Vicine

Vicine is an organic glycoside found primarily in the seeds of the common faba bean (Vicia faba) and, to a lesser extent, in related legume species. It is the glucoside form of divicine; during digestion or processing, vicine can be hydrolyzed to yield glucose and divicine, a reactive reducing agent capable of generating oxidative stress.

Occurrence and variation: Vicine and its closely related compound convicine occur in varying amounts across bean cultivars and environmental conditions. The highest concentrations are typically in the seeds, where their presence has been the subject of breeding programs aimed at reducing potential health risks. Some modern cultivars have been developed to contain lower levels of vicine (and convicine) to enhance safety for sensitive individuals.

Health and safety: In individuals with glucose-6-phosphate dehydrogenase (G6PD) deficiency, ingestion of vicine and convicine can trigger favism, an acute hemolytic anemia. The proposed mechanism involves oxidative stress from the in vivo release of divicine, leading to red blood cell damage. Non-deficient individuals generally tolerate ordinary portions of faba beans, but reactions can vary, and some people may experience gastrointestinal symptoms from intact or partially digested compounds.

Mitigation and processing: Processing methods such as soaking, cooking, and dehulling can reduce vicine and convicine content in beans. Germination and fermentation have also been shown to lower levels. The development of low-vicine cultivars remains a key strategy for reducing risk while preserving the culinary and nutritional value of faba beans.

Analytical aspects: Vicine is commonly measured by chromatographic techniques, often alongside convicine, to assess bean safety, quality, and suitability for specific dietary needs.