At present, red beans are one of the important raw materials in the food and beverage processing industry, red beans are also known as red beans, red beans, red beans. Eating red small beans for a long time is harmful to the body, and will make the body dehydrated. Red beans are attributed to the light seepage of dampness in traditional Chinese medicine, long time consumption will make the consumer because the amount of urination for a long time more than the normal value of the body lack of water, so that the skin solvents) gasification, so the red small beans for a long time to eat is harmful to the body. In addition, the child if the poor appetite, poor gastronomy is not suitable to eat red beans; spleen and stomach function of the patient can not eat too much red beans, to prevent the cause of indigestion of the disease.

Red beans are good for reducing water retention, detoxifying and clearing up heat. If you want to play the efficacy of red beans, you need to harvest scientifically, the standard of harvesting is the maturity period, before cracking, like cassia, sunshine for a period of time, most of the red beans can be heard when shaking the collision sound, it is the time to go down to seed. To ensure good quality, the red beans obtained also need to be dried and hardened.

Modern research has found that the phenolic compounds in beans are good free radical scavengers. Due to the richness of the seed coat of adzuki beans in phenolic compounds, adzuki bean extract has good antioxidant properties. The antioxidant activity of soybean extracts was found to be positively correlated with their total phenolic content. The major flavonoids in adzuki bean were quercetin, catechin, rutin and myristoyl rutinoside, with average contents ranging from 0.76-1.31 mg/g. Flavonoids have antioxidant, free radical scavenging, thrombosis inhibiting, blood pressure lowering, blood lipid lowering, antibacterial, antiviral, anti-inflammatory, hepatoprotective and estrogenic effects.

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