Skip to main content Accessibility help

In vitro investigations of the potential health benefits of Australian-grown faba beans (Vicia faba L.): chemopreventative capacity and inhibitory effects on the angiotensin-converting enzyme, α-glucosidase and lipase

  • Siem D. Siah (a1) (a2) (a3), Izabela Konczak (a1), Samson Agboola (a2) (a4), Jennifer A. Wood (a5) and Christopher L. Blanchard (a2) (a3)...

The functional properties, including antioxidant and chemopreventative capacities as well as the inhibitory effects on angiotensin-converting enzyme (ACE), α-glucosidase and pancreatic lipase, of three Australian-grown faba bean genotypes (Nura, Rossa and TF(Ic*As)*483/13) were investigated using an array of in vitro assays. Chromatograms of on-line post column derivatisation assay coupled with HPLC revealed the existence of active phenolics (hump) in the coloured genotypes, which was lacking in the white-coloured breeding line, TF(Ic*As)*483/13. Roasting reduced the phenolic content, and diminished antioxidant activity by 10–40 % as measured by the reagent-based assays (diphenylpicrylhydrazyl, 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and oxygen radical absorbance capacity) in all genotypes. Cell culture-based antioxidant activity assay (cellular antioxidant activity) showed an increase of activity in the coloured genotypes after roasting. Faba bean extracts demonstrated cellular protection ability against H2O2-induced DNA damage (assessed using RAW264.7 cells), and inhibited the proliferation of all human cancer cell lines (BL13, AGS, Hep G2 and HT-29) evaluated. However, the effect of faba bean extracts on the non-transformed human cells (CCD-18Co) was negligible. Flow cytometric analyses showed that faba bean extracts successfully induced apoptosis of HL-60 (acute promyelocytic leukaemia) cells. The faba bean extracts also exhibited ACE, α-glucosidase and pancreatic lipase inhibitory activities. Overall, extracts from Nura (buff-coloured) and Rossa (red-coloured) were comparable, while TF(Ic*As)*483/13 (white-coloured) contained the lowest phenolic content and exhibited the least antioxidant and enzyme inhibition activities. These results are important to promote the utilisation of faba beans in human diets for various health benefits.

  • View HTML
    • Send article to Kindle

      To send this article to your Kindle, first ensure is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle. Find out more about sending to your Kindle.

      Note you can select to send to either the or variations. ‘’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      In vitro investigations of the potential health benefits of Australian-grown faba beans (Vicia faba L.): chemopreventative capacity and inhibitory effects on the angiotensin-converting enzyme, α-glucosidase and lipase
      Available formats
      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Dropbox.

      In vitro investigations of the potential health benefits of Australian-grown faba beans (Vicia faba L.): chemopreventative capacity and inhibitory effects on the angiotensin-converting enzyme, α-glucosidase and lipase
      Available formats
      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Google Drive.

