Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.)

Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.)

Seed coat darkening after a delayed harvest or prolonged storage reduces the commercial value of dry beans and is caused by the oxidation of procyanidin compounds (condensed tannins). Slow-darkening (SD) pinto beans have a recessive gene (Psd), which alters procyanidin production – postponing their...

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Bibliographic Details
Main Authors: Jason A. Wiesinger, Juan M. Osorno, Phillip E. McClean, Jonathan J. Hart, Raymond P. Glahn
Format: Article
Language:English
Published: Elsevier 2021-07-01
Series:Journal of Functional Foods
Subjects:
Phaseolus vulgaris L.
Slow-darkening
Iron bioavailability
Phytate
Procyanidins
Kaempferol 3-glucoside
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464621000931

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http://www.sciencedirect.com/science/article/pii/S1756464621000931

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