Modulation of bioactive compounds in common bean seed: two sides of the same coin

Among grain legumes, common bean (Phaseolus vulgaris L.) is the most important for human consumption and is a recognized component of healthy diets of the Mediterranean basin. Bean seeds are a rich source of energy (mainly proteins and complex charbohydrates), valuable compounds (folates, vitamins, polyphenols), essential minerals (iron and zinc) and their consumption can contribute to reduce risk of diseases such as obesity, diabetes, cardiovascular problems and colon, prostate and breast cancer. However, despite all these positive characteristics, bean seeds contain important amounts of bioactive compounds (such as the lectins, digestive enzyme inhibitors, phytate, raffinosaccharides, phenolic compounds) considered as antinutritional, that may cause adverse negative effect to those who consume them as staple food and/or improperly processed/cooked.