      In vitro investigations of the potential health benefits of Australian-grown faba beans (Vicia faba L.): chemopreventative capacity and inhibitory effects on the angiotensin-converting enzyme, α-glucosidase and lipase
      Available formats
Corresponding author
*Corresponding author: I. Konczak, fax +61 2 9490 8499, email
Hide All
1Food and Agriculture Organization of the United Nations (FAO) (2009), Rome, FAOSTAT data; available at (Accessed November 2009).
2Matthews, P & Marcellos, H (2003) Faba bean. Agfact P4.2.7. Agfact (Serial on the Internet). The State of New South Wales, NSW Agriculture; available at (Accessed November 2010).
3Bouhnik, Y, Flourie, B, D'Agay-Abensour, L, et al. (1997) Administration of transgalacto-oligosaccharides increases fecal bifidobacteria and modifies colonic fermentation metabolism in healthy human. J Nutr 127, 444448.
4Mathers, JC (2002) Pulses and carcinogenesis: potential for the prevention of colon, breast and other cancers. Br J Nutr 88, 273279.
5Campos-Vega, R, Loarca-Piña, G & Oomah, BD (2010) Minor components of pulses and their potential impact on human health. Food Res Int 43, 461482.
6Aune, D, De Stefani, E, Ronco, A, et al. (2009) Legume intake and the risk of cancer: a multisite case–control study in Uruguay. Cancer Causes Control 20, 16051615.
7Anderson, JW & Major, AW (2002) Pulses and lipaemia, short- and long-term effect: potential in the prevention of cardiovascular disease. Br J Nutr 88, 263271.
8Ranilla, LG, Kwon, YI, Genevese, MI, et al. (2010) Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (Phaseolus vulgaris L.) using in vitro methods. J Food Biochem 34, 329355.
9Ferguson, LR (2001) Role of plant polyphenols in genomic stability. Mutat Res 475, 89111.
10Gomez, M, Oliete, B, Rosell, CM, et al. (2008) Studies on cake quality made of wheat-chickpea flour blends. LWT – Food Sci Technol 41, 17011709.
11Patterson, CA, Maskus, H & Bassett, CMC (2010) Fortifying foods with pulses. Cereal Foods World 55, 5662.
12Alonso, R, Aguirre, A & Marzo, F (2000) Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem 68, 159165.
13Khalil, AH & Mansour, EH (1995) The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chem 54, 177182.
14Acar, O, Gokmen, V, Pellegrini, N, et al. (2009) Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds. Eur Food Res Technol 229, 961969.
15Anderson, JC, Idowu, AO, Singh, U, et al. (1994) Physicochemical characteristics of flours of faba bean as influenced by processing methods. Plant Foods Hum Nutr 45, 371379.
16Merghem, R, Jay, M, Brun, N, et al. (2004) Qualitative analysis and HPLC isolation and identification of procyanidins from Vicia faba. Phytochem Anal 15, 9599.
17Helsper, JPFG, Kolodzieg, H, Hoogendijk, JM, et al. (1993) Antinutritional factors in faba beans (Vica faba L.) as affected by breeding toward the absence of condensed tannins. J Agric Food Chem 41, 10581061.
18Borowska, J, Giczewska, A & Zadernowski, R (2003) Nutritional value of broad bean seeds. Part 2: selected biologically active components. Nahrung-Food 47, 98101.
19Arts, ICW, van de Putte, B & Hollman, PCH (2000) Catechin contents of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods, and processed foods. J Agric Food Chem 48, 17461751.
20Hertog, MGL, Hollman, PCH & Katan, MB (1992) Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands. J Agric Food Chem 40, 23792383.
21Kaufman, PB, Duke, JA, Brielmann, H, et al. (1997) A comparative survey of leguminous plants as sources of the isoflavones, genistein and daidzein: implications for human nutrition and health. J Altern Complement Med 3, 712.
22Sosulski, FW & Dabrowski, KJ (1984) Composition of free and hydrolyzable phenolic acids in the flours and hulls of ten legume species. J Agric Food Chem 32, 131133.
23Moneam, NMA (1990) Effects of presoaking on faba bean enzyme inhibitors and polyphenols after cooking. J Agric Food Chem 38, 14791482.
24Bekkara, F, Jay, M, Viricel, MR, et al. (1998) Distribution of phenolic compounds within seed and seedlings of two Vicia faba cvs differing in their seed tannin content, and study of their seed and root phenolic exudations. Plant Soil 203, 2736.
25Karamac, M, Kosinska, A, Rybarczyk, A, et al. (2005) Extraction and chromatograhic separation of tannin fractions from tannin-rich plant material. Pol J Food Nutr Sci 57, 471474.
26Amarowicz, R, Troszynska, A, Bary Ko-Pikielna, N, et al. (2004) Polyphenolics extracts from legume seeds: correlations between total antioxidant activity, total phenolics content, tannins content and astringency. J Food Lipids 11, 278286.
27Ikarashi, N, Takeda, R, Ito, K, et al. (2011) The inhibition of lipase and glucosidase activities by acacia polyphenol. Evid Based Complement Alternat Med 2011, 272075.
28Shimura, S, Tsuzuki, W, Kobayashi, S, et al. (1992) Inhibitory effect on lipase activity of extracts from medicinal herbs. Biosci Biotechnol Biochem 56, 14781479.
29Madhujith, T, Amarowicz, R & Shahidi, F (2004) Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage. J Am Oil Chem Soc 81, 691696.
30de Mejía, EG, Castaño-Tostado, E & Loarca-Piña, G (1999) Antimutagenic effects of natural phenolic compounds in beans. Mutat Res 441, 19.
31Itoh, T, Umekawa, H & Furuichi, Y (2005) Potential ability of hot water adzuki (Vigna angularis) extracts to inhibit the adhesion, invasion, and metastasis of murine B16 melanoma cells. Biosci Biotechnol Biochem 69, 448454.
