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Review of the Health Benefits of Faba Bean (Vicia Faba L.) Polyphenols

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Review of the Health Benefits of Faba Bean (Vicia Faba L.) Polyphenols Journal of Food and Nutrition Research (ISSN 1336-8672) Vol. 55, 2016, No. 4, pp. 283–293 REVIEW Review of the health benefits of Faba bean (Vicia faba L.) polyphenols IMMA TURCO – GIANNA FERREtti – TIZIANA BACCHEtti Summary The dietary consumption of legumes is associated with a lower incidence of chronic degenerative diseases. Among legumes, a growing interest is devoted to Faba bean (Vicia faba L.), also known as broad bean. Faba bean nutritional properties have been previously studied and several polyphenols (mainly flavonoids) have been evaluated in broad bean extracts. In our study, the literature on polyphenol content in different varieties of Faba bean and on factors that modulate their levels was reviewed. Also, data on bioaccessibility and bioavailability of the main polyphenols contained in Faba bean were reviewed. The molecular mechanisms, antioxidant, anti-inflammatory and anti-diabetic properties, by which Faba bean polyphenols could be involved in the protection against the development of human diseases are described. Keywords legumes; Faba bean; phytochemicals; nutrition; functional foods; polyphenols, flavonoids Legumes have beneficial health implications significantly improve in vitro availability of iron related to their nutritional properties [1–5]. They and zinc [9, 10]. are an important source of macronutrients, con- Among legumes, a growing interest is devoted taining almost twice the amount of proteins com- to Faba bean (Vicia faba L.) for its positive nutri- pared to cereal grains. In addition, they are an tional properties [10–14]. Faba bean, commonly excellent source of dietary fibre, choline, lecithin, named broad bean, horse bean and field bean, be- folate and secondary metabolites such as polyphe- longs to the family of Fabaceae. It is one of the ma- nols, which exert many biological properties and jor winter-sown legume crops. It has an important have a key role in human health [1–5]. Legumes place in the traditional diets of the Mediterranean, are also a good source of different mineral ele- Indian, Chinese, English, Middle Eastern, African ments such as calcium, iron and zinc, however, and South American, and has considerable impor- their bioavailability is low [6]. The low bioavail- tance as a low-cost food rich in proteins and car- ability is related to phytochemicals such as phytic bohydrates [10–14]. Broad beans are harvested at acid and polyphenols [6–8]. The problem deserves vegetative stage when the pods and seeds are fresh attention among populations that derive minerals and green, and used as a vegetable. Alternatively, primarily from raw plant-based diets. However, re- they can be harvested at maturity stage after the cent studies demonstrated that different polyphe- pods and beans dry out. V. faba beans composition nols exert opposite effects on iron bioavailability (carbohydrates, fibres, proteins, vitamins and mi- [7]. Moreover, various processing methods such nerals) and non-protein anti-nutritional factors as roasting, soaking, germination or fermentation (saponins, phytic acid alkaloids and tannins) was decrease the levels of anti-nutritional factors and previously studied [13–15]. Interestingly, in con- Imma Turco, Gianna Ferretti, Department of Clinical Experimental Science and Odontostomatology, Polytechnic University of Marche, Via Ranieri 65, 60100 Ancona, Italy. Tiziana Bacchetti, Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Ranieri 65, 60100 Ancona, Italy. Correspondence author: Gianna Ferretti, e-mail: [email protected]; tel.: +39-071-220-4968 © 2016 National Agricultural and Food Centre (Slovakia) 283 Turco, I. – Ferretti, G. – Bacchetti, T. J. Food Nutr. Res., Vol. 55, 2016, pp. 283–293 trast to cereals, Faba bean was found to contain by starch (410–530 g·kg-1). Lipids are contained high levels of lysine and arginine, which may com- at 12–40 g·kg-1. Dietary fibre ranges between plement the low levels of those in cereals. 150 g·kg-1 and 300 g·kg-1, which depends on the For the first time, in 1913, Guggenheim identi- seed variety, hemicellulose being the major com- fied L-3,4-dihydroxyphenylalanine (L-DOPA) [16], ponent [10–13]. the precursor of dopamine, in the seedlings, pods and beans of V. faba. More recently, a potential Micronutrients role of V. faba intake in management of Parkin- Vitamin C son disease has been suggested [17, 18]. However, The effect of processing on vitamin C has been more research is necessary to determine the role studied in different varieties by KMIECIK et al [25]. of Faba beans in Parkinson’s disease. The vitamin C content decreased with increasing Broad beans also contain alkaloids that should degree of seed ripeness in the range from 25 % be taken into account for certain people suffer- to 40 %. Blanching decreased the vitamin C con- ing from favism, an inherited disease in which tent by 14–43 %. Freezing of blanched seeds and the enzyme glucose-6-phosphate dehydrogenase a 6-month storage of frozen goods decreased (G6PD) is deficient [19]. Vicine and convicine are the vitamin content by approximately 24–56%. natural pyrimidine glucosides found in the Faba Frozen whole seeds contained 93–138 mg·kg-1 bean plant and are likely to be involved in plant of vitamin C after cooking (compared with fresh defense mechanisms against pathogens. The agly- seeds, the losses reached 56–73 %) and appertized cone derivatives, divicine and isouramil, are re- canned seeds contained 82–117 mg·kg-1 (compared sponsible for favism occurrence [19]. Some com- with fresh seeds, the losses reached 63–73 %). mon treatments induce modifications of alkaloids content and L-DOPA in Faba beans [20, 21]. Folate The role of Faba bean as a source of protein Faba beans are also a source of folate. Indus- in human diet and the role of non-nutritional fac- trial food processing (e.g., canning or freezing), tors (saponins, lectins, tannins, phytic acid) which germination, cultivar, and maturity stage modu- modulate nutrient bioavailability was recently re- late the folate content [26]. The folate content in viewed [15]. Recent papers suggest that Faba bean four cultivars of green Faba beans ranged from and derivatives could represent a suitable food 1.1–1.3 mg·kg-1 fresh weight, which was four- to in treatment of diabetics, in hypertension and six fold higher than in dried seeds [26]. Industrial may help to prevent cardiovascular disease [22]. canning of dried seeds resulted in significant folate Among bioactive molecules involved in the mo- losses of approximately 20 %, while industrial lecular mechanisms, which contribute to preven- freezing had no effect [26]. Germination of Faba tion of chronic-degenerative disease, a key role beans increased the folate content by > 40 % [26]. is exerted by plant polyphenols [1, 23, 24]. This is the first review on Faba bean nutritional proper- Carotenoids and tocopherols ties with particular attention to its polyphenols Grain legumes are included among the dietary and their potential protective effect against the sources of carotenoids (including provitamin A) develop ment of human diseases. Therefore, the and tocopherols (vitamin E), which play pivotal literature on polyphenol content in different va- roles in the prevention of inflammatory process- rieties of Faba bean and on factors that modulate es, as well as coronary, neuromuscular and visual their levels was reviewed. Also, data on polyphe- disorders. FERNÁNDEZ-MARÍN et al. [27] demon- nol bioaccessibility and bioavailability, as well as strated that domestication of grain legumes was on molecular mechanisms by which polyphenols accompanied with a reduction in carotenoids con- could be involved in the protection against the de- tents. velopment of human diseases were reviewed. Polyphenols Polyphenol content Faba bean composition Among phytochemicals, phenolic compounds are gaining an increasing interest for their health- Macronutrients and dietary fibres promoting properties [23, 24, 28]. They are widely The protein content of Faba bean seeds distributed in fruits, vegetables and beverages ranges from 200 g·kg-1 to 410 g·kg-1, which de- (tea, coffee, wine) [23, 24, 28, 29]. All polyphenols pends on the variety. Faba bean seeds contain contain one or more aromatic rings with one or 510 g·kg-1 to 680 g·kg-1 of carbohydrates in to- more hydroxyl group as substituents. Depending tal, the major proportion of which is constituted on the number of these phenol rings and on the 284 Review of the health benefits of Faba bean (Vicia faba L.) polyphenols structural elements bound to them, polyphenols gallocatechin and catechin), proanthocyanidins are classified into different groups [28]. Polyphe- (prodelphynidins and procyanidins), flavonols nols in Faba beans are located in several parts of (glycosylated derivates of myricetin, quercetin and the plant (e.g. leaves, roots and seeds) [30, 31]. kaempferol), flavanonols, isoflavones (genistein Faba bean cotyledons have higher contents than and daidzein) and flavanones. Moreover, other their respective hulls or whole seeds [32]. Previous phenolic compounds were found in Faba beans, studies provided data mainly the levels of total including phenolic acids (caffeic acid, ferulic acid, polyphenols, total flavonoids and total tannins p-coumaric acid and synaptic acid) [36–38]. The in seeds of different Faba bean varieties [31–35]. contents of individual phenolic compounds in As summarized in Tab. 1, a large variability of Faba bean samples are shown in Tab. 3. the levels of total polyphenols in seeds of differ- In addition to genetic factors, total phenolic ent varieties has been observed. The comparison content in seeds is modulated by other factors of polyphenol levels of extracts obtained using dif- such as growing stage (vegetative, reproductive ferent solvents demonstrated that ethanol extracts and mature). Immature Faba bean fractions have contained higher levels of polyphenols compared significantly higher phytochemical contents and with extracts obtained using acetone [32]. display a better antioxidant activity than those of Recently, ABU-REIDAH et al. [36] identified mature ones [34, 39]. a total of 104 phenolics, mainly flavonoids in Faba beans.
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