Translating the functional food potential of velvet bean: Insights into phytochemistry, nutritional composition, and nutraceutical applications

Abstract Velvet bean is an underutilised legume with substantial nutritional and therapeutic potential. It contains 20-30% protein, 5-12% fibre, essential minerals, and diverse bioactive compounds, notably L-DOPA (2.5-6.9%), a precursor widely used in Parkinson’s disease management and associated with antioxidant, antidiabetic, neuroprotective, and fertility-enhancing effects. Neurodegenerative diseases, including Parkinson’s, Alzheimer’s, Huntington’s, and amyotrophic lateral sclerosis, remain