PAK. J. FOOD SCI.

, 25(4), 2015: 235-246

ISSN: 2226-5899

Nutritional, functional and health promoting attributes of red

kidney beans; A review
Aamir Shehzad1, Umer Masood Chander1, Mian Kamran Sharif1, Allah Rakha1, Anam Ansari1 and Muhammad
Zuhair Shuja2
1
National Institute of Food Science & Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences,
University of Agriculture, Faisalabad, Pakistan
2
Punjab Medical College, Faisalabad, Pakistan

Corresponding author: aamir1326@yahoo.com

ABSTRACT

Numerous practices of poor nutrition are resulting in under malnutrition and over malnutrition. These conditions
caused by a complex array of issues, including dietary inadequacy, infections, and socio-cultural factors.
Malnutrition can lead to wasting and stunting, micronutrient deficiencies, as well as diabetes and other diseases.
Shifting towards plant based diet is good approach to tackle protein energy malnutrition and health issues. In this
context, Red kidney beans consider to be high in component like protein (possess essential amino acid)
carbohydrates, dietary fiber, minerals and vitamins. Proteins are normally considered as the prominent
macronutrient in red kidney beans. Consumption of red kidney beans has been linked to decreased occurrence of
chronic non communicable diseases such diabetes, cancer, obesity and coronary heart diseases. Similarly, red kidney
beans contain a variety of phytochemicals. These phytochemicals like, flavonoids, polyphenols and antioxidants are
conforming to offer protective physiological effects in the body against numerous ailments i.e. cancer, diabetics,
cardiovascular diseases and neurodegenerative. Thus the present aim of this review is to highligh the magnitude of
the phytochemicals on such ailments.

Keywords: malnutrition, nutrient deficiencies, kidney beans, neurodegenerative,

INTRODUCTION formulation and processing of complementary foods

Malnutrition is presently prevalent all-around the
globe. In this perspective, the extremely thoughtful
matter is dietetic issues about protein energy
malnutrition (Iqbal et al., 2006). Existence level of
malnutrition is challenged and generally shifted from
30 to 60% in elderly people (Smolineret al., 2008).
Malnutrition denotes both the over nutrition and
under nutrition latter one is more prominent (Green
and Watson, 2005).
The nutritional statistics in Pakistan depicted that low
consumption of protein proved to be harmful up to
great extent. It has been stated that almost 50% of
infants and children mortality is linked to different
kinds of malnutrition (GOP, 2015). In Pakistan, it is
widespread immensely in Baluchistan, KPK, Sindh
and Punjab with the percentage of 73% 69%, 64%
and 51% respectively, (NNS, 2011). In order to
abolish the issues of malnutrition among the people,
various researches have been conducted on the
such as beans and maize (Ijarotimi, 2006).
An alternative choice for optimum nutrients
requirements for the consumers is the
supplementation, fortification, and enrichment of diet
with plant proteins. Therefore priority has been given
to the nutritional examination of proteins from
various plant species (Mubarak, 2005). Protein
supply to whole mankind to a satisfactory level is a
world level challenge which intensified fears about
protein energy malnutrition. Mostly, supplementation
of cereal based foods with pulses i.e. green pea, black
and white chickpea, red kidney beans and lentils is
utilized to minimize this issue (Boye et al., 2010).
Beans have been proved very crucial leguminous
crops, efficiently involve in the fixation of nitrogen
from atmosphere. Due to high protein content and
essential amino pulses are considered as an important
source of protein in developing and vegetarian
nations. These are also known as poor man meat.

