Hyacinth bean

Hyacinth bean/Drug Interactions:

  • AnticoagulantsAnticoagulants: In in vitro and animal studies, a hyacinth bean crude extract agglutinated erythrocytes nonspecifically with respect to blood groups (2; 3; 4; 5; 6; 7). It has been suggested that the hemagglutinating activity may vary between hyacinth beans from different geographical locations and may be reduced during cooking of the beans (2).
  • AntifungalsAntifungals: In vitro, proteins isolated from hyacinth bean exhibited antifungal activity (12; 37; 7).
  • AntineoplasticsAntineoplastics: In vitro, a mannoside-directed lectin purified from hyacinth bean seeds exhibited mitogenic properties (38).
  • Antiretroviral agentsAntiretroviral agents: In vitro, a protein called dolichin, purified from the seeds of the hyacinth bean, was found to inhibit alpha- and beta-glucosidases and HIV reverse transcriptase (12).
  • Fertility agentsFertility agents: In animal research, an extract of roots from various plants, including the hyacinth bean, modulated morphological changes of the endometrial surface epithelium of the uterus and thus may have contraceptive properties (8).
  • Gastrointestinal agentsGastrointestinal agents: In vitro, hyacinth bean-derived peptides stimulated cholecystokinin secretion from enteroendocrine cells (39). Cholecystokinin is a peptide hormone of the gastrointestinal system responsible for stimulating the digestion of fat and protein.
  • ImmunoglobulinsImmunoglobulins: In vitro, a mannoside-directed lectin purified from hyacinth bean seeds activated murine T lymphocytes (38).
  • Proteinase inhibitorsProteinase inhibitors: In vitro, hyacinth bean may exhibit proteinase inhibitory activity (40; 41).

    • Hyacinth bean/Herb/Supplement Interactions:

  • AnticoagulantsAnticoagulants: In in vitro and animal studies, a hyacinth bean crude extract agglutinated erythrocytes nonspecifically with respect to blood groups (2; 3; 4; 5; 6; 7). It has been suggested that the hemagglutinating activity may vary between hyacinth beans from different geographical locations and may be reduced during cooking of the beans (2).
  • AntifungalsAntifungals: In vitro, proteins isolated from hyacinth bean exhibited antifungal activity (12; 37; 7).
  • AntineoplasticsAntineoplastics: In vitro, a mannoside-directed lectin purified from hyacinth bean seeds exhibited mitogenic properties (38).
  • AntioxidantsAntioxidants: In vitro, lablab saponin I, isolated from hyacinth bean, may have superoxide dismutase (SOD) activity (11).
  • Antiviral herbsAntiviral herbs: In vitro, a protein called dolichin, purified from the seeds of hyacinth bean, was found to inhibit alpha- and beta-glucosidases and HIV reverse transcriptase (12).
  • Fertility herbs and supplementsFertility herbs and supplements: In animal research, an extract of roots from various plants, including the hyacinth bean, modulated morphological changes of the endometrial surface epithelium of the uterus and thus may have contraceptive properties (8).
  • Gastrointestinal herbs and supplementsGastrointestinal herbs and supplements: In vitro, hyacinth bean-derived peptides stimulated cholecystokinin secretion from enteroendocrine cells (39). Cholecystokinin is a peptide hormone of the gastrointestinal system responsible for stimulating the digestion of fat and protein.
  • ImmunostimulantsImmunostimulants: In vitro, a mannoside-directed lectin purified from hyacinth bean seeds activated murine T lymphocytes (38).
  • Proteinase inhibitorsProteinase inhibitors: In vitro, hyacinth bean may exhibit proteinase inhibitory activity (40; 41).

    • Hyacinth bean/Food Interactions:

  • Insufficient available evidence.

    • Hyacinth bean/Lab Interactions:

  • Hemagglutination testHemagglutination test: In in vitro and in animal research, a hyacinth bean crude extract agglutinate erythrocytes nonspecifically with respect to blood groups (2; 3; 4; 5; 6; 7). It has been suggested that the hemagglutinating activity may vary between hyacinth beans from different geographical locations and may be reduced during cooking of the beans (2).