Plant Foods for Human Nutrition

, Volume 68, Issue 2, pp 207–212 | Cite as

Cooked Common Beans (Phaseolus vulgaris) Protect Against β-cell Damage in Streptozotocin-Induced Diabetic Rats

  • Diego Hernández-Saavedra
  • Magdalena Mendoza-Sánchez
  • Hebert L. Hernández-Montiel
  • Horacio S. Guzmán-Maldonado
  • Guadalupe F. Loarca-Piña
  • Luis M. SalgadoEmail author
  • Rosalía Reynoso-CamachoEmail author
Original Paper


Diabetes is a disease characterized by a hyperglycemic stage that leads to a chronic inflammatory state. We evaluated the in vivo effect of a diet supplemented with 25 % cooked black bean cultivar Negro 8025 (N8025) flour in streptozotocin-induced diabetic rats. The effect was assessed before (preventive-treatment) and after (treatment) the onset of diabetes. There is a significant decrease of total phenolic, tannins and anthocyanins content after cooking, and the concentration of most of the single phenols analyzed are only slightly decreased. The treatment group showed a significant reduction of glucose (22.8 %), triglycerides (21.9 %), total cholesterol (29.9 %) and LDL (56.1 %) that correlates with a protection of pancreatic ß-cells. The diet with N8025 flour before the induction of diabetes did not exert a protective effect (glucose levels are similar to the diabetic control) but they have low levels of total cholesterol (47.5 %) and LDL (56.1 %). The preventive-treatment group did not inhibit the increase of TNF-α and IL-1β, whereas the treatment group did, compared to the diabetic control. Therefore, N8025 bean supplementation can be recommended to control diabetes.


Bean Phenolic compounds Diabetes Pancreatic damage Cytokines 



High density lipoprotein




Low density lipoprotein


Black bean 8025


Reactive oxygen species




Total anthocyanins


Total cholesterol




Tumor necrosis factor–α


Total phenolic content


Total tannins


Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Diego Hernández-Saavedra
    • 1
  • Magdalena Mendoza-Sánchez
    • 1
  • Hebert L. Hernández-Montiel
    • 2
  • Horacio S. Guzmán-Maldonado
    • 3
  • Guadalupe F. Loarca-Piña
    • 1
  • Luis M. Salgado
    • 4
    Email author
  • Rosalía Reynoso-Camacho
    • 1
    Email author
  1. 1.Research and Graduate Studies in Food Science, School of ChemistryUAQSantiago de QuerétaroMéxico
  2. 2.Department of Biomedical Research, School of MedicineUAQSantiago de QuerétaroMéxico
  3. 3.Campo Experimental Bajío (CEBAJ-INIFAP)CelayaMéxico
  4. 4.CICATA, Instituto Politecnico NacionalSantiago de QuerétaroMéxico

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