Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications

• Published in: Comprehensive reviews in food science and food safety Vol. 21; no. 3; pp. 2335 - 2362
• Main Authors: Li, Hang, Zou, Liang, Li, Xin‐Yan, Wu, Ding‐Tao, Liu, Hong‐Yan, Li, Hua‐Bin, Gan, Ren‐You
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.05.2022
• Subjects: Beans; East Asia; Fabaceae; Fabaceae - chemistry; food safety; functional grain; Legumes; Physicochemical properties; polyphenol; Polyphenols; pulse; red bean; red beans; value added; Vigna - chemistry; Vigna angularis; East Asia; pulse; polyphenol; functional grain; Fabaceae; red bean

Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop is native to East Asia and is also commercially available in other parts of the world. It is becoming a research focus owing to its distinct nutritional properties (e.g., abundant in polyphen...