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The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or
advertising. Our mission is to help you eat and cook the healthiest way for optimal health.
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

Foods & Spices




Nuts & Seeds

Beans & Legumes

Poultry & Meats

Eggs & Dairy


Herbs & Spices

Black beans references

  • Anton A, Ross K, Beta T et al. Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans (Phaseolus vulgaris L.) . Lebensmittel Wissenschaft und Technologie (LWT) — Food Science and Technology. 2008, 41: 771-778. 2008.
  • Azevedo L, Gomes JC, Stringheta PC, et al. Black bean (Phaseolus vulgaris L.) as a protective agent against DNA damage in mice. Food Chem Toxicol. 2003 Dec;41(12):1671-6. 2003.
  • Boateng J, Verghese M, Walker, L et al. Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.). LWT-Food Science and Technology. 2008, 41: 1541-1547. 2008.
  • Carmona-Garcia, R., Osorio-Diaz, P., Agama-Acevedo, et al. Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. 'Mayocoba'. International Journal of Food Science and Technology. 2007, 42: 296-302. 2007.
  • Davidsson L, Dimitriou T, Boy E et al. Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and black bean paste. Am J Clin Nutr, Mar 2002; 75: 535 - 539. 2002.
  • Deng J, Liao X, Hu J, et al. Purification and characterization of new phytoferritin from black bean (Phaseolus vulgaris L.) seed. J Biochem. 2010 May;147(5):679-88. Epub 2010 Jan 6. 2010.
  • Fernandes AC, Nishida W, da Costa Proenc RP et al. Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review. International Journal of Food Science and Technology 2010, 45: 2209—2218. 2010.
  • Helmstädter A. Beans and diabetes: Phaseolus vulgaris preparations as antihyperglycemic agents. J Med Food. 2010 Apr;13(2):251-4. 2010.
  • Hernández-Salazar M, Osorio-Diaz P, Loarca-Piña G et al. In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). J Sci Food Agric. 2010 Jul;90(9):1417-22. 2010.
  • López-Reyes AG, Arroyo-Curras N, Cano BG et al. Black bean extract ameliorates liver fibrosis in rats with CCl4-induced injury. Ann Hepatol. 2008 Apr-Jun;7(2):130-5. 2008.
  • Long-Ze L, Harnlya JM, Pastor-Corralesb MS et al. The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food Chemistry Volume 107, Issue 1, 1 March 2008, Pages 399-410. 2008.
  • Nergiz C and Gokgoz E. Effects of traditional cooking methods on some antinutrients and in vitro protein digestibility of dry bean varieties (Phaseolus vulgaris L.) grown in Turkey. International Journal of Food Science and Technology, 2007; 42: 868-873. 2007.
  • Nyakuni G, Kikafunda J, Muyonga J, et al. Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans. International Journal of Food Sciences and Nutrition, 2008; 59: 652-659. 2008.
  • Queiroz Kda S, de Oliveira AC, Helbig E et al. Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value. J Nutr Sci Vitaminol (Tokyo) 2002 Aug;48(4):283-9. 2002.
  • Ranilla LG, Genovese MI and Lajolo FM. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. J Agric Food Chem. 2009 Jul 8; 57(13):5734-42. 2009.
  • Serrano J and Goñi I. [Role of black bean Phaseolus vulgaris on the nutritional status of Guatemalan population]. Arch Latinoam Nutr. 2004 Mar;54(1):36-44. Review. Spanish. 2004.
  • Silva-Cristobal L, Osorio-Díaz P, Tovar J et al. Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties. Journal: Ciencia y Tecnología Alimentaria Year: 2010 Vol: 8 Issue: 1 Pages/record No.: 7-14. 2010.
  • Thompson SV, Winham DM and Hutchins AM. Black bean and chickpea consumption reduce glycemic response as part of a rice meal. FASEB J, Apr 2009; 23: 540.2. 2009.
  • Vargas-Torres A, Osorio-Diaz P, Islas-Hernandez JJ et al. Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties. Journal of Food Composition and Analysis, 2004; 17: 605-612. 2004.
  • Wang S, Meckling KA, Marcone MF et al. Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacity. J Agric Food Chem. 2011 Feb 9;59(3):960-8. Epub 2011 Jan 11. 2011.
  • Xu B and Chang K. Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. Journal of Agricultural and Food Chemistry, 2009; 57: 4754-4764. 2009.
  • Xu BJ and Chang SK. Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods. J Food Sci. 2008 Mar;73(2):H19-27. 2008.

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