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Cereal based diets added with pulses are supposed as
supplemented foods in order to enhance their protein
content and lysine bio-availability (Bahnassey et al.,
1986). Almost 70% of the whole world pulses
production is used for human consumption.
Commonly known pulses (chickpea, cowpea, lentil,
mung bean, mash bean, kidney beans etc) are usually
cultivated in rabi and kharif seasons. A very little
production is observed in Pakistan due to certain
limiting factors (Chaudhry et al., 2002). The globally
production of pulses was surveyed to exceed 176
million tons in 2003, of which 40 million produced in
Africa and about 63 million in India.
Among the pulses kidney bean Phaseolus vulgaris is
a conventionally consumed human diet. It is derived
from common bean ancestor; usually dark red in
colour and kidney shaped. Also known as common
bean, snap dragon, navy bean, pinto bean, rajma and
surkh lobia. Leading producing countries are Brazil,
United States, India, China, Turkey and Ethopia
(Sahadevan et al., 2012). In Southeast Asia,
consumption of pulses is reasonable and a good
variety of species are grown, produced and used as
seeds and green vegetative pods in various (Nyau,
2014). Consumption of red kidney beans in Pakistan
is 50,000 tons and production is hardly attained about
10,000 tons means importing 40,000 - 50,000 tons,
major exporter of kidney beans to Pakistan is China
(PARC, 2014). It has an indispensible value in
human diet and enhances the nutritional status of low
income community up to prestige level. Beans have
two or three folds more amounts of protein than
cereals and provide suitable path for eliminating the
protein malnutrition. Thus potential for beans to be
used as nutraceuticals and functional food is thus
very promising. The nutraceutical components of
food support health and also provide basic nutrients.
Various studies have been proved that consuming red
kidney beans reduced the risks of diabetes and
obesity (Geil & Anderson, 1994). As compared to
other starchy foods red kidney beans starch is
digested much slowly and possess very low glycemic
index (Nyau, 2014). Foods with low glycemic
responses intend to produce loss spikes in blood
glucose and proved to be beneficial to diabetic
patients. Low glycemic foods enhanced adipocyte
insulin- mediated sugar usage in in vitro (Wolever et
al., 1987), secondly the speed of catabolism of starch
from beans is slower (Leathwood & Pollet, 1988).
Beans have been observed to have tendency to confer
weight management owing to their low glycemic
index, resistant starch and great satiety level
(Hotamisligil, 2003).
Utilization
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PAK. J. FOOD SCI., 25(4), 2015: 235-246
ISSN: 2226-5899
Kidney beans show a vigorous role in human diet,
mainly enhance the dietetic status of low earning
population (Milan-Carrillo et al., 2007). These are
utilized in culinary diets as dried beans or canned
beans. They have gained much importance in the fruit
and vegetable processing factories in the
manufacturing of frozen fermented or canned foods.
Also,used in salads and appetizers.
Nutritional Aspects
Red kidney beans (Phaseolus vulgaris L.), are
splendid sources of energy, proteins, carbohydrates
minerals and vitamins (Rehman & Shah 2004; Yin et
al., 2008). These are renowned for their higher
dietary fiber, minerals and protein contents. The flour
and protein essence these red kidney beans depicted
