Black Beans, the Legume in Reducing Risk and Treatment of Heart Disease

Black bean may have a significant effect in balancing the ratio of high and low-density lipoprotein, some scientists suggested.

Lipoproteins are a general term of fat, cholesterol, and apolipoproteins, including 2 most common forms of LDL (Low-Density Lipoprotein) and HDL (High-Density Lipoprotein).

Low-Density Lipoprotein, also known as bad cholesterol in the form of lipoprotein in which cholesterol is transported in the blood. High levels of low-density lipoprotein in the blood are associated with the increased risk of heart disease.

In other words, lowering blood levels of LDL-C reduces the risk of heart disease.

High-density lipoprotein (HDL), is also known as the "good" cholesterol which has been found to remove bad cholesterol from your arteries and recycles LDL cholesterol by transporting it to the liver where it can be reprocessed (endothelium) of blood vessels.

Some researchers suggested that HDL prevent the risk of atherosclerosis, by removing the plaques accumulated in the inner wall of arteries.

Lipoprotein ratio is the calculation of total/high-density lipoprotein (HDL) cholesterol and LDL/HDL cholesterol ratios which are considered indicators with greater predictive value than isolated parameters used independently in the prediction of the risk of heart disease.

According to Mayo Clinic, Higher numbers of lipoprotein ratio is associated with a higher risk of heart disease. The preferred ratio is less than 4 of total cholesterol to 1 of HDL. If your total cholesterol is 200 mg/dL (5.2 mmol/L) and your HDL is 50 mg/dL (1.3 mmol/L), to calculate your cholesterol ratio, divide your total cholesterol number by your HDL cholesterol number. your lipoprotein ratio, in this case, is 4-to-1.

Total cholesterol is the total amount of cholesterol in your blood. including low-density lipoprotein (LDL, or “bad”) cholesterol and high-density lipoprotein (HDL, or “good”)

Black beans, small roughly ovoid legumes with glossy black shells, genus Phaseolus, belonging to the family Fabaceae can be bought in most grocery stores all around the year in dried and canned forms.

It is believed that black bean was first domesticated growth in South America.

Chemicals constituents
The major chemical compounds of black bean include anthocyanin, (-)-epicatechin, delphinidin, petunidin, flavonols, and malvidin.

In the study to assess the antioxidant activity in the family legumes, researchers at the North Dakota State Univ.launched an investigation to examine whether the hydrophilic extracts from 9 selected legumes have a potency against copper-induced human LDL oxidation model in vitro.

After assessing the antioxidant activity on the early and later stage markers of LDL oxidation using the formation of conjugated dienes (lag time of oxidation) and thiobarbituric acid reactive substances (TBARS), researchers found that
* There are no significant lag-time lengthening all legume extracts. On the other hand,

* Black beans exhibited higher antioxidant capacities (Trolox equivalents) in both LDL-conjugated dienes assay and LDL-TBARS assay.

* The antioxidant activities of these legumes against LDL-lipid peroxidation are correlated very significantly with their phenolic substances, and DPPH radical scavenging activity and ORAC (oxygen radical absorbance capacity).
These results suggested that consuming black beans may have potential in preventing the development of atherosclerosis from the perspective of inhibiting LDL oxidation, the major source of plaques accumulation.


Furthermore, in the study to reaffirm that the inhibitory effect of black soybeans on low-density lipoprotein (LDL) oxidation, researchers conducted an experiment to compare the efficacy of black and yellow soybean extracts in reducing the risk of low-density lipoprotein.

At the final report of the study, researchers indicated that although the lacked time of LDL oxidation is found in both beans, antioxidant effects of the extract are similar in both soybeans.

Additionally, the mixture of the germ and cotyledon hydrolyzed by beta-glucosidase in both beans showed a stronger inhibitory effect on LDL oxidation than that before being hydrolyzed by beta-glucosidase.

Moreover, black soybeans are found more effective in inhibiting LDL oxidation than yellow soybeans because of total polyphenols contents in its seed coat.


Dr. Takahashi R, the lead author after taking into account co and confounders said, "aglycones, which are rich in soybeans fermented or hydrolyzed by beta-glucosidase, may play a crucial role in the prevention of oxidation-related diseases".

Taken altogether, black beans with abundant phytochemicals may be considered a functional food in inhibition of the level of low-density lipoprotein, thus reducing the risk of heart disease.

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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
References
(1) Comparative studies on the antioxidant activities of nine common food legumes against copper-induced human low-density lipoprotein oxidation in vitro. by Xu BJ, Yuan SH, Chang SK. (PubMed)
(2) Antioxidant activities of black and yellow soybeans against low-density lipoprotein oxidation.
Takahashi R, Ohmori R, Kiyose C, Momiyama Y, Ohsuzu F, Kondo K.(PubMed)