Beans, Legumes - Natural Cox-2 Inhibitors

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Beans, Legumes - Natural Cox-2 Inhibitors

JoAnn Guest

Dec 18, 2004 16:39 PST

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Beans, Legumes - Natural Cox-2 Inhibitors

 

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Many of the isoflavones and other beneficial components of soybeans are

also available in a host of other legumes, which are proportionately

lower in fat than soy or that other popular legume, the peanut.

 

These slimmer cousins, with heart-friendly isoflavones and

cancer-protective powers, include black, dwarf, field, green, haricot,

kidney, lima, mung, navy, string, scarlet runner, and even the Biblical

fava bean, as well as chickpeas and English peas.

 

Some Benefits of Legumes

 

Most beans (Phaseolus spp.) are high in fiber and low in fat—just the

ticket for lowering cholesterol.

 

And they contain lecithin, a nutrient that also helps reduce cholesterol

levels.

 

One study found that a daily cup and a half of dried lentils or kidney

beans (about the amount in a bowl of bean soup) cuts total cholesterol

by 19 percent.

 

Cooking and eating dried beans has been linked to reduced risk of

diabetes and obesity, thanks to their effect on blood sugar and insulin

response.

 

New research from the Canadian Department of Agriculture finds that

dried beans also contain antioxidants, particularly phenols, which are

potent " free radical scavengers " .

 

Even without the *phyto-estrogens* or *Cox-2 inhibitors* in beans, they

protect against breast, cervical, colon, liver, skin, and stomach

cancers.

 

Pinto beans have almost as much antioxidant genistein and daidzein as

soybeans.

 

And others—anasazi beans, black turtle beans, lima beans, red kidney

beans, and yellow split peas—may have even more. Also quite high in

genistein are adzuki beans, black-eyed peas, fava, and mung beans.

 

Favor the Fava

The fava bean may possibly be superior to the currently heralded drug

Tamoxifen for the prevention of breast and prostate cancers.

 

These beans may possibly contain even more 'anticancer' compounds

 

(specifically, Bowman Birk inhibitors,

estrogenic isoflavones, phytic acid,

phytoesterols, and saponins) than soy.

 

Certain varieties of fava bean possess remarkably high levels of natural

L-dopa, which has been used successfully in anti-aging therapy.

 

The L-dopa in these beans increases levels of dopamine in the brain,

which may quell cravings for alcohol and other addictive drugs that

reward the brain with dopamine.

 

Parkinson’s disease, caused by an imbalance between dopamine and

acetylcholine, is medically treated with drugs like levodopa (or

Laradopa).

 

A more natural approach when the brain is no longer able to generate

dopamine on its own? Eat more fava beans, which can take over and do

what the body cannot do for itself.

 

Medicinal Power of Beans

The lowly black bean contains countless healing substances, including

many benefits found in pharmaceutical drugs.

 

Here are only a few:

 

*Alpha linolenic acid, an antioxidant and anti-inflammatory, prevents

abnormal blood clumping and helps lower blood pressure, while supporting

the immune system.

 

*Apigenin, a *Cox-2 inhibitor* and natural sunscreen, also protects

against cancer and toxins in foods

 

*Beta-sitosterol, an antiviral plant sterol, protects against breast

cancer and leukemia, while inhibiting inflammatory prostagladins.

 

*Daidzein, an antioxidant, antimicrobial, and antiviral, protects

against irregular heart rhythm and, as a plant estrogen, may prevent

osteoporosis.

 

*GABA fights high blood pressure and stress.

 

*Genistein, another estrogenic isoflavone with antioxidant,

antimicrobial, and antiviral properties, prevents abnormal blood

clotting and atherosclerosis, while inhibiting osteoporosis and tumor

promotion.

 

*Phytic acid prevents abnormal blood clumping and fights cancer.

 

*Stigmasterol, a plant sterol, helps protect the liver and prevent

cancer.

 

*Tryptophan, an amino acid that produces the “happy” neurotransmitter

serotonin, relieves anxiety and helps you sleep.

 

7 Bean Salad

 

In an experimental mood (for a crowd), I cook seven different bean

varieties. Steep the beans together in vinegar with a shake of extra

virgin olive oil (beans should not be floating but close to it).

Add finely diced garlic and onion to steep overnight.

 

Before the crowd arrives, pour off some of the vinegar, add more olive

oil, and mix with chili powder, curry, and red pepper flakes. If that’s

not exact enough for you, pick up multiple bean salad from the deli

section at your favorite natural products store.

 

Editorial advisor James A. Duke, PhD, draws from the botanical database

he helped create for the US Department of Agriculture, his own books

(including The Green Pharmacy and Herbs of the Bible), and the latest

research for this column.

 

SELECTED SOURCES

Agricultural Research Service, www.ars-grin.gov/duke/

 

“Antioxidant Activity in Common Beans (Phaseolus vulgaris L.)” by

Anaberta Cardodor-Martíínez et al., J Agric Food Chem, 2002

 

“A Comparative Survey of Leguminous Plants as Sources of the Isoflavones

Genistein and Daidzein…” by P. B. Kaufman, J. A. Duke et al., Journal of

Alternative & Complementary Medicine, 1997

 

http://www.tasteforlife.com/feature.magicbeans.tfl

_________________

 

JoAnn Guest

mrsjo-

DietaryTi-

www.geocities.com/mrsjoguest/Genes

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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