil
Rao, Priyanka
Saini, Raman
author_facet Mehta, Nikhil
Rao, Priyanka
Saini, Raman
author_sort Mehta, Nikhil
collection PubMed
description Mung bean or moong or green gram, an important grain legume, is cultivated mainly in Asian countries and other parts of the world as a food crop. It is a highly nutritious grain legume with a high content of easily digestible proteins (20–32%), carbohydrates (53.3–67.1%), lipids (0.71–1.85%), vitamins, minerals, and fiber. It also contains some antinutrients such as tannins, phytic acid, hemagglutinin, polyphenols, and trypsin inhibitors in low concentrations. The sprouting of seeds leads to dynamic changes in metabolites with a decrease in antinutrient content and an increase in the nutritional value. In addition to these nutrients and antinutrients, the plant also contains various other phytochemicals such as alkaloids, flavonoids, saponins, phenols, glycosides, and bioactive peptides, which exhibit an array of pharmaceutically important properties such as anti-inflammatory, antinociceptive, antimicrobial, antioxidant, antidiabetic, lipid metabolism regulation, antihypertensive, antiallergic, and antitumor. Being rich in nutritional value and other phytochemical components, the plant can be explored further for its pharmaceutical properties and used as an efficient food additive in the preparation of different types of dietary supplements or food-derived drugs.
format Online
Article
Text
id pubmed-9642937
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher Termedia Publishing House
record_format MEDLINE/PubMed
spelling pubmed-96429372023-01-04 A review on metabolites and pharmaceutical potential of food legume crop mung bean (Vigna radiata L. Wilczek) Mehta, Nikhil Rao, Priyanka Saini, Raman BioTechnologia (Pozn) Review Papers Mung bean or moong or green gram, an important grain legume, is cultivated mainly in Asian countries and other parts of the world as a food crop. It is a highly nutritious grain legume with a high content of easily digestible proteins (20–32%), carbohydrates (53.3–67.1%), lipids (0.71–1.85%), vitamins, minerals, and fiber. It also contains some antinutrients such as tannins, phytic acid, hemagglutinin, polyphenols, and trypsin inhibitors in low concentrations. The sprouting of seeds leads to dynamic changes in metabolites with a decrease in antinutrient content and an increase in the nutritional value. In addition to these nutrients and antinutrients, the plant also contains various other phytochemicals such as alkaloids, flavonoids, saponins, phenols, glycosides, and bioactive peptides, which exhibit an array of pharmaceutically important properties such as anti-inflammatory, antinociceptive, antimicrobial, antioxidant, antidiabetic, lipid metabolism regulation, antihypertensive, antiallergic, and antitumor. Being rich in nutritional value and other phytochemical components, the plant can be explored further for its pharmaceutical properties and used as an efficient food additive in the preparation of different types of dietary supplements or food-derived drugs. Termedia Publishing House 2021-12-22 /pmc/articles/PMC9642937/ /pubmed/36605597 http://dx.doi.org/10.5114/bta.2021.111107 Text en © 2021 Institute of Bioorganic Chemistry, Polish Academy of Sciences https://creativecommons.org/licenses/by-nc-nd/3.0/This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs (CC BY-NC-ND), allowing third parties to download and share its works but not commercially purposes or to create derivative works.
spellingShingle Review Papers
Mehta, Nikhil
Rao, Priyanka
Saini, Raman
A review on metabolites and pharmaceutical potential of food legume crop mung bean (Vigna radiata L. Wilczek)
title A review on metabolites and pharmaceutical potential of food legume crop mung bean (Vigna radiata L. Wilczek)
title_full A review on metabolites and pharmaceutical potential of food legume crop mung bean (Vigna radiata L. Wilczek)
title_fullStr A review on metabolites and pharmaceutical potential of food legume crop mung bean (Vigna radiata L. Wilczek)
title_full_unstemmed A review on metabolites and pharmaceutical potential of food legume crop mung bean (Vigna radiata L. Wilczek)
title_short A review on metabolites and pharmaceutical potential of food legume crop mung bean (Vigna radiata L. Wilczek)
title_sort review on metabolites and pharmaceutical potential of food legume crop mung bean (vigna radiata l. wilczek)
topic Review Papers
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9642937/
https://www.ncbi.nlm.nih.gov/pubmed/36605597
http://dx.doi.org/10.5114/bta.2021.111107
work_keys_str_mv AT mehtanikhil areviewonmetabolitesandpharmaceuticalpotentialoffoodlegumecropmungbeanvignaradiatalwilczek
AT raopriyanka areviewonmetabolitesandpharmaceuticalpotentialoffoodlegumecropmungbeanvignaradiatalwilczek
AT sainiraman areviewonmetabolitesandpharmaceuticalpotentialoffoodlegumecropmungbeanvignaradiatalwilczek
AT mehtanikhil reviewonmetabolitesandpharmaceuticalpotentialoffoodlegumecropmungbeanvignaradiatalwilczek
AT raopriyanka reviewonmetabolitesandpharmaceuticalpotentialoffoodlegumecropmungbeanvignaradiatalwilczek
AT sainiraman reviewonmetabolitesandpharmaceuticalpotentialoffoodlegumecropmungbeanvignaradiatalwilczek