vital functional features (Tang, 2008). These beans
possess excellent nutritional profile with 22.7 %
protein, 3.5 % mineral, 1 % fat and 57.7 %
carbohydrates out of which total carbohydrates have,
38.6 % starch and 18.8 % dietary fiber (60 %
insoluble and 40 % soluble). Its protein has highest
lysine content about 5 % (Thapa, 2012; Qayyum et
al., 2012).
Proteins mostly found in these beans are storage
proteins i.e. 75-80%. Important nitrogenous
compounds and amino acids are supplied by these
proteins to the early seedlings. Kidney beans are
excellent source of lysine, and can be used for the
fortification of cereal based products (Loggerenberg,
2004). These have higher level of RS in comparison
to cereal grains and tuber (Yadav et al., 2010). The
merit of this bean is its great caloric index and
protein quantity. The scientists have provoked that
small amount of phenolic compounds and phytates
(available in legumes) may be defensive against CVD
and cancer (Ramirez-Cardenas et al., 2008).
Carbohydrates Fermentating ability of red kidney
beans can results in the generationof SCFAs and
lowers the intestinal pH (Fernandes et al., 2010). Red
kidney beans are best source of vitamin B group,
essential minerals like K, Ca, Mg, P and iron too
(Souci et al., 2000). These are prestigious source of
plant based dietary protein mainly in areas where
utility of meat is prohibited or limited owing to
reasons like scarcity, religious restrictions, cultural
customs and unaffordable price of meat protein. Most
studies have pointed out the health friendly role of
these beans including decreased threats of CVD
(Flight and Clifton, 2006).
Amino Acid Profile
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Red kidney beans show excellent amino acid profile
mainly rich in lysine, leucine, aspartic acid,glutamic
acid and arginine. Beans provide optimum amount of
essential amino acids when utilized with cereals and
other sulphur containing products (Boye et al.,
2010a). The glutamic and aspartic acids are mainly
acidic in nature and present in raw as well as
processed beans. Except for cysteine, methionine and
tryptophan, the raw and processed red kidney beans
replenish the FAO/WHO amino acid needs for
teenagers. Red kidney beans provide 10.2g glutamic
acid, 9.5g aspartic acid, 1.2g cysteine, 1.7g
methionine, 3g histidine, 4.4g alanine, 5.2g glycine,
3.4g threonine, 3.3g proline, 3,7g isoleucine, 3.1g
tyrosine, 4.6g phenylalanine, 4.1g valine, 3.1g serine,
6.9g arginine, 7glysine and 7.2g leucine per 100g
(Audu and Aremu, 2011). Cowpea is methionine and
threonine rich legume. It also contains glutamic acid
& aspartic acid which are non- essential amino acids.
Cowpea has essential amino acids in higher quantity
whilst lentil is rich in non-essential amino acid (Iqbal
et al., 2006). Broad bean has methionine/cystine as
the limiting amino acids. However, mostly all other
EAAs fulfill the people needs though the quantity in
contrast to egg is lower (Mortuza et al., 2009).
The availability of essential amino acids in
significant quantity ameliorates the nutritional level
of the plant based protein. Microwave cooking
method does not cause any adverse effect on the
essential amino acid however; intensive and frequent
processing of bean at high temperature reduced the
availability of essential amino acidss (Gurumoorthi et
al., 2008; Hadjipanayiotou and Economides, 2001).
Flavonoids
Flavonoids are secondary metabolites of plants and
have polyphenolic structure. They are synthesized
