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International Journal of Health Sciences and Research www.ijhsr.org ISSN: 2249-9571

Review Article

Adzuki - Physical and Nutritional Characteristics of Beans and Its Health Benefits

Srishti Agarwal1, Ekta Singh Chauhan2

1Research Scholar, 2Associate Professor, Department of Food Science and Nutrition, Banasthali Vidyapith, Rajasthan, India

Corresponding Author: Ekta Singh Chauhan

ABSTRACT

Adzuki ( angularis) has been grown and consumed by humans for centuries in various parts of the world like China. However, adzuki’s global use for human consumption has been restrained partly due to limited knowledge about its nutrient composition and the processing challenges faced in making adzuki-based food products. Over the past decade, the recognition that Vigna angularis is gluten-free has raised global interest. Consequently, literature on the nutritional composition, processing quality, and health benefits of adzuki has grown considerably. The existing literature suggests that adzuki is composed of complex with slowly digestible starch. Adzuki has similar content to other more common cereals like wheat, but is relatively richer than other cereals in the essential amino acid . Adzuki is also a good source of essential fatty acids, fiber, minerals (especially calcium and iron), and phytochemicals such as polyphenols and phytates. Existing studies of the nutrition and health benefits of adzuki are limited since they fail to take into account differences in adzuki varieties and growing conditions. Nevertheless, the studies undertaken so far confirm adzuki’s excellent nutrient profile and suggest it has considerable potential globally to be a functional food for health promotion and disease prevention.

Key words: China, polyphenols, amino acids, functional, digestible.

INTRODUCTION they are not using few agricultural foods as Human genetic potential is main food despite of their high nutritional maximized by the nutritional well being quality. Beans are also one of such things which is also the driving force for that have many nutritious and medical development also. Thus to maintain human properties but underestimated (Yang et al, health and physical well being, nutritional 2012). Dried beans may supply to some of quality of food is most important parameter. the health enhancing nutrients associated (Radika et al, 2011). The problem of deep with based diets. Beans are important rooted malnutrition can be cured and overall source of protein and are rich in number of human health can be maximized by taking micronutrients, including potassium, into consideration the dietary quality of magnesium, , iron and . food. To maintain the equilibrium with Vegetarians have important role of dried increasing yields and household techniques, beans in their diets because it contributes to diversification of food production must be some of the health benefits (Haddad and encouraged both at national and household Tanzman, 2003). level (Singh & Raghuvanshi, 2012). Adzuki (Vigna angularis) is Unawareness of people is to the extent that grown in more than 30 countries of the

International Journal of Health Sciences & Research (www.ijhsr.org) 304 Vol.9; Issue: 4; April 2019 Srishti Agarwal et.al. Adzuki Beans- Physical and Nutritional Characteristics of Beans and Its Health Benefits world which is an important crop. confectioneries and sweet soups. They are Starch, digestible protein, elements, available at costlier price than the Erimo and are abundantly present in (Yousif et al, 2007). adzuki beans. (Vigna Existence of grooves, pits, or angularis) was majorly grown in ) fissures make it irregular in shape, the usual (Kramer et al, 2012) and domesticated in shape is oval or spherical. There are deep China ∼12,000 year ago (Liu et al, 2013). fissures present in adzuki beans which can Several cultivators of Vigna angularis can be observed under polarised light. They are be referred as adzuki, azuki and small red caused by the way the granules are placed beans (Gohara et al, 2016). Adzuki beans within the protein matrix and this also acts are available in many varieties around the as a characteristic of adzuki starch granules. world depending on grain size and color, The adzuki beans are available in different harvest time, climate and region where it is colors starting from red to brown, black and cultivated. In Asiatic countries, variety of green, and different combinations of these foods can be prepared by millions of people colours. The red-purple colour is most using adzuki beans (e.g., paste in pastries, preferred in , which is called “adzuki” desserts, cake, porridge, adzuki rice, jelly, after the name of the bean. The quality of adzuki milk, ) (Lestari, 2014). adzuki beans may be determined by the Many traditional Japanese confections such shade, uniformity and degree of lightness of as amanatto, manju and youkan can also be color. prepared using this bean. It is believed in China that various medical ailments like Nutritional composition diuretic functions, and other disease such as The cereals have wide number of dropsy and beri beri can be treated using it chemical composition that depends on the (Yoshida et al, 2009). environmental conditions like variety of In this review, nutrient composition, soil, fertilizer used etc. The importance of physical and chemical characteristics of adzuki beans is not only due to its attractive adzuki are described. Recent research nutritional profile but also because it has no advances to solve these challenges are gluten that is found in other common cereals discussed. Finally, the potential health such as wheat, barley and rye. As more and benefits that could be associated with higher more patients are diagnosed with gluten consumption of adzuki are highlighted. intolerance and celiac disease, the demand for gluten-free foods is also growing. Physical characteristics There are at least 60 varieties of adzuki bean The major source of energy for are present on the basis of their seed size human body is carbohydrate and it plays an ranging from 5 to 8 mm in length and 3 to 5 essential role in metabolism and in the mm in width. These may be divided into process of homeostasis. Carbohydrates can two main categories: be classified into sugars, oligosaccharides, • Small size- They are the regular seeds starch (amylose, amylopectin), and non- which have dimension of >4.2 to<4.8 mm in starch polysaccharides on the basis of its length. It is called Erimo type. Ann is molecular size and degree of mainly processed by this type of bean, polymerization. The amylose and resistant which can be eaten as a sweet and is used as starch contribute 11.08–26.19% and 19.92– a filler for sweet buns and pastries, spread 26.90% of total starch, respectively. The on cooked rice cakes, or set with agar highest resistant starch content was found in to form jellies. variety Jingnong 6. Resistant starch has its • Large size is also known as Dainagon importance because of the characteristic which is >4.8 mm in length. It is used whole feature of its non-digestibility in the small fundamentally in several traditional intestine. It is generally recognized as the

