Mung bean is an important grain legume in South, East, and Southeast Asia. These areas produce up to three million metric tons of seed consumed directly as dhal, porridge, and bean sprouts, or processed into high-value noodles.
Mung bean sprouts are popular since they are a source of minerals and vitamins, require little cultivation area and resources, and can be harvested after a short time period. They are marketed fresh, canned, or processed.
Mung beans benefits
Mung beans have been documented to improve several health conditions. Among them are hyperglycemia, hyperlipidemia, and hypertension. These beans can also help prevent cancer and melanogenesis while having the ability to prevent damage to the liver.
The concentration and properties of the active compounds present in the mung bean are the primary source of these health benefits. Vitexin and isovitexin are identified as the major polyphenols. Meanwhile, the peptides show higher bioactivity in the mung bean. These bioactive components also give the mung bean anti-inflammatory, anticancer, lipid regulation metabolism, and antimicrobial properties,
Other bioactive components include amino acids, polysaccharides, carotenoids, tocopherols, and tocotrienols.
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