Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition

Common beans (Phaseolus vulgaris L.) are economically important edible seeds cultivated and consumed worldwide. P. vulgaris stands out as a source of protein, starch and dietary fiber. Bean starch slower digestibility is vastly reported, compared with cereal starches. This desirable behavior of bean starch associates with its amylose contents, amylopectin branch chain length and tendency to retrograde. Furthermore, bean composition also includes phenolic compounds, tocopherols, unsaturated fatty acids, peptides, among other constituents. Bean chemical composition is associated with important biological activities reported in the literature, including antioxidant, antimicrobial, antihyperglycemic and anticancer effects. Therefore, this review summarizes the nutritional and functional properties of common beans whole seeds associated with their complex chemical composition.