Stefanucci Azzurra, Scioli Giuseppe, Marinaccio Lorenza, Zengin Gokhan, Locatelli Marcello, Tartaglia Angela, Della Valle Alice, Cichelli Angelo, Novellino Ettore, Pieretti Stefano, Mollica Adriano
Department of Pharmacy, University of Chieti-Pescara "G. d'Annunzio", Via dei Vestini 31, 66100 Chieti, Italy.
Department of Biology, Science Faculty, Selcuk University, 42250 Konya, Turkey.
Antioxidants (Basel). 2022 Jul 28;11(8):1474. doi: 10.3390/antiox11081474.
Common bean () represents one of the most famous foods with antiobesity activity showing a significant efficacy against fat accumulation, insulin resistance and dyslipidaemia. In this work, two Italian varieties of common bean, i.e., Tondino del Tavo and Cannellino Bio, from the centre of Italy were studied to characterise their phenolic profile by HPLC-PDA in relation to different fractions after a straightforward extraction procedure. Antioxidant property and enzymatic inhibition power were also evaluated in order to delineate a possible biological profile. Results show a considerable phenolic content (0.79 and 1.1 µg/mg of 3-hydroxybenzoic acid for hexane extract of Tondino del Tavo and Cannellino Bio, respectively; 0.30 µg/mg -coumaric acid for -hexane extract of Tondino del Tavo) for both varieties, and a strong antioxidant activity according to the major phenolic concentration of the extracts. The anti-inflammatory activity of the decoction extracts was also investigated through a zymosan-induced edema formation assay, revealing a moderate ability for both of them. These preliminary data prompt us to further explore the nutrient components of these two varieties in the future.
菜豆（）是最著名的具有抗肥胖活性的食物之一，对脂肪堆积、胰岛素抵抗和血脂异常显示出显著疗效。在这项研究中，对来自意大利中部的两个意大利菜豆品种，即通迪诺·德尔·塔沃（Tondino del Tavo）和卡内利诺·比奥（Cannellino Bio）进行了研究，通过高效液相色谱-光电二极管阵列检测法（HPLC-PDA）对其经过简单提取程序后的不同组分的酚类成分进行表征。还评估了其抗氧化性能和酶抑制能力，以描绘可能的生物学特征。结果表明，两个品种都有相当可观的酚类含量（通迪诺·德尔·塔沃和卡内利诺·比奥的己烷提取物中3-羟基苯甲酸分别为0.79和1.1μg/mg；通迪诺·德尔·塔沃的己烷提取物中对香豆酸为0.30μg/mg），并且根据提取物中主要酚类物质的浓度显示出较强的抗氧化活性。还通过酵母聚糖诱导的水肿形成试验研究了水煎提取物的抗炎活性，结果显示两者都有中等程度的抗炎能力。这些初步数据促使我们在未来进一步探索这两个品种的营养成分。
