Hypolipidemic and Hypoglycemic Effects of Mung Bean in the Experimental Model: A Systematic Review

Mung bean (Vigna radiata L.) is a staple pulse cultivated globally, particularly in Asian countries, and has been used in traditional medicine for centuries. Remarkable Studies demonstrate the versatile effect of mung in metabolic syndromes. However, the pulse consumption pattern has declined over the past few decades. The Global disease burden has increased due to inappropriate dietary patterns, sedentary lifestyles, and reduced physical activity. Ancient classics and modern practices support the use of green gram as a plant-based source to reduce the incidence of degenerative diseases. Legumes are an integral part of an individual diet because they are rich in protein, Carbohydrates, fibre, minerals, vitamins, and bioactive metabolites, making them more effective in day-to-day practice. Being rich in antioxidants and phytochemicals, mung bean showed hypolipidemic and hypoglycaemic effects by reducing certain parameters of total cholesterol, triglycerides, fasting blood glucose, reactive oxygen species, and improving insulin sensitivity. 19 studies made searches using electronic databases, which were included in this review following the defined inclusion and exclusion criteria. Articles were analyzed and described according to a list of criteria defined; the publishing year, the potential benefit of mung (mung bean seed coat and extract, mung bean whole, germinated, grounded powder, cooked), etc. Extract and powder of whole mung bean seed have been used in the majority of the studies for intervention, which exhibits the Antidiabetic, anti-inflammatory, reduced BMI, managed lipid profile and increased gut microbiota diversity. People are nowadays over-fastidious about the protein content, so mung bean can be the best option for them to be affordable and available.