Germination Improves the Polyphenolic Profile and Functional Value of Mung Bean (Vigna radiata L.) Kapravelou, Garyfallia Martínez Martínez, Rosario Perazzoli, Gloria Sánchez González, Cristina Llopis González, Juan Cantarero Malagón, Antonio Samuel Goua, Marie Bermano, Giovanna Prados Salazar, José Carlos Melguizo Alonso, Consolación Aranda Ramírez, Pilar López-Jurado Romero De La Cruz, María Porres Foulquie, Jesús María Mung bean Germination Polyphenols Antioxidant capacity Antiproliferative effect This research was funded by the University of Granada through project PSE/17/002 of Plan Propio, as well as the Spanish Ministry of Science, Innovation and Universities and the European Union through projects RTC-2017-6540-1, and RTI-2018-100934-B-I00 and the FEDER program, respectively. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript. The use of legumes as functional foods has gained increasing attention for the prevention and treatment of the so called non-communicable diseases that are highly prevalent worldwide. In this regard, biotechnological approaches for the enhancement of legumes’ nutritional and functional value have been extensively employed. In the present study, the process of germination increased several parameters of mung bean (Vigna radiata L.) functionality, including extract yield, total phenolic content and in vitro antioxidant capacity. In addition, 3-day-germinated mung bean proved to be an interesting source of dietary essential minerals and exhibited a greater variety of polyphenolic compounds compared to raw mung bean. These properties resulted in enhanced cytoprotective features of the 3-day mung bean extracts against radical oxygen species in human colorectal (HT29) and monocyte (U937) cell lines. Moreover, the antiproliferative effects were tested in different colon cancer cell lines, T84 and drug-resistant HCT-18, as well as in a non-tumor colon CCD-18 line. Altogether, our results demonstrate that the germination process improves the mung bean’s nutritional value and its potential as a functional food. 2020-11-06T09:36:13Z 2020-11-06T09:36:13Z 2020-08-13 journal article Kapravelou, G.; Martínez, R.; Perazzoli, G.; Sánchez González, C.; Llopis, J.; Cantarero, S.; Goua, M.; Bermano, G.; Prados, J.; Melguizo, C.; Aranda, P.; López-Jurado, M.; Porres, J.M. Germination Improves the Polyphenolic Profile and Functional Value of Mung Bean (Vigna radiata L.). Antioxidants 2020, 9, 746. [doi:10.3390/antiox9080746] http://hdl.handle.net/10481/64093 10.3390/antiox9080746 eng http://creativecommons.org/licenses/by/3.0/es/ open access Atribución 3.0 España MDPI