through the polypropanoid pathway having
phenylalanine its primary component (Manach et al.,
2004). They consist of C15 atoms in their main
nucleus and two aromatic rings which are linked
through a heterocyclic pyrane ring. All flavonoids
have a C6-C3-C6 basic structural skeleton with two
aromatic C6 rings (A and B) and a heterocyclic ring
(C) which has a one oxygen atom (Cushnie et al.,
2005). They can be classified into flavanols
[monomeric (catechin, epicatechin)] and flavonols
(quercetin) on the base of oxidation state of rings and
the link between the aromatic rings (Williams et al.,
2004).
Flavonoids are naturally present in fruits and other
foods from plant sources. They are used for some
technological purposes and organoleptic
characteristics. But different experimental and
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PAK. J. FOOD SCI., 25(4), 2015: 235-246
ISSN: 2226-5899
epidemiological results indicate that they also pose
potential health benefits (De Pascual-Teresa et al.,
2010). They have a beneficial role in many diseases
such as neurodegenerative conditions, cancer and
cardiovascular disease (Williams et al., 2004). 1g of
flavonoids should be consumed from diet based on
fruits and vegetables per day. The beneficial actions
of flavonoids are driven from their antioxidant
property and affinity for proteins (De Pascual-Teresa
et al., 2010).
Phenolic acids
Phenolic acids are classified as aromatic secondary
metabolites of plant (Tomas-Barberan and Espin,
2001) and universally present in plants kingdoms
(Dai and Mumper, 2010). They are generally referred
to as phenols that have carboxylic acid functionality.
These compounds are important for growth and
reproduction of plants and are synthesized as a
response to environmental factors such as moderate
chilling and pollution (Valentine et al., 2003).
Naturally phenolic acids consist of two different
carbon structures: (1) the hydroxycinnamic and (2)
hydroxybenzoic structure. Hydroxycinnamic acids
are formed as simple esters with hydroxyl-carboxylic
acid (Mandal et al., 2010) and their derivatives have
more antioxidants ability as compared to
hydrooxbenzoic acid derivatives. Hydroxycinnamic
acid derivatives has more potential for delocalization
of the phenoxyl radical (Steenkamp et al., 2013).
Phenolic acids are usually included in study due to
their beneficial role against oxidative damage and
degenerative diseases such as inflammation, cancer
and cardiovascular diseases (Battisti et al., 2008).
They have gained more importance due to their
antioxidant properties and used in food products (Dai
and Mumper, 2010). Phenolic acids also have unique
taste, flavor and health-promoting effects found in
fruits and vegetables (Tomas-Barberan and Espin,
2001).
Antioxidant
Antioxidants are the compounds that prevent the
human, animal and animal cells from harmful effects
of free radicals (Kukic et al., 2006). Phenolic acids
and flavonoids are the natural source of antioxidants
which are produced from plants. They are
considerable sources of antioxidants and more
efficient than Vitamin C, E and carotenoids (Dai and
Mumper, 2010). The antioxidant characteristics of
phenolic and flavonoid compounds are driven from
their capability to regulate the antioxidant defense,
scavenging the radical species (Cotelle, 2001). The
reduction property of phenolic compounds rely on the
number of free hydroxyl groups present in molecular
structure (Ghasemzadeh and Ghasemzadeh, 2011),
237