International Journal of Health Sciences & Research (www.ijhsr.org) 305 Vol.9; Issue: 4; April 2019 Srishti Agarwal et.al. Adzuki Beans- Physical and Nutritional Characteristics of Beans and Its Health Benefits main components in cereals that could analyze fatty acid distributions and improve gut microbiota composition due to molecular species of triacylglycerols. The its fermentation in the gut (Nielsen et al, lipids were mainly made up of 2015). phospholipids (74.3%), triacylglycerols Protein (13.5%), hydrocarbons (4.6%) and sterol The major of the adzuki esters (4.0%). The lipids of adzuki beans bean are water-soluble rather than salt- from five cultivators comprised mainly soluble unlike most of the legume proteins. phospholipids (72.2-73.4 wt-%) and This unique quality of high solubility of triacylglycerols (20.6-21.9-%) (Yoshida et adzuki bean attracts food industry to put al, 2010) adzuki beans at favorable position keeping in mind its possible application. In a whole Minerals bean, the total extractable proteins, albumin Adzuki beans have higher content in and globulins of the adzuki bean constituted , potassium, calcium and 21.6, 15.8 and 2.3%, respectively. A trypsin magnesium content in comparision to other inhibitor with a molecular weight of 13 kDa beans. from adzuki bean was isolated by heating at Minerals ppm DB 70ºC for 10 min and ammonium sulfate Phosphorus 4787 precipitation (Wati et al., 2010). Potassium 12915 Calcium 705 Magnesium 1530 Table 1: Amino acid composition of adzuki beans Aluminum 11 Amino Acid WHO/FAO amino acid Adzuki bean Iron 60 scoring pattern 14 Cystine 4.0 2.02 Zinc 35 Aspartic acid 4.0 11.33 Copper 11 Threonine 4.0 3.74 Boron 13 Serline 4.0 4.53 Nickel 2 Glutamic acid 4.0 17.70 Proline 4.0 5.51 Glycine 4.0 3.74 Antioxidants Alanins 4.0 4.10 The total antioxidant activity of adzuki bean extract was the highest among Valine 5.0 5.63 Methionine 5.0 1.70 seven beans (faba bean, broad bean, adzuki Isoleucine 4.0 5.02 bean, red bean, pea, red lentil, and green Leucine 7.0 0.70 Tryrosine 7.0 3.31 lentil). The adzuki bean extract was Phenylalanine 6.0 6.31 declared as potential antioxidant after it was Histidine 6.0 3.55 evaluated for antioxidant effectiveness in Lysine 5.5 8.45 Ammonia 5.5 1.71 cured and uncured pork sausages supplied Arginine 5.5 7.78 by Cosmo Foods Co., Lts, Tokyo Trptophan 1.0 - (Jayawardana et al., 2011). The pulse crop