32Amarowicz, R, Karamac, M, Kmita-Glazewska, H, et al. (1996) Antioxidant activity of phenolic fractions of everlasting pea, faba bean and broad bean. J Food Lipids 3, 199211.
33Kalogeropoulos, N, Chiou, A, Ioannou, M, et al. (2010) Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries. Food Chem 121, 682690.
34Konczak, I, Zabaras, D, Dunstan, M, et al. (2010) Antioxidant capacity and phenolic compounds in commercially grown native Australian herbs and species. Food Chem 122, 260266.
35Michalska, A, Ceglinska, A, Amarowicz, R, et al. (2007) Antioxidant contents and antioxidative properties of traditional rye breads. J Agric Food Chem 55, 734740.
36Prior, RL, Hoang, H, Gu, L, et al. (2003) Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples. J Agric Food Chem 51, 32733279.
37Ee, KY, Agboola, S, Rehman, A, et al. (2011) Characterisation of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seed. Food Chem 129, 816821.
38Brookes, DE, Zandvliet, D, Watt, F, et al. (1998) Relative activity and specificity of promoters from prostate-expressed genes. Prostate 35, 1826.
39Tan, AC, Konczak, I, Ramzan, I, et al. (2011) Antioxidant and cytoprotective activities of native Australian fruit polyphenols. Food Res Int 44, 20342040.
40Wolfe, KL & Liu, RH (2007) Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements. J Agric Food Chem 55, 88968907.
41Shalaby, SM, Zakora, M & Otte, J (2006) Performance of two commonly used angiotensin-converting enzyme inhibition assays using FA-PGG and HHL as substrates. J Dairy Res 73, 178186.
42Ranilla, LGl, Genovese, MI & Lajolo, FM (2009) Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. J Agric Food Chem 57, 57345742.
43Hagerman, AE, Riedl, KM, Jones, GA, et al. (1998) High molecular weight plant polyphenolics (tannins) as biological antioxidants. J Agric Food Chem 46, 18871892.
44Xu, B & Chang, SKC (2009) Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing. J Agric Food Chem 57, 1071810731.
45Lapidot, T, Walker, MD & Kanner, J (2002) Antioxidant and prooxidant effects of phenolics on pancreatic β-cells in vitro. J Agric Food Chem 50, 72207225.
46Chow, J-M, Shen, S-C, Huan, SK, et al. (2005) Quercetin, but not rutin and quercitrin, prevention of H2O2-induced apoptosis via anti-oxidant activity and heme oxygenase 1 gene expression in macrophages. Biochem Pharmacol 69, 18391851.
47Seeram, NP, Adams, LS, Hardy, ML, et al. (2004) Total cranberry extract versus its phytochemical constituents: antiproliferative and synergistic effects against human tumor cell lines. J Agric Food Chem 52, 25122517.
48Seeram, NP, Adams, LS, Zhang, Y, et al. (2006) Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro. J Agric Food Chem 54, 93299339.
49Fulda, S & Debatin, K-M (2006) Extrinsic versus intrinsic apoptosis pathways in anticancer chemotherapy. Oncogene 25, 47984811.
50Naczk, M, Amarowicz, R, Zadernowski, R, et al. (2001) Protein precipitating capacity of condensed tannins of beach pea, canola hulls, evening primrose and faba bean. Food Chem 73, 467471.
51Zadernowski, R, Borowska, J, Naczk, M, et al. (2001) Effect of broad bean and pea phenolics on the activity of lipase and lipoxygenase. J Food Lipids 8, 263270.
52Zhang, L, Li, J, Hogan, S, et al. (2010) Inhibitory effect of rasberries on starch digestive enzyme and their antioxidant properties and phenolic composition. Food Chem 119, 592599.
53Silva Pinto, M, Kwon, Y-I, Apostolidis, E, et al. (2008) Functionality of bioactive compounds in Brazilian strawberry (Fragaria × ananassa Duch.) cultivars: evaluation of hyperglycemia and hypertension potential using in vitro models. J Agric Food Chem 56, 43864392.
54Mai, TT, Thu, NN, Tien, PG, et al. (2006) Alpha-glucosidase inhibitory and antioxidant activities of vietnamese edible plants and their relationships with polyphenol contents. J Nutr Sci Vitaminol 53, 267276.
55Helsper, JPFG, Kolodziej, H, Hoogendijk, JM, et al. (1993) Characterization and trypsin inhibitor activity of proanthocyanidins from Vicia faba. Phytochem 34, 12551260.
56Lattanzio, V, Bianco, VV, Miccolis, V, et al. (1986) Mono- and oligosaccharides in fifteen Vicia faba L. cultivars. Food Chem 22, 1725.
57Brown, EG & Roberts, FM (1972) Formation of vicine and convicine by Vicia faba. Phytochem 11, 32033206.
58Dundas, DGA, Herderson, HM & Eskin, NAM (1978) Lipase from Vicia faba minor. Food Chem 3, 171178.
59Amarowicz, Y, Yoshiki, Y, Pegg, RB, et al. (1997) Presence of two saponins in faba bean (Vicia faba L.) seeds. Nahrung 41, 352354.
60Sharma, A & Sehgal, S (1992) Effect of processing and cooking on the antinutritional factors of faba bean (Vicia faba). Food Chem 43, 383385.
61Deprez, S, Mila, I, Huneau, J-F, et al. (2001) Transport of proanthocyanidin dimer, trimer, and polymer across monolayers of human intestinal epithelial Caco-2 cells. Antioxid Redox Signal 3, 957967.
62Monach, C, Williamson, G, Morand, C, et al. (2005) Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. Am J Clin Nutr 81, 230242.
Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
Please enter your name
Please enter a valid email address
Who would you like to send this to? *



Altmetric attention score

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed