Vicine and convicine as natural occurring toxic compounds in Vicia faba are involved in the formation of hemolytic anemia (favism). Removal of these compounds needs high technological expense. Microbiological degradation with different strains of bacteria was tried. After 3 h incubation with Streptococcus faeciens convicine was converted completely and Vicine to about 95%.
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http://dx.doi.org/10.1002/food.19910350506 | DOI Listing |
Sci Rep
January 2025
School of Crop Improvement, College of Post Graduate Studies in Agricultural Sciences, CAU (Imphal), Umiam, Meghalaya, India.
Faba bean is a nutritionally and medicinally rich popular legume crop. However, vicine-convicine remain as potential threats for "favism" in human beings. In this study, 189 diverse faba bean accessions have been evaluated for yield component traits and vicine content in seeds followed by a correlation study.
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October 2024
National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea.
This study explored how genotype, seed color, and seed weight affect major biochemical components in 95 faba bean accessions. Genotype variation significantly affected convicine, total tannin (TTC), total saponin, and total phenol (TPC) contents. Seed color and weight variations affected several parameters, with their interaction significantly affecting convicine, total vicine-convicine content (TVC), TTC, total polyunsaturated fatty acid (PUFA), and antioxidant activities.
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August 2024
Department of Sciences, University of Basilicata, 85100 Potenza, Italy.
L. is a leguminous plant with seeds rich in nutritional compounds, such as polyphenols and L-dopa, a dopamine precursor and first-line treatment for Parkinson's symptoms. Recently, its by-products have been revalued as a sustainable source of bioactive compounds.
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December 2024
Department of Molecular Sciences, Swedish University of Agricultural Sciences (SLU), 750 07 Uppsala, Sweden.
Faba beans, rich in protein and ideal for Swedish cultivation, are limited in food industry use due to anti-nutritional factors (ANFs) that hinder nutrient absorption. An extraction method was developed in our study to mitigate ANFs in faba beans, using aqueous alkaline methods and isoelectric precipitation with differential salt concentration. This method yielded 15.
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