The study, which researchers say is the first to link bean color to antioxidant activity, is scheduled to appear in the Dec. 31 issue of the Journal of Agricultural and Food Chemistry, a peer-reviewed journal of the American Chemical Society, the world's largest scientific society.
The researchers tested the antioxidant activity of flavonoids — plant pigments — found in the skin of 12 common varieties of dry beans. Antioxidants destroy free radicals, which are highly active chemicals whose excess has been linked to heart disease, cancer and aging.
Black beans came out on top, having more antioxidant activity, gram for gram, than other beans, followed by red, brown, yellow and white beans, in that order. In general, darker colored seed coats were associated with higher levels of flavonoids, and therefore higher antioxidant activity, says lead investigator Clifford W. Beninger, Ph.D., a research associate at the University of Guelph in Ontario, Canada.
"Black beans are really loaded with antioxidant compounds. We didn't know they were that potent until now," says Beninger, formerly a researcher with the USDA's Sugarbeet and Bean Research Unit, located at Michigan State University in East Lansing, where he worked on the project under the leadership of co-author George L. Hosfield, Ph.D., a geneticist who recently retired from the USDA.
The study found that one class of compounds in particular, anthocyanins, were the most active antioxidants in the beans. Based on a previously published study of the anthocyanin content of black beans, Beninger found that the levels of anthocyanins per 100 gm serving size of black beans was about 10 times the amount of overall antioxidants in an equivalent serving size of oranges and similar to the amount found in an equivalent serving size of grapes, apples and cranberries.
Beninger acknowledges that some of the healthy antioxidants in beans will be lost in water upon cooking, but says that antioxidant levels will still remain high. Although dry beans were used in this study, frozen or canned beans may have similar antioxidant activity, he adds.
Human studies are still needed to confirm the link between bean antioxidants and health and until then, no one knows how many beans one must eat to obtain maximum health benefits, Beninger notes. But the finding adds antioxidants to a growing list of healthy chemicals found in the popular legume, which is also rich in protein, carbohydrates, folate, calcium and fiber. The researchers hope to use information gleaned from this study to help develop new varieties of beans that pack even more disease-fighting power.
U.S. consumers gobble up an estimated 8 pounds of beans per person each year, with pinto beans and navy beans being the most popular. Red beans also enjoy immense popularity, particularly during colder months, as a staple of chili. Although not as popular in the U.S. as other varieties, black beans are a main ingredient in many international dishes.
— Mark T. Sampson
Funding for this study was provided by the USDA and the Michigan Bean Commission.
The online version of the research paper cited above was initially published Dec. 3 on the journal's Web site. Journalists can arrange access to this site by sending an e-mail to newsroom@acs.org or calling the contact person for this release.
NOTE TO EDITOR: Below is a recipe for black bean soup, courtesy of the historic Belmont Conference Center, which is owned and operated by the American Chemical Society.
The following recipe is courtesy of the Belmont Conference Center, an historic manor built in 1738. Belmont is located on 85 acres of exquisite rolling hills and fields, surrounded by Patapsco State Park, in Maryland. Owned by the American Chemical Society, Belmont is open year round, seven days a week for meetings, retreats, training seminars, weddings, company picnics and holiday receptions.
Puree of Black Bean Soup
Yields 2 quarts
Ingredients:
1 pound dried black beans
2 ounces bacon — diced
1 pound onions — diced
1 1/2 quarts chicken stock
1/2 bunch thyme
1 each ham hocks
2 1/2 fluid ounces dry sherry
1/2 tablespoon allspice
1/2 tablespoon salt
1/2 tablespoon pepper
Preparation:
1. Soak beans overnight covered with one inch of water
2. Render bacon, add onions and sweat until translucent
3. Add beans, thyme, ham hocks and stock
4. Simmer until beans are tender
5. Remove half of the beans and puree
6. Combine the puree with other half of whole beans
7. Finish with sherry and allspice
8. Adjust seasoning with salt and pepper
Journal
Journal of Agricultural and Food Chemistry