of the subgenus Ceratotropis is mainly produced and consumed in Asia. The adzuki Adzuki bean seed is an important bean is also one of the suck kind (Shi et al. source of protein, starch, mineral elements, 2017). Black variety of adzuki bean showed and vitamins. Adzuki bean is referred to as superoxide anion radical scavenging the “weight loss bean” because of its low capacity of 56.1%, while red adzuki bean and fat content, digestible protein showed 40%. Red adzuki bean showed and ample bioactive compounds (Kitano- significantly higher ferrous ion chelating Okada, 2012). activity than black adzuki bean (Sreerama et The principal profiles in adzuki beans are al., 2012). unsaturated FA, especially linoleic (18:2n- Adzuki beans can have several seed 6) acid and saturated FA, especially palmitic coat colors, including red, black, speckled acid (16:0) and stearic (18:0) acids. purple, brown, green, and white Beans with AgNO3-TLC and GC were applied to

International Journal of Health Sciences & Research (www.ijhsr.org) 306 Vol.9; Issue: 4; April 2019 Srishti Agarwal et.al. Adzuki Beans- Physical and Nutritional Characteristics of Beans and Its Health Benefits a black seed coat contains the most varied black adzuki bean inhibited the growth types of phenolic acids (Gallic acid, of Bacillus subtilis, Enterococcus protocatechuic acid, gentisic acid, faecalis, Escherichia coli and chlorogenic acid, (+)-catechin, caffeic acid, Pseudomonas aeruginosa. Extract from phloretic acid, ñ-coumaric acid, ferulic acid, red adzuki bean inhibited the growth of veratric acid, hesperidin, and biochanin) E. coli, P. aeruginosa and Salmonella while with a yellow-white seed coat showed choleraesuis. Extract from green adzuki limited phenolic acids composition (Gallic bean inhibited the growth of E. faecalis, acid and (+)-catechin) However, another E. coli and P. aeruginosa. The authors yellow-white , contained the highest highlighted that antibacterial activity in flavonoid and phenolic acid contents adzuki beans might be present due to the compared to the other . Therefore, polyphenols associated with the colour seeds coat can affect the phenolic content in of bean (Liu R and Xu B, 2016). seeds but is not the only and very significant 3. Anti-allergic: Itoh et al. (2012) factor to determine the phenolic content fractionated the hot water extract of (Hori et al., 2006). Thus, presence of adzuki bean to 4 fractions by column phenolic and flavonoid contents positively chromatography of Diaion HP-20. 40% contributes to antioxidant activity (Mahatma ethanol elute extract had the strongest et al., 2016). A polyphenolic compound, inhibition on antigen-stimulated Catechin is widely found in . We degranulation in rat basophilic leukemia found that (+)-catechin was the major RBL-2H3 cells. The passive cutaneous phenolic acid in adzuki beans. Catechin is a anaphylaxis reaction was suppressed by major contributor to antioxidant properties total water extract of adzuki bean and in biological systems (Lu et al., 2011). 40% ethanol elute extract. So adzuki Catechin effectively scavenges reactive bean was good for alleviating type oxygen and nitrogen species, including allergic symptoms. singlet oxygen, superoxide, peroxynitrite, 4. Anti-inflammatory: Methanol extract of peroxyl radicals, and hypochlorous acid adzuki bean showed the inhibitory (Frei and Higdon, 2003). Moreover, total activity on the progress of atopic phenolic content and total flavonoid content dermatitis- like skin lesions in NC/Nga were highly correlated with the antioxidant mice induced by 1-chloro-2,4 - capacity (Yao et al., 2012). dinitrobenzene (Collantes et al., 2012). Methanol extract of adzuki bean showed Health benefits to lessen the eosinophil ratio in 1. Act as a medicine: Adzuki bean is a peripheral leucocytes, significant traditional medicine that has been used reduction in the numbers of mast cells in as a diuretic and antidote, and to the skin, and relative mRNA expression alleviate symptoms of dropsy and of inflammatory cytokines in the spleen. beriberi in China. 5. Anti-diabetic: Glycosidase is a key 2. Anti microbial activity: there was a enzyme involved in intestinal glucose study conducted in which the absorption. Inhibition of alpha- antimicrobial activity of these beans are glycosidase may be a way to help reduce found. Extracts of four types of colored glucose absorption and contribute to adzuki were prepared using distilled anti-diabetes. Alpha-Glycosidase water that were, green, black, red and inhibition activity of extracts and white adzuki beans. Antibacterial compounds obtained from adzuki bean activity was evaluated using eight were evaluated in vitro (Yao et al., bacterial species. Extract from white 2011a). Ethanol extract of adzuki bean adzuki bean inhibited the growth of all exhibited the highest alpha-glycosidase eight bacterial species. Extract from inhibition activity, and the inhibitory

