Tab. III.

Bioactive compounds of legumes and their bioactivity.

Classification	Bioactive compounds	Sources	Bioactivity	References
Total phenolics	Gallic acid, protocatechuic acid, syringic acid, p-Hydroxybenzoic acid, vanillic acid, trans-p Coumaric acid, phydroxybenzoic acid, ferulic acid, sinapic acid	Adzuki bean, mung bean, kidney bean, white lupine, soybean, chickpea, red lentils	Antioxidant, anti-inflammatory, antihypertensive, anti-atherosclerotic, antitumor, ACE inhibitor, and antidiabetic and antiaging activities	[61-64]
Saponins	Azukisaponin IV, VI, V, II, I, and azukisaponin III, soyasaponin and saponin B	Adzuki bean, mung bean, peas	Capture free radicals and stimulate antioxidant enzymes	[65]
Proanthocyani-dins	Procyanidins, prodelphinidins, rhamnosides	Mung bean	Antioxidant, tyrosinase inhibitor	[66]
Anthocyanins	Delphinidin-glucoside, cyanidin-galactoside, cyanidin-glucoside, pelargonidin-glucoside	Black soybean, red kidney bean	Antioxidant, antimicrobial anti-inflammatory, and antidiabetic	[63, 64]
Tocopherols	δ-Tocopherol, β,γ tocopherols	Soybean, black soybean, white kidney bean, cowpea, whole bean, kidney bean, black-eyed and pinto bean	Antioxidant and anticancer	[63, 64]
Carotenoids	Lutein and zeaxanthin isomers	Lentil, red kidney bean, cowpea	Antioxidant properties	[64]
Flavonoids	Catechin, epicatechin, quercetin-3-oglucoside, myricetin, kaempferol-3-orutinoside and kaempferol-3-o-glucoside, quercetin	Soybean, chickpea, mung bean, red lentils, kidney bean, black soybean, black turtle bean	Antioxidant properties	[67, 68]
Condensed tannins	Catechins	Lentil, black soybean, black turtle bean, adzuki bean, mung bean	Antioxidant, antimicrobial, anti-HIV, and anti-tumour activities	[69]