Cooked Common Beans (Phaseolus vulgaris) Protect Against β-cell Damage in Streptozotocin-Induced Diabetic Rats

Anti-inflammatory activity of ethanol extract derived from Phaseolus angularis beans

(2011) Tao Yu et al.   JOURNAL OF ETHNOPHARMACOLOGY

Antioxidant and Anti-inflammatory Activities of Bean (Phaseolus vulgaris L.) Hulls

(2010) B. Dave Oomah et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Screening of Dried Plant Seed Extracts for Adiponectin Production Activity and Tumor Necrosis Factor-Alpha Inhibitory Activity on 3T3-L1 Adipocytes

(2010) Yoshinori Okada et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgarisL.) Cultivars

(2009) Lena Gálvez Ranilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing

(2009) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The nutraceutical role of the Phaseolus vulgaris α-amylase inhibitor

(2008) Wokadala Cuthbert Obiro et al.   BRITISH JOURNAL OF NUTRITION