Polyphenol bioaccessibility and anti-inflammatory activity of Mexican common beans (<i>Phaseolus vulgaris L</i>.) with diverse seed colour

Common bean consumption is associated with the prevention of chronic diseases and these effects are partially attributed to their polyphenol content. In this study, bioaccessibility anti-inflammatory activity polyphenols from six Mexican cultivars beans (Phaseolus vulgaris) varying in seed colour, was evaluated. all cultivars, digestion starch protein released significantly more compared soaking, cooking methanol extraction. Pink cultivar ‘Marcela’ showed highest total bioaccessible content (>50 mg GAE per gram dry bean). Black ‘Negro Jamapa’ a moderate effect, reducing mRNA levels IL6, IL1β iNOS by up 20%. contrast, yellow ‘Azufrado’ induced expression IL1β, HO-1, thus inducing both pro- anti-oxidation pathways. Results indicate that enzymatic promotes common can elicit anti- pro-inflammatory responses macrophages.