Skip to main content
padlock icon - secure page this page is secure

Beneficial Effects of Azuki Bean (Vigna angularis) Extract: Anti-Oxidant, Anti-Hypertension, and Treatment for Renal Damage

Buy Article:

$68.00 + tax (Refund Policy)

The azuki bean (Vigna angularis) has been one of the most important and traditional crops of East Asia, where it has long been cultivated. In Japan, the azuki bean is the second-most important legume after soybeans, and it is commonly used as an essential ingredient, e.g., seki-han, a festive rice dish and an, a sweetened bean paste. Azuki beans (V. angularis) have been known to contain proanthocyanidins, a group of polyphenolic bioflavonoids with remarkable radical-scavenging activities. However, little research has provided detailed discussion of the beneficial effects and physiological functions of azuki beans involved in human body. Based on our findings, the authors provide here evidence that azuki bean (V. angularis) extract—including the molecules therein, such as proanthocyanidins and/or dietary fibers— may play a role in suppressing increases of oxidative stress and macrophage infiltration in the kidneys of animal models with hypertension and hyperglycemia. Moreover, azuki bean (V. angularis) extract may affect the vascular and renal expressions of endothelial nitric oxide synthase, which contribute to nitric oxide production. This review aims to summarize findings concerning the beneficial and interesting effects of azuki beans, especially the physiological functions of azuki bean (V. angularis) extract in treating inflammation, hypertension, and diabetic nephropathy.

No References
No Citations
No Supplementary Data
No Article Media
No Metrics

Keywords: Azuki bean (Vigna angularis); anti-oxidant properties; diabetic nephropathy; hypertension; inflammation; polyphenols

Document Type: Research Article

Publication date: August 1, 2009

More about this publication?
  • Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal's aim is to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.
  • Editorial Board
  • Information for Authors
  • Subscribe to this Title
  • Ingenta Connect is not responsible for the content or availability of external websites
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more