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Role of Nutrition and Diet Therapy in Boosting Immunity
Published in Mehwish Iqbal, Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
The word khichdi originated from the Sanskrit word ‘khicca', a food item from the Indian subcontinent prepared with a blend of lentils and rice, which is rich in healthful goodness and is gluten-free and easy to digest. Khichdi is a porridge usually prepared with salt instead of sugar, owing to the feasibility of being capable of cooking in only one stewing pot (Khandekar et al., 2020). An intake of mung beans (Vigna radiata) daily is advised in the Charaka Samhita. The moong daal or mung bean has a slightly astringent and sweet taste; it has cold and dry properties and balances the pitta and kapha doshas (body humours). In the Ayurvedic text of Yogratnakara, the therapeutic properties of mung bean (Vigna radiata) give nutrition to the body tissues. Its cold properties provide smoothness to the skin, inhibit heartburn symptoms, decrease rashes and strengthen the body. Khichdi prepared from mung bean is a wholesome meal loaded with nutrients and is beneficial for the stomach. It also helps reduce the excessive heat of the body, improves digestion, decreases hyperacidity and is useful for diarrhoea, indigestion and any prolonged illness (Āśā Kumārī & Tivārī, 2010; Mehta, 2017; Sharma, 2007) (Figure 2.9).
Cooking for Diabetes Prevention
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Andres Victor Ardisson Korat, Grace Rivers
Mung beans are small, round beans with a green skin and white interior. They are available in their dried form either whole or hulled and split (requiring less cooking time). Mung beans do not require presoaking and can be cooked into a puree.
Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Vegetables are certain parts of plants such as leaves, stems, flowers, tubers, and beans. They are eaten raw or cooked. As fruits, they contain a large range of vitamins, minerals, antioxidants, and other phytochemicals necessary to human health. Different parts of plants used as vegetables are: Leaves: cabbage, kale, celery, lettuce, spinach, Brussels sprouts, endive, watercress, pepper elder, gai lan (Chinese kale), parsley, mint, water spinach, etc.Fruits: tomato, cucumber, eggplant, calabash, wax gourd, gac (Momordica cochinchinensis), etc.Beans, seeds, or nuts: kidney beans, green beans, butter beans, soybeans, mung beans, peas, sesame, chia seed, sunflower seed, chestnut, peanut, walnut, cashew nut, chestnut, pistachio, almond, macadamia, etc.Roots or tubers: carrot, onion, garlic, leek, shallot, radish, turnip, etc.Sprouts, shoots, or stems: asparagus, bamboo shoots, bok choy, etc.Flowers: broccoli, cauliflower, etc.
Mung bean protein isolate treated with high-intensity pulsed electric field: characteristics and its use for encapsulation of Asian seabass oil
Published in Journal of Microencapsulation, 2023
Saqib Gulzar, Mohamed Tagrida, Umesh Patil, Lukai Ma, Bin Zhang, Soottawat Benjakul
Nowadays, plant-based proteins are being recommended globally because of their low cost, high abundance, low allergenicity, and wide acceptability (Jarpa‐Parra 2018). Mung bean protein has remarkable functional properties that can be exploited for several food applications (Yi-Shen et al.2018). Moreover, mung bean protein is rich in essential amino acids which are necessary to meet the daily requirements of the human body (Du et al.2018). Fish oil extracted from Asian seabass is a rich source of polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), known for having beneficial health effects (Sae-leaw and Benjakul 2017). PUFAs significantly improve health conditions and prevent CVD and Alzheimer’s (Shahidi and Ambigaipalan 2018). However, these PUFAs are highly susceptible to lipid oxidation, leading to the development of undesirable odours and flavours. Therefore, encapsulation is required to protect the oil from oxidative deterioration and to mask the offensive fishy odour of fish oil.