International Journal of Health Sciences & Research (www.ijhsr.org) 307 Vol.9; Issue: 4; April 2019 Srishti Agarwal et.al. Adzuki Beans- Physical and Nutritional Characteristics of Beans and Its Health Benefits

rate was 64.33%. All ethanol extracts of dehydrogenase activity in human pre- adzuki beans with altitudinal variation adipocytes. exhibited inhibitory effects on - 8. Anti-obesity: Phenolic extract of adzuki glycosidase activity and the inhibitory bean increased the concentration of oleic rates ranged from 15.04% to 62.57% acid release through lipase-catalysed (Yao et al. 2011b). The results showed hydrolysis. Adzuki bean juice and that extract of adzuki bean (black) had concentrated adzuki bean juice also the stronger effects on inhibiting - inhibited pancreatic lipase activity glycosidase activity. 29.2% and 56.9% respectively 6. Blood pressure adjusting effect: Mukai (Maruyama et al., 2008). In addition, and Sato (2009) reported that 80% adzuki bean polyphenols significantly ethanol extract of adzuki bean decreased body weights in pregnant. attenuated the elevation of blood This was observed in Wister rats fed pressure of spontaneously hypertensive who were fed with adzuki bean rats. It is consistent with a previous polyphenolics helps in controling diet article which reported that adzuki bean during lactation (Mukai et al., 2013). extract suppressed the elevation of blood 9. Anti- cancer activity: Heat-stable extract pressure in hypertensive rats (Sato et al., from adzuki bean exhibited the greatest 2008). The mechanism of lowereing stimulation of differentiation of bone blood pressure might be due to the marrow cells into immature dendritic increase of nitric oxide production and cells of 13 edible beans (Nakaya et al., the decrease of the expressions of 2012). It indicated that, to prevent endothelial nitric oxide synthase and cancer and immunotherapy, adzuki bean inducible nitric oxide synthase in the extract was beneficial. Adzuki bean aorta and kidney of hypertensive rats extract increased the level of IL-6 (Mukai and Sato, 2009). Adzuki bean produced by sequential treatment of (Vigna angularis) seed coats containing dendritic cells with lipopolysaccharide. polyphenol attenuated the vascular Adzuki bean extract inhibited the oxidative stress and the inflammation growth of human leukemia U937 cells during the progression of hypertension and increased the induction of its in spontaneously hypertensive rats apoptosis. (Mukai and Sato, 2011). 7. Anti- hyperlipidemic effect: Wu et al. ACKNOWLEDGEMENTS (2011) reported that ethanol extract from The authors are thankful to the department of adzuki bean decreased blood lipid food science and nutrition, Banasthali Vidhyapith for providing necessary library and parameters, especially blood triglyceride lab facilities. level of the Kunming male and female mice fed with a high-fat diet, and the Conflict Of Interest effect was greater in female mice than in There is no conflict of interest between the the male mice. (Kitano-Okada, 2012) authors. reported that adzuki bean extract from Cosmo Foods inhibited liver lipid REFERENCES accumulation and increased lipid  Collantes TM, Rho MC, Kwon HJ, Jung metabolism like faecal weight and faecal BG, Alfajaro MM, Kim DS, Kim HJ, lipid excretion in rats with high-fat diet. Hosmillo M, Park JG, Son KY, Park SI, The similar trend also existed in rats fed Kang MI, Park SJ, Lee SW, Lee WS and Cho KO. Adzuki bean (Vigna angularis) with normal diet. Adzuki bean extract extract inhibits the development of helped in showcasing better human lipid experimentally induced atopic dermatitis- metabolism by reducing triglyceride like skin lesions in NC/Nga mice. Food level and suppressed glycerol phosphate Chem. 2012;132(3):1269-1275.

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How to cite this article: Agarwal S, Chauhan ES. Adzuki beans- Physical and nutritional characteristics of beans and its health benefits. Int J Health Sci Res. 2019; 9(4):304-310.

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International Journal of Health Sciences & Research (www.ijhsr.org) 310 Vol.9; Issue: 4; April 2019