A review of phytochemistry, metabolite changes, and medicinal uses of the common food mung bean and its sprouts (Vigna radiata)

Chemistry Central Journal

Dongyan Tang¹  Yinmao Dong²  Hankun Ren²  Li Li²  Congfen He² 

[1] Department of Chemistry, Harbin Institute of Technology, Harbin 150000, China

[2] Beijing Key Lab of Plant Resources Research and Development, Beijing Technology and Business University, Beijing 100048, China

关键词: Biological activities;    Metabolites;    Chemical constituents;    Nutritional value;    Mung bean;   

Others  :  787807
DOI  :  10.1186/1752-153X-8-4

 received in 2013-07-10, accepted in 2014-01-02,  发布年份 2014

【 摘 要 】

The seeds and sprouts of mung bean (Vigna radiata), a common food, contain abundant nutrients with biological activities. This review provides insight into the nutritional value of mung beans and its sprouts, discussing chemical constituents that have been isolated in the past few decades, such as flavonoids, phenolic acids, organic acids, amino acids, carbohydrates, and lipids. Moreover, we also summarize dynamic changes in metabolites during the sprouting process and related biological activities, including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, lipid metabolism accommodation, antihypertensive, and antitumor effects, etc., with the goal of providing scientific evidence for better application of this commonly used food as a medicine.

【 授权许可】

   
2014 Tang et al.; licensee Chemistry Central Ltd.

【 图 表 】

Figure 1.

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