whereas flavonoids capability as antioxidants
depends on position of hydroxyl groups and some
other features in chemical structure (Saxena et al.,
2012).
Oxidative stress has a role in different diseases such
as cancer, neurodegenerative diseases and in aging
process (Astley, 2003). When antioxidants are
present in lower quantity as compared to substrate
then they can prevent the oxidisable substrate from
oxidation (Lucio et al., 2009). Free radicals have a
role in different physiological functions such as
defense, signal transduction, cell proliferation and
apoptosis. On the other hand, the exposure of main
biomolecule like lipid, DNA and protein of human
body to surplus quantity of free radicals leads to
different physical disorders such as diabetes, cancer
and cardiovascular diseases (Lee et al., 2004).
Studies related to flavonoids indicated that they have
a property to scavenge the peroxyl, alkyl peroxyl and
superoxide hydroxyl radicals and peroxynite in
organic and aqueous environments (Duthie et al.,
2000). The disturbance of balance between free
radicals and antioxidant may induce oxidation and
leads to cellular impairment (Kukic et al., 2006).
Dietary flavonoids can prevent the DNA damage
from free-radicals through a mechanism other than
solely direct free radical scavenging. The results
obtained from a pulse radiolysis studies and plasmid
test system have indicated that they can lower the risk
of single strand breaks in double stranded DNA and
residual base destruction through fast chemical repair
(Anderson et al., 2000). Some flavonoids may
chelate the transition metal ions which are required
for formation of reactive oxygen species and inhibit
the lipoxygenase reaction at initiation stages (Ross
and Kasum 2002). Antioxidants are also used in food
products to avoid the oxidation of foods, oxidation
process of food begin with exposing them to
environmental elements like air, light and
temperature (Hras et al., 2000).
Dietary fiber
Dietary fiber was defined by AACC (2000) as edible
fraction of plants or carbohydrates (non-starchy),
cannot be digested by human body enzymes to
absorbable components and undergo partially or fully
fermentation in large intestine (Duxbury, 2004).
Dietary fibers are considered as an important portion
of human diet and has several beneficial
physiological functions (Raninen et al., 2011) The
daily recommended level of dietary fiber in the diet is
25 to 30 g/day (Gorecka et al., 2010).
The highly processed diet results in lower fiber
contents (Kendall et al., 2010). In developed
countries, the diet with low fiber contents can leads
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ISSN: 2226-5899
to different diseases such as obesity, diabetes, tooth
decay, chronic constipation, appendicitis, polyps,
tumors (Rodriguez et al., 2006). The one way to
move up the fiber contents in diet is the enrichment
of food products with pure isolated fiber. It can be
done by the incorporation of cereals, fruits and
vegetables by-products which are rich source of non-
digestible carbohydrates (Nassar et al., 2008).
Dietary fiber can be classified as insoluble or soluble
(Zhang et al., 2011) and each class has different
physiological effects (Ajila and Rao, 2013). The ratio
between two classes of dietary fiber is important for
nutritional and functional properties (Jaime et al.,
2002). The soluble dietary fiber faces bacterial
fermentation in the GIT and affects the carbohydrates
and fat metabolism. Whereas insoluble fraction lower
the incidence of constipation by reducing the
gastrointestinal transit time and also hinder the
development of rectal cancer (Bingham et al., 2003).
Health benefits of red kidney beans
Red kidney bean and cancer
Cancer is referred to as a multi-step disease. Factors
such as environmental, physical, chemical, metabolic
and genetic factors have a direct or indirect role in
the development of cancer (Fimognari et al., 2005).
Cancer is attributed to independent DNA replication
and cellular division of abnormal cells which leads to
induction of cancerous tumors and causes the
destruction of adjacent tissue or lymphatic system. It
has been reported that phenolic acids present in red
kidney beans have anticancer characteristic (Nyau,
2014; Duranti, 2006). They can act as an inhibiting
agent and hinder the development of tumors from
initiated stages. They can also suppress cell
multiplication in vitro (Scalbert et al., 2005).
Cancer metastasis is characterized by spreading of
cells and leads to formation of secondary tumors
(Weng and Yen, 2012). Gallic acids (3, 4, 5-
trihydroxybenzoicacid) have showed anti-metastatic
action against different cancer cells. In stomach
cancer, they have a hindrance effects on protein
associated to metastasis and cytoskeletal
redeployment signal pathways such as Cdc42, Ras,
RhoA, RhoB, RhoB, Rac1, PI3K, and p38. This
action of gallic acid is driven from their anti-
migratory properties against AGS cell migration by
inhibiting the expression of MMP-2/-9and
cytoskeletal F-actin (Ho et al., 2010). Poly-phenols
effect the pro-carcinogens by modifying the
manifestation of cytochrome P450 enzymes required
for their activation (Scalbert et al., 2005).
The poly-phenols anticancer effects have been
reported in animals. When poly-phenols induced to
mice or rats with the application of carcinogenic
238

