Bioactives and Enzymes in Native and Germinated Green Gram.

Green gram or moong bean (vigna radiata)is an ancient and well known crop of Asia
and belongs to Leguminoseae family. The purpose of this dissertation is to know the
antioxidant compounds, functional compounds, and antimicrobial properties, enzymes
of native and germinated green gram.Apart from that there are many other benefits
such as rich sources of essential amino acids. The potential beneficial effect of these
compounds are that they exhibit antioxidant properties and have a role in the prevention
of chronic diseases such as coronary heart disease, stroke, cancer and diabetes are
discussed. Bioactive components, which are present in green gram, have wide range of
biological activities. Changes in phenolics, ascorbic acid, isoflavones and enzymes, and
their s antioxidant capacities of green gram during germination were observed. Green
gram contains different enzymes, which playan important role in biological functions
like energy metabolism, metabolic regulation and wide variety of cellular transduction
pathways in humans, besides it shows antifungal and antibacterial properties to varying
degrees has been discussed.