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References
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

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Black beans references

  • Bhagway S, Haytowitz DB, and Holden JM. (2014). USDA Database for the Flavonoid Content of Selected Foods. Release 3.1. Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture (USDA), Beltsville, Maryland.
  • Boateng J, Verghese M, Walker, L et al. Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.). LWT-Food Science and Technology. 2008, 41: 1541-1547. 2008.
  • Carmona-Garcia, R., Osorio-Diaz, P., Agama-Acevedo, et al. Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. 'Mayocoba'. International Journal of Food Science and Technology. 2007, 42: 296-302. 2007.
  • Chavez-Santoscoy RA, Gutierrez-Uribe JA, Granados O, et al. Flavonoids and saponins extracted from black bean (Phaseolus vulgaris L.) seed coats modulate lipid metabolism and biliary cholesterol secretion in C57BL/6 mice. Br J Nutr. 2014 Sep 28;112(6):886-99.
  • Cichy KA, Fernandez A, Kilian A, et al. QTL analysis of canning quality and color retention in black beans (Phaseolus vulgaris L.). Molecular Breeding, 2014, 33, 1, pages 139-154.
  • Dan X, Ng TB, Wong JH, et al. A hemagglutinin isolated from Northeast China black beans induced mitochondrial dysfunction and apoptosis in colorectal cancer cells. Biochimica et Biophysica Acta (BBA) - Molecular Cell Research, Volume 1863, Issue 9, September 2016, pages 2201-2211.
  • de Figueiredo MA, Boldrin PF, Hart JJ, et al. Zinc and selenium accumulation and their effect on iron bioavailability in common bean seeds. Plant Physiol Biochem. 2017 Feb;111:193-202. doi: 10.1016/j.plaphy.2016.11.019. Epub 2016 Nov 28.Deng J, Liao X, Hu J, et al. Purification and characterization of new phytoferritin from black bean (Phaseolus vulgaris L.) seed. J Biochem. 2010 May;147(5):679-88. Epub 2010 Jan 6. 2010.
  • Fabbri ADT, Schacht RW, and Crosby GA. Evaluation of resistant starch content of cooked black beans, pinto beans, and chickpeas. NFS Journal, Volume 3, August 2016, pages 8-12.Fernandes AC, Nishida W, da Costa Proenc RP et al. Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review. International Journal of Food Science and Technology 2010, 45: 2209—2218. 2010.
  • Helmstädter A. Beans and diabetes: Phaseolus vulgaris preparations as antihyperglycemic agents. J Med Food. 2010 Apr;13(2):251-4. 2010.
  • Hernández-Salazar M, Osorio-Diaz P, Loarca-PiÃ�'Ã'±a G et al. In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). J Sci Food Agric. 2010 Jul;90(9):1417-22. 2010.
  • Hui XZ, Cen W, Juan ZA, et al. Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process. Czech Journal of Food Sciences, 2016, 34, 1, pages 68-78.
  • John KM and Luthria D. Amino Acid, Organic Acid, and Sugar Profiles of 3 Dry Bean (Phaseolus vulgaris L.) Varieties. J Food Sci. 2015 Dec;80(12):C2662-9. doi: 10.1111/1750-3841.13115. Epub 2015 Oct 28.López-Reyes AG, Arroyo-Curras N, Cano BG et al. Black bean extract ameliorates liver fibrosis in rats with CCl4-induced injury. Ann Hepatol. 2008 Apr-Jun;7(2):130-5. 2008.
  • Long-Ze L, Harnlya JM, Pastor-Corralesb MS et al. The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food Chemistry Volume 107, Issue 1, 1 March 2008, Pages 399-410. 2008.
  • Mojica L, Berhow M, and de Mejia EG. Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential. Food Chemistry, Volume 229, 15 August 2017, pages 628-639.
  • Mojica L and de Mejia EG. Optimization of enzymatic production of anti-diabetic peptides from black bean (Phaseolus vulgaris L.) proteins, their characterization and biological potential. Food and Function, 2016, 7, 2, pages 713-727.
  • Mojica L, de Mejia EG, Granados-Silvestre MA, et al. Evaluation of the hypoglycemic potential of a black bean hydrolyzed protein isolate and its pure peptides using in silico, in vitro and in vivo approaches. Journal of Functional Foods, Volume 31, April 2017, pages 274-286.
  • Nergiz C and Gokgoz E. Effects of traditional cooking methods on some antinutrients and in vitro protein digestibility of dry bean varieties (Phaseolus vulgaris L.) grown in Turkey. International Journal of Food Science and Technology, 2007; 42: 868-873. 2007.
  • Nyakuni G, Kikafunda J, Muyonga J, et al. Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans. International Journal of Food Sciences and Nutrition, 2008; 59: 652-659. 2008.
  • Ramirez-Cardenas L, Leonel AJ, Costa NMB, et al. Zinc bioavailability in different beans as affected by cultivar type and cooking conditions. Food Research International, Volume 43, Issue 2, March 2010, pages 573-581.
  • Ranilla LG, Genovese MI and Lajolo FM. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. J Agric Food Chem. 2009 Jul 8; 57(13):5734-42. 2009.
  • Reverri EJ, Randolph JM, Steinberg FM, et al. Black Beans, Fiber, and Antioxidant Capacity Pilot Study: Examination of Whole Foods vs. Functional Components on Postprandial Metabolic, Oxidative Stress, and Inflammation in Adults with Metabolic Syndrome. Nutrients. 2015 Jul 27;7(8):6139-54. doi: 10.3390/nu7085273.Silva-Cristobal L, Osorio-Díaz P, Tovar J et al. Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties. Journal: Ciencia y Tecnología Alimentaria Year: 2010 Vol: 8 Issue: 1 Pages/record No.: 7-14. 2010.
  • Thompson SV, Winham DM and Hutchins AM. Black bean and chickpea consumption reduce glycemic response as part of a rice meal. FASEB J, Apr 2009; 23: 540.2. 2009.
  • U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 — 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Online: http://health.gov/dietaryguidelines/2015/guidelines/.
  • Wang S, Meckling KA, Marcone MF et al. Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacity. J Agric Food Chem. 2011 Feb 9;59(3):960-8. Epub 2011 Jan 11. 2011.
  • Xu B and Chang K. 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. Journal of Agricultural and Food Chemistry, 2009; 57: 4754-4764. 2009.
  • Xu BJ and Chang SK. Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods. J Food Sci. 2008 Mar;73(2):H19-27. 2008.
  • Zanovec M, O'Neil CE, and Nicklas TA. Comparison of Nutrient Density and
  • Nutrient-to-Cost between Cooked and Canned Beans. Food and Nutrition Sciences, 2011, 2, pages 66-73.
  • Zhang C, Monk JM, Lu JT, et al. Cooked navy and black bean diets improve biomarkers of colon health and reduce inflammation during colitis. Br J Nutr. 2014 May; 111(9):1549-63.

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