Anti-inflammatory properties of phenolic extracts from Phaseolus vulgaris and Pisum sativum during germination

In this study the modification of the content of phenolic compounds and flavonoids was determined, as well as the anti-inflammatory properties of Phaseolus vulgaris and Pisum sativum subjected to controlled germination. It was found that the content of phenolic compounds and flavonoids significantly modified during germination, reaching a maximum at 7 days for P. vulgaris and at 6 days for P. sativum. After 6 days of germination P. sativum exhibited the lowest IC50 values for inhibition of protein thermal denaturation (0.76 ± 0.03 mg gallic acid equivalents/mL) and inhibition of proteolytic activity (1.78 ± 0.21 mg gallic acid equivalents/mL). For its part, after 7 days of germination P. vulgaris exhibited an IC50 of 0.21 ± 0.04 mg gallic acid equivalents/mL for cell membrane stabilization. Germination modified the content of phenolic compounds and flavonoids of both legumes that are related to its anti-inflammatory properties.