Network pharmacology prediction and molecular docking-based strategy to explore the pharmacodynamic substances and mechanism of “Mung Bean” against bacterial infection
Published in Drug Development and Industrial Pharmacy, 2022
Si Tang, ShuangKou Chen, XiaoQing Tan, MingXin Xu, Xi Xu
Mung Bean is the mature seed of the leguminous herb Mung Bean (Phaseolus radiatus L.). It has been cultivated for more than two thousand years in our country, which is rich in protein and medicinal value [7,8]. According to records, Mung Bean has the function of curing and relieving diarrhea, headache and edema. "Compendium of Materia Medica" says, Mung Bean has the same function of reducing swelling and treating acne as red bean, but it has more power of pressing heat and detoxifying. “Cihai of Chinese Medicine" also records its detoxification and calming effects, which can relieve all the poisons of gold, stone, arsenic, and vegetation [9]. Recently, it has been further found that bioactive substances of Mung Beans, including coumarins, alkaloids, phytosterols and saponins, can enhance the immune function of the body and increase the number or phagocytic function of phagocytes [10]. Wang [11] extracted a trypsin inhibitor from Mung Bean and showed its inhibitory effect on Staphylococcus aureus. Fu Cuizhen [12] found that the tannin contained in Mung Bean could solidify microbial protoplasm and produce antibacterial activity. However, the active substances, key targets and the mechanism of Mung Bean in the treatment of bacterial infection are unclear.
The evaluation of radio-sensitivity of mung bean proteins aqueous extract on MCF-7, hela and fibroblast cell line
Published in International Journal of Radiation Biology, 2018
Mahnaz Joghatai, Ladan Barari, Seyyed Hossein Mousavie Anijdan, Maryam Mitra Elmi
Breast cancer is one of the most common malignant tumors in women worldwide. The treatment of this kind of cancer is carried out through surgery, radiation, and chemotherapy. Each of these methods can lead to short and long-term side effects. In addition, in many cases, patients give up their lives due to the resistance of cancer cells to common treatments (Girdhani et al. 2009). Thus, it is necessary to develop new strategies to increase the cytotoxicity in cancer cells by finding the natural compounds, which can inhibit the growth of cancer cells. Legume products contain natural materials, which can affect cancer cells directly or indirectly (Duranti 2006; Roy et al. 2010; Xu and Chang 2012). There are many reports showing that legume proteins have anti-cancer and radio-sensitizer effects, which can include protease inhibitors, saponins, and lectins (Harold 2002; Duranti 2006; Roy et al. 2010; Carbonaro et al. 2014). Previous epidemiological studies indicated that a higher consumption of beans in some countries was associated with the reduced risk of cancer (Madar and Stark 2002; Duranti 2006). Studies have also shown that brown beans have a strong anti-proliferative activity towards some cell lines such as breast cancer cells, MCF-7 (Chan et al. 2012). Mung beans are legume's family, which have anti-oxidant, anti-inflammatory, anti-microbial, diuretic, hypoglycemic actions, and anti-proliferative effects (Tang et al. 2014). Dong-Kwan Kim et al. evaluated the anti-proliferative activity of mung bean sprouts and mung beans extract. They reported that the use of the extracts of mung bean sprouts against lung cancer cells (Calu-6) and stomach cancer cells (SNU-601) were more effective than the use of mung bean extracts (Kim et al. 2012). In a similar study, the mung bean extract was investigated in normal human cells (human peripheral blood mononuclear, PBMC), Hela cells, and HepG2. It was demonstrated that small concentrations of the extract could be used for toxicity against cancer cells. They reported that mung bean extract could lead to apoptosis in HeLa and HepG2 cells (Hafidh et al. 2012). In the same line, according to a research study, the fermented mung bean extract could delay tumor formation and reduce its risk to a great extent (Yeap et al. 2013). In 2014, it was reported that the combination of GRP78 (a protein found only in the membrane of cancer cells), bound with the peptide WIFPWIQL and activated by mung bean trypsin inhibitor, named GBP-TI, could prevent the growth of colon cancer cells and induce apoptosis in these cells (Li et al. 2014). In addition, a protease inhibitor, mungoin, from mung bean (Phaseolus mungo) seeds effect on human hepatoma cells. Bel-7402 displayed an anti-proliferative activity (Wang et al. 2006).