agents they decreased number of tumorsand their
growth (Yang et al., 2001). These effects were
observed at different sites such as skin, lung,
duodenum, and colon. Polyphenols including
catechins, flavanones and isoflavones were tested for
their proactive effects and all of them showed
proactive properties (Scalbert et al., 2005). The
inverse relationship between flavonol intake and
induction lung cancer has been documented in
different studies (Knekt et al., 2002). Similarly
catechin intake also has inverse relation with rectum
cancer in cohort of postmenopausal American
women (Arts et al., 2002). Flavonoids can act as
angiogenesis inhibitors (Caltagirone et al., 2000) and
play an important role as angiogenesis inhibitors.
Angiogenesis is referred a controlled process occurs
in the human body and it includes endogenous
angiogenic and angiostatic factors. Angiogenesis
inhibitors interfere the angiogenesis steps such as
lumen formation, proliferation and migration of
endothelial cells (Paper, 1998).
The vital role of dietary fiber in preventing the
numerous diseases has been accepted in well-
documented studies. The diets rich in fiber can
reduce the risk of different types of cancer (Jimenez-
Escribano et al., 2001). Dietary fiber might reduce
the prevalence of colon cancer (Eshak et al., 2010) by
decreasing the digestion and absorption of macro-
nutrients and reduces the contact time between
intestinal lumen and carcinogen (Raninen et al.,
2011). Similarly a case-control study from
Switzerland also shows the positive effects of fiber
intake in lowering the incidences of colorectal cancer
(Levi et al., 2001). They prevent from colorectal
cancer by producing short chain fatty acids, inducing
fermentation in large bowel and speedy passage of
food material from the large intestine (Sharma et al.,
2008).
The oesophageal cancer is the sixth leading reason of
caner related deaths. The case of oesophageal cancer
varies according to area (Ferlay et al., 2010). The
prevention of oesophageal cancer becomes important
and dietary fiber has a protective effect against the
oesophagal cancer (Jessri et al., 2011). The
oesophageal cancer patients reported less use of total
dietary fiber and regular intake of fiber has an inverse
relationship with oesophageal risk (Tang et al.,
2013). Dietary fiber impedes the oesophageal cancer
by eliminating the damaged cells and carcinogens
from the oesophageal epithelium (Coleman et al.,
2013) and by inhibiting cellular proliferation and
enhancing apoptosis (McFadden et al., 2008).
Red kidney bean and cardiovascular disease
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ISSN: 2226-5899
By 2030, 23.6 million people will die from
cardiovascular diseases mostly from stroke and heart
diseases (Williams et al., 2004). Cardiovascular
diseases occur due to irregularity of heart and blood
vessels and include heart attacks, stroke,
hypertension, rheumatic heart disease and heart
failure. The major risk factors for development of
CVD are unhealthy diet, physical inactivity and
tobacco consumption (WHO, 2013). Cardiovascular
disease refers to inflammatory disease and leading
cause of mortality and morbidity in developed
countries. The development of CVD depends on the
concentration of oxidized lipoproteins in arterial sub
endothelium (Sanchez-Muniz, 2012).
The beneficial actions of phenolic acids and
flavonoids in preventing CVD are due to their
antioxidant activity (Heim et al., 2002), prevention of
atherosclerosis (Tripoli et al., 2007), effects on
platelet aggregation (Lamuela-Raventos et al., 2005).
Antioxidants play an important role in prevention of
CVD. Atherosclerotic plaques start at a damaged
endothelial site. They have a crucial role in
preventing endothelial abnormality (Thomson et al.,
2007) and limited the lipid peroxidation (Griendling
and FitzGerald, 2003) which is a key step in
atherogenesis (Wootton-Beard and Ryan, 2011). The
intakes of flavonoids can prevent ischaemic stroke
and possibly decreased CVD mortality (Mursu et al.,
2008).
Flavonoids as antiatherogenic can impede the LDL
oxidation and introduced endothelial apoptosis by
different cellular apoptotic mechanism (Choi et al.,
2008). It has been indicated in animal atherosclerosis
model that flavonoids have a capability to delays the
development of atherosclerotic plaque. It can reduce
the endothelial abnormality which is the main step in
atherosclerosis development (Grassi et al., 2008).
Flavonoids have an interaction with membrane lipids,
and modify the membrane fluidity which leads to
antiagregatory and disaggregatory impact on human
platelets (Furusawa et al., 2003). They can also
inhibit the platelet function by antagonism of definite
membrane receptors in these cells (Navarro-Nunez et
al., 2009). The intake of catechin can lower the
chances of coronary death but it has no effects on
stroke (Arts et al., 2002).
Researchers suggested that positive effects of dietary
fiber on heart diseases are based on the associations
of dietary fiber with cholesterol and bile acid
absorption (IFIC, 2008). Total dietary fibers intake
can lower the serum LDL cholesterol values while
soluble fibers have a link to reduce the systolic blood
pressure and total cholesterol values (He et al., 1995).
The increased consumption of soluble and insoluble
dietary fibers have direct effects on CVD by targeting
239

risk elements. Numerous epidemiological and clinical
studies showed that higher consumption of dietary
fibers can lower the CVD events due to their effects
on LDL-cholesterol. It was demonstrated that 1%
reduction in LDL-cholesterol levels corresponds to 1-
2% reduction in development of CVD (Kendall et al.,
2010).
Dietary fiber can affect the bile acid metabolism
(Ridlon et al., 2006). In small intestine dietary fiber
comes into contact with bile acids that reduce re-
absorption and increases their movement towards the
large intestine (Dongowski et al., 2003). In intestinal
lumen hydrated fibers form a layer of thick unstirred
water and this work as physical barrier that results in
lowering the re-absorption of cholesterol and bile
acids, finally this result in increased fecal yield of
cholesterol and bile acids (Theuwissen and Mensink,
2008). They can also reduce the concentration of
cholesterol and some other lipids by increasing
aqueous phase viscosity and changes the droplet
disruption (Mun et al., 2005). Some fibers inhibit the
emulsification of lipids in the small intestine by
binding the bile salts (Thongngam and McClements,
2005) which have the direct contact of fiber and
lipase enzyme that leads to reduction in enzymatic
activities (Klinkesorn and McClements, 2009).
GI tract and red kidney bean phytochemicals
Phenolic compounds and their bacterial fermented
products show beneficial effects in colon. The diets
rich in flavonoids also effect the microbial
composition of gut flora (Gee and Johnson, 2001).
Flavonoids and some other phenolic compounds have
a protective function in GI tract due to their ability of
scavenging the reactive oxygen and chlorine species.
They can hinder the heme protein based peroxidation
in the stomach and also able to impede the DNA
induced domination. Usually dietary iron is not
properly absorbed in the body. Phenolic compounds
can chelate iron and prevent from peroxidation
effects of colonic iron. They can also chelate the
redox active transition metal ions and reduce their
pro-oxidant capability (Halliwell et al., 2005).
Soluble viscous dietary fibers normalized the stool
condition (firms loose / liquid stool in diarrhea,
softens hard stool in constipation) due to their gel-
formation and water holding properties (Marlett and
Fischer, 2003).The insoluble fibers effectively
increase the fecal mass and also promote the
regularity (Cummings, 2001). Fermentable fibers
increase bacterial mass in the colon and promote
health beneficial bacteria such as bifidobacteria and
lactobacilli (Roberfroid, 2005). Dietary fibers can act
as pre-biotic agent, due to their chemo-protective
functions which include fecal bulking, speedy transit
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ISSN: 2226-5899
and the frequency of evacuation (Spiller and Spiller,
2001). Ingested fiber changes the gastrointestinal
environment by effecting on fecal micro-biota
through short chain fatty acids production, lowering
colonic pH and supporting the beneficial bacterial
growth. Carbohydrates (inulin) as pre-biotics agents
can alter or stimulate the growth of health beneficial
species which are already present in colon
(Roberfroid, 2007) and leads to irritable bowel
syndrome (Silk et al., 2009).
Red kidney bean and diabetes
The presence of polyphenols in plants demonstrates
their therapeutic property. They impede the
absorption of glucose in small intestine and its re-
absorption in kidney. Catechin enhanced the
tolerance against glucose induced from sucrose or
starch ingest in rats (Scalbert et al., 2005). World
health organization reported that type 2 diabetes
refers to resistance against insulin or its deficiency
(WHO, 2006). Insulin removes the glucose from
blood by liver cells and muscles. Antioxidants can
improve the insulin sensitivity by carbohydrates
utilization through their link with digestive enzymes
(Bryans et al., 2007).
The regulation of blood glucose level is the main
objective in diabetes management. The glycaemic
control has a great importance in management of type
2diabetes. The soluble fiber fraction can control the
glycemic by slowing down and decreasing the
absorption of glucose from intestine (Brown et al.,
1999). Several studies related to diabetics have
shown that diets contain higher fiber contents and
low GI rating lead to better glycated proteins levels
which are helpful in controlling the glycaemic index
(Kendall et al., 2006). They can reduce the incidence
of diabetes type 2 (Eshak et al., 2010) by lowering
the digestion and absorption of macronutrients and
reducing the contact time between intestinal lumen
and carcinogens (Raninen et al., 2011). The water
soluble fibers enter in small intestine where they
thicken the content of small intestine and modulate
the digestive process by reducing the nutrients
diffusion for absorption and interaction time of food
and digestive enzymes.
Red kidney beans and neurodegenerative diseases
Neurological diseases are based on oxidative stress
which have effects on brain tissues (Halliwell, 2001)
and includes mild cognitive impairment, Alzheimer's
and Parkinson's disease (Devore et al., 2010).
Antioxidants can play a role in their prevention
(Cantuti-Castelvetri et al., 2000). Many human
studies show the polyphenols (flavanols) effects on
cognitive function. The interaction between dietary
240

flavanols and cognitive impairment indicate that they
can prevent from induces of neurodegenerative
diseases (Patel et al., 2008). In several studies, it has
been showed that flavonoids (plant foods)
consumption has ability to enhance the cognitive
performance (Spencer, 2010). The application of
catechin based injection to mice brings up a positive
change in memory impairment through cerebral
ischemia (Matsuoka et al., 1995). The property of
polyphenols to effects the neurological health are due
to their ability to effects the peripheral,
cerebrovascular blood flow and lower the
neurological damage induced by neruo-inflammation
and neurotoxins (Fraga and Oteiza, 2011).
CONCLUSION
Red kidney bean can be a potential ingredient to be
utilized in a nutraceutical and functional foods. It
may be helpful in ameliorating chronic diseases
which have affected the masses worldwide.
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