Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (<i>Phaseolus vulgaris</i> L.) Endemic Ecotypes of Southern Italy before and after Cooking

<div>Photo of 12 varieties of beans (<i>Phaseolus vulgaris</i> L.) analyzed. Samples were classified into four groups: nonpigmented beans, red beans, speckled beans, and dark beans. Nonpigmented beans: Bianco Acerra (BA), Dente di morto (DM), and Volturara (V). Red beans: Cannellino Rosso (CR), ‘O Russ (OR), and Zampognaro (Z). Speckled beans: Pettilanculo (P), Sanghellatto (S), and Screziato impalato (Si). Dark beans: Nero di Acerra (NA), Nero di Frigento (NF), and Nero di Caposele (NC).</div>

Oxidative Medicine and Cellular Longevity

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Figure 1: Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (<i>Phaseolus vulgaris</i> L.) Endemic Ecotypes of Southern Italy before and after Cooking 

Figure 1 | Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking 