coumestrol/phaseolus vulgaris

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Inhibition of Rhizobium etli Polysaccharide Mutants by Phaseolus vulgaris Root Compounds.

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Crude bean root extracts of Phaseolus vulgaris were tested for inhibition of the growth of several polysaccharide mutants of Rhizobium etli biovar phaseoli CE3. Mutants deficient only in exopolysaccharide and some mutants deficient only in the O-antigen of the lipopolysaccharide were no more

Isoflavonoid Formation as an Indicator of UV Stress in Bean (Phaseolus vulgaris L.) Leaves : The Significance of Photorepair in Assessing Potential Damage by Increased Solar UV-B Radiation.

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Induction of the isoflavonoid pigment, coumestrol (3,9-dihydroxy-6H-benzofuro-[3,2-c][1] benzopyran-6-one), in primary leaves of beans (Phaseolus vulgaris L. var Saxa) by ultraviolet (UV) radiation was used as a quantifiable marker for UV damage to a plant system. Coumestrol was induced only by

Occurrence of isoflavonoids in Brazilian common bean germplasm (Phaseolus vulgaris L.).

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Common bean (Phaseolus vulgaris) is present in the daily diet of various countries and, as for other legumes, has been investigated for its nutraceutical potential. Thus, 16 genotypes from different gene pools, representing seven types of seed coats and different responses to pathogens and pests,

Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.).

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The polyphenolic composition of 62 wild and weedy Mexican bean collections from diverse origins, grouped by their seed coat color, was assessed. According to spectrophotometric analysis, the range of total phenols, condensed tannins, and total anthocyanins presented wide differences. Furthermore,

Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.).

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Common bean effects on health have been related to its dietary fiber content and other active compounds. This study assessed the content of flavonoids, coumestrol, phenolic acids, galactooligosaccharides, and phytic acid in wild and cultivated Mexican common bean seeds (raw and cooked) and that of

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