Bioscience Evidence 2026, Vol.16, No.4, 202-220 http://bioscipublisher.com/index.php/be 219 Saeting O., Chandarajoti K., Phongphisutthinan A., Hongsprabhas P., and Sae-Tan S., 2021, Water extract of mung bean (Vigna radiata L.) inhibits protein tyrosine phosphatase-1B in insulin-resistant HepG2 cells, Molecules, 26(5): 1452. https://doi.org/10.3390/molecules26051452 Shahrajabian M.H., Sun W., and Cheng Q., 2019, A short review of health benefits and nutritional values of mung bean in sustainable agriculture, Polish Journal of Agronomy, 37: 31-36. Shea Z., Ogando do Granja M., Fletcher E.B., Zheng Y., Bewick P., Wang Z., Singer W.M., and Zhang B., 2024, A review of bioactive compound effects from primary legume protein sources in human and animal health, Current Issues in Molecular Biology, 46(5): 4203-4233. https://doi.org/10.3390/cimb46050257 Singh B., and Kaur G., 2021, Mung beans: Bioactive compounds and their potential health benefits, In: Handbook of Cereals, Pulses, Roots, and Tubers, CRC Press, pp. 449-460. https://doi.org/10.1201/9781003155508-29 Sonklin C., Alashi A.M., Laohakunjit N., and Aluko R.E., 2021, Functional characterization of mung bean meal protein-derived antioxidant peptides, Molecules, 26(6): 1515. https://doi.org/10.3390/molecules26061515 Supasatyankul B., Saisriyoot M., Klinkesorn U., Rattanaporn K., and Sae-Tan S., 2022, Extraction of phenolic and flavonoid compounds from mung bean (Vigna radiata L.) seed coat by pressurized liquid extraction, Molecules, 27(7): 2085. https://doi.org/10.3390/molecules27072085 Tampanna N., Chansuwan W., and Wichienchot S., 2024, Effect of plant-based mung bean products on digestibility and gut microbiome profiling using in vitro fecal fermentation, Plant Foods for Human Nutrition, 79(2): 460-467. https://doi.org/10.1007/s11130-024-01176-9 Tang D., Dong Y., Guo N., Li L., and Ren H., 2014, Metabolomic analysis of the polyphenols in germinating mung beans (Vigna radiata) seeds and sprouts, Journal of the Science of Food and Agriculture, 94(8): 1639-1647. https://doi.org/10.1002/jsfa.6471 Tao M., Huang Y., Xu T., Peng X., Liao X., Xia Z., Zheng D., Li R., and Xu X., 2025, Anti-infective properties of mung bean (Vigna radiata (L.) R. Wilczek) coat extract on Pseudomonas aeruginosa-infected Caenorhabditis elegans: Transcriptomics and pathway analysis, Journal of Ethnopharmacology, 337: 118838. https://doi.org/10.1016/j.jep.2024.118838 Tarahi M., 2024, The potential application of mung bean (Vigna radiata L.) protein in plant-based food analogs: A review, Legume Science, 6(4): e70011. https://doi.org/10.1002/leg3.70011 Thiruvengadam M., Venkidasamy B., Subramanian U., Samynathan R., Shariati M.A., Rebezov M., Girish S., Thangavel S., Dhanapal A.R., Fedoseeva N., Lee J., and Chung I.M., 2021, Bioactive compounds in oxidative stress-mediated diseases: Targeting the NRF2/ARE signaling pathway and epigenetic regulation, Antioxidants, 10(12): 1859. https://doi.org/10.3390/antiox10121859 Wang F., Huang L., Yuan X., Zhang X., Guo L., Xue C., and Chen X., 2021, Nutritional, phytochemical and antioxidant properties of 24 mung bean (Vigna radiata L.) genotypes, Food Production, Processing and Nutrition, 3(1): 28. https://doi.org/10.1186/s43014-021-00073-x Wang L., Li X., Gao F., Liu Y., Lang S., Wang C., and Zhang D., 2023a, Effect of ultrasound combined with exogenous GABA treatment on polyphenolic metabolites and antioxidant activity of mung bean during germination, Ultrasonics Sonochemistry, 94: 106311. https://doi.org/10.1016/j.ultsonch.2023.106311 Wang X., Li X., Zhang L., An L., Guo L., Huang L., and Gao W., 2024, Recent progress in plant-derived polysaccharides with prebiotic potential for intestinal health by targeting gut microbiota: A review, Critical Reviews in Food Science and Nutrition, 64(33): 12242-12271. https://doi.org/10.1080/10408398.2023.2248631 Wang X.C., Jiang Y., and Wang C., 2025, Preparation of mung bean antioxidant peptides and the mechanism by which they improve intestinal inflammation in Drosophila, Food Research International, 117283. https://doi.org/10.1016/j.foodres.2025.117283 Wu M., Tao Q., Wang S., Yao Y., and Wang L., 2026, Seed coat color-mediated differences in nutritional composition and antioxidant activity of mung bean, Agronomy, 16(2): 180. https://doi.org/10.3390/agronomy16020180 Xie J., Ye H., Du M., Yu Q., Chen Y., and Shen M., 2019, Mung bean protein hydrolysates protect mouse liver cell line NCTC-1469 cells from hydrogen peroxide-induced cell injury, Foods, 9(1): 14. https://doi.org/10.3390/foods9010014 Xu C., Diao J., Feng Y., Zhang S., Sheng Y., and Wang C., 2025, Mung bean peptides alleviate dextran-sulfate-sodium-induced colitis symptoms in mice by protecting the intestinal mechanical barrier and regulating gut microbiota, Foods, 14(8): 1363. https://doi.org/10.3390/foods14081363 Xue Z., Wang C., Zhai L., Yu W., Chang H., Kou X., and Zhou F., 2016, Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process, Czech Journal of Food Sciences, 34(1): 68-78. https://doi.org/10.17221/434/2015-CJFS
RkJQdWJsaXNoZXIy MjQ4ODYzNA==