vicineconvicine

Vicine and convicine are naturally occurring pyrimidine glucosides found predominantly in the seeds of faba beans (Vicia faba) and related legumes. They occur in varying amounts depending on cultivar, growing conditions, and seed maturity, and are often discussed together as vicine–convicine. These compounds are hydrophilic glycosides that, upon hydrolysis, release the aglycones divicine and isouramil, respectively.

In the human body, vicine and convicine can act as pro-oxidants after hydrolysis, producing reactive compounds. In individuals with glucose-6-phosphate dehydrogenase (G6PD) deficiency, ingestion of vicine or convicine can trigger oxidative damage to red blood cells, potentially leading to hemolysis, a condition historically known as favism. The severity of reactions depends on dose and the level of G6PD activity.

Vicine and convicine are considered anti-nutritional factors in beans. Their levels vary among varieties and can be influenced by processing. Methods such as soaking, cooking, fermentation, and heat treatment can reduce their content, and plant breeding has produced low-vicine–convicine faba bean cultivars to improve safety for sensitive individuals and for general consumer use.

Regulatory and scientific attention has focused on vicine–convicine content in food safety assessments. Research organizations have reviewed the risks and supported strategies to reduce their levels to improve consumer safety, though no universal dietary limit applies across all populations.