© iStockphoto/Emilia StasiakBlack beans, white beans and several other related dried products. Antioxidant capacity varies widely among dry beans and are highly related to seed coat color; colored beans had approximately two to three times greater antioxidant capacity than white beans.
As the world seeks new ways to prevent and treat chronic diseases such as diabetes, heart disease and cancer, more research continues to be conducted on the benefits of certain foods in reducing people's risk of contracting these ailments.
Legumes in particular are often cited as being high in antioxidants, which have the property of being able to fight off free radical cells within the body, reducing the risk of cancer and other chronic diseases. A recent study further investigated these connections, as researchers focused on the benefits of one type of legume, dry beans, in reducing the risk of mammary cancer.