1Fang YZ, Yang S, Wu G (2002) Free radicals, antioxidants, and nutrition. Nutrition 18: 872-879.

2Valko M, Leibfritz D, Moncol J, Cronin MT, Mazur M, et al. (2007) Free radicals and antioxidants in normal physiological functions and human disease. Int J Biochem Cell Biol 39: 44-84.

3Batista KA, Prudêncio SH, Fernandes KF (2010) Changes in the functional properties and antinutritional factors of extruded hard-to-cook common beans (Phaseolus vulgaris, L.). J Food Sci 75: C286-C290.

4 Lin LZ, Harnly JM, Pastor-Corrales MS, Luthria DL (2008) The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food Chem 107: 399-410.

5Geil PB, Anderson JW (1994) Nutrition and health implications of dry beans: a review. J Am Coll Nutr 13: 549-558.

6Hangen L, Bennink MR (2002) Consumption of black beans and navy beans (Phaseolus vulgaris) reduced azoxymethane-induced colon cancer in rats. Nutr Cancer 44: 60-65.

7Aune D, De Stefani E, Ronco A, Boffetta P, Deneo-Pellegrini H, et al. (2009) Legume intake and the risk of cancer: a multisite case-control study in Uruguay. Cancer Causes Control 20: 1605-1615.

8Xu BJ, Yuan SH, Chang SK (2007) Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes. J Food Sci 72: S167-S177.

9Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE. et al. (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem 52: 4026-4037.

10Aparicio-Fernández X, García-Gasca T, Yousef GG, Lila MA, González de Mejia E, et al. (2006) Chemopreventive activity of polyphenolics from black Jamapa bean (Phaseolus vulgaris L.) on HeLa and HaCaT cells. J Agric Food Chem 54: 2116-2122.

11Akond GM, Khandaker L, Berthold J, Gates L, Peters K, et al. (2011) Anthocyanin, Total polyphenols and antioxidant activity of common bean. Am J Food Technol 6: 385-394.

12 Cardador-Martínez A, Loarca-Piña G, Oomah BD (2002) Antioxidant activity in common beans (Phaseolus vulgaris L.). J Agric Food Chem 50: 6975-6980.

13Zou Y, Chang SK, Gu Y, Qian SY (2011) Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions. J Agric Food Chem 59: 2268-2276.

14AOAC (2010) Official methods of analysis (18th edn): Gaithersburg, MD: Method 37.1.68. 2005. Association of official analytical chemists, Gaithersburg, Maryland, USA.

15Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. Lebensm Wiss Technol 28: 25-30.

16Xu BJ, Chang SK (2007) A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J Food Sci 72: S159-S166.

17Karamać M, Kosińska A, Rybarczyk A, Amarowicz R (2007) Extraction and chromatographic separation of tannin fractions from tannin-rich plant material. Pol J Food Nutr Sci 57: 471- 474.

18 Rocha-Guzmán NE, Herzon A, Gonzáles-Laredo RF, Ibarra-Pérez FJ, Zambrano-Galván G, et al. (2007) Antioxidant and antimutagenic activity of phenolic compounds in three different color groups of common bean cultivars (Phaseolus vulgaris). Food Chem 103: 521-527.

19Madhujith T, Shahidi F (2005) Antioxidant potential of pea beans (Phaseolus vulgaris L.). J Food Sci 70: S85-S90.

20Silva EM, Pompeu DR, Larondelle Y, Rogez H (2007) Optimisation of the adsorption of polyphenols from Inga edulis leaves on macroporous resins using an experimental design methodology. Sep Purif Technol 53: 274-280.

21Schofield P, Mbugu DM, Pell AN (2001) Analysis of condensed tannins: a review. Anim Feed Sci Technol 91: 21-40.

22Sánchez-Moreno C (2002) Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Sci Technol Intl 8: 121-137.

23 Tabart J, Franck T, Kevers C, Pincemail J, Serteyn D, et al. (2012) Antioxidant and anti-inflammatory activities of Ribes nigrum extracts. Food Chem 131: 1116-1122.

24 Tang X, He Z, Dai Y, Xiong YL, Xie M, et al. (2010) Peptide fractionation and free radical scavenging activity of zein hydrolysate. J Agric Food Chem 58: 587-593.

25Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 239: 70-76.

26Prior RL, Hoang H, Gu L, Wu X, Bacchiocca M (2003) Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC(FL))) of plasma and other biological and food samples. J Agric Food Chem 51: 3273-3279.

27 Maqsood S, Benjakul S (2010) Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince. Food Chem 119: 123-132.

28Bijelić SM, Gološin BR, Ninić-Todorović JI, Cerović SB, Popović BM (2011) Physico-chemical fruit characteristics of cornelian cherry (Cornus mas L.) genotypes from Serbia. Hortscience 46: 849-853.

29Amarowicz R, Estrella I, Hernández T, Troszyńska A (2008) Antioxidant activity of extract of adzuki bean and its fractions. J Food Lipids 15: 119-136.

30Yokozawa T, Chen CP, Dong E, Tanaka T, Nonaka GI (1998) Study on the inhibitory effect of tannins and flavonoids against the 1,1-diphenyl-2 picrylhydrazyl radical. Biochem Pharmacol 56: 213-222.

31 Ursini F, Rapuzzi I, Toniolo R, Tubaro F, Bontempelli G (2001) Characterization of antioxidant effect of procyanidins. Methods Enzymol 335: 338-350.

32Cardador-Martínez A, Castaño-Tostado E, Loarca-Piña G (2002) Antimutagenic activity of natural phenolic compounds present in the common bean (Phaseolus vulgaris) against aflatoxin B1. Food Addit Contam 19: 62-9.

33 Bawadi HA, Bansode RR, Trappey A, Truax RE, Losso JN (2005) Inhibition of Caco-2 colon, MCF-7 and Hs578T breast, and DU 145 prostatic cancer cell proliferation by water-soluble black bean condensed tannins. Cancer Lett 218: 153-162.

34 Thompson MD, Brick MA, McGinley JN, Thompson HJ (2009) Chemical composition and mammary cancer Inhibitory activity of dry bean. Crop Sci 49: 179-186.

35Thompson MD, Thompson HJ, Brick MA, McGinley JN, Jiang W, et al. (2008) Mechanisms associated with dose-dependent inhibition of rat mammary carcinogenesis by dry bean (Phaseolus vulgaris, L.). J Nutr 138: 2091-2097.

36Huang H, Chang Y, Wu C, Hung C, Wang C (2011) Anthocyanin-rich mulberry extract inhibit the gastric cancer cell growth in vitro and xenograft mice by inducing signals of p38/p53 and c-jun. Food Chem 129: 1703-1709.

37Schmidt BM, Howell AB, McEniry B, Knight CT, Seigler D, et al. (2004) Effective separation of potent antiproliferation and antiadhesion components from wild blueberry (Vaccinium angustifolium Ait.) fruits. J Agric Food Chem 52: 6433-6442.