Phytochemistry and medicinal uses of the common food of mung bean (Vigna radiata)
Keywords:
Antioxidant, Medicinal value, Mung bean, Nutritional value, Phytochemistry, Vigna radiata.Abstract
The seeds and sprouts of green gram (Vigna radiata), a popular food, contain ample nutrients with biological properties. This review offers an understanding of the nutritional worth of green grams and their sprouts, discussing chemical components that have been isolated in recent years, such as flavonoids, phenolic acids, organic acids, amino acids, carbohydrates, and lipids. Additionally, we also summarize fluctuating changes in metabolites during the sprouting process and associated biological properties, including antioxidant, antimicrobial, anti-inflammatory, anti-diabetic, blood pressure-lowering, lipid metabolism regulation, and anti-cancer effects, etc., with the aim of providing scientific proof for improved utilization of this commonly consumed food as a remedy.
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