USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA.
USDA-ARS, Sugarbeet and Bean Research, Michigan State University, East Lansing, MI 48824, USA.
Nutrients. 2019 Aug 1;11(8):1768. doi: 10.3390/nu11081768.
The common dry bean ( L.) is a globally produced pulse crop and an important source of micronutrients for millions of people across Latin America and Africa. Many of the preferred black and red seed types in these regions have seed coat polyphenols that inhibit the absorption of iron. Yellow beans are distinct from other market classes because they accumulate the antioxidant kaempferol 3-glucoside in their seed coats. Due to their fast cooking tendencies, yellow beans are often marketed at premium prices in the same geographical regions where dietary iron deficiency is a major health concern. Hence, this study compared the iron bioavailability of three faster cooking yellow beans with contrasting seed coat colors from Africa (Manteca, Amarillo, and Njano) to slower cooking white and red kidney commercial varieties. Iron status and iron bioavailability was assessed by the capacity of a bean based diet to generate and maintain total body hemoglobin iron (Hb-Fe) during a 6 week in vivo () feeding trial. Over the course of the experiment, animals fed yellow bean diets had significantly ( ≤ 0.05) higher Hb-Fe than animals fed the white or red kidney bean diet. This study shows that the Manteca yellow bean possess a rare combination of biochemical traits that result in faster cooking times and improved iron bioavailability. The Manteca yellow bean is worthy of germplasm enhancement to address iron deficiency in regions where beans are consumed as a dietary staple.
普通干豆（L.）是一种全球生产的豆类作物，是拉丁美洲和非洲数百万人微量元素的重要来源。这些地区许多受欢迎的黑色和红色种子类型的种皮多酚会抑制铁的吸收。黄豆与其他市场品种不同，因为它们在种皮中积累抗氧化剂山柰酚 3-葡萄糖苷。由于其烹饪速度快，黄豆通常在同一地理区域以较高的价格销售，而这些地区的饮食缺铁是一个主要的健康问题。因此，本研究比较了来自非洲的三种烹饪速度更快的种皮颜色不同的黄豆（Manteca、Amarillo 和 Njano）与烹饪速度较慢的白豆和红豆商业品种的铁生物利用度。通过基于豆类的饮食在 6 周体内（）喂养试验中产生和维持总血红蛋白铁（Hb-Fe）的能力来评估铁状态和铁生物利用度。在实验过程中，食用黄豆饮食的动物的 Hb-Fe 明显（≤0.05）高于食用白豆或红豆饮食的动物。这项研究表明，Manteca 黄豆具有罕见的生化特征组合，导致烹饪时间更快和铁生物利用度提高。Manteca 黄豆值得进行种质增强，以解决豆类作为主要饮食的地区的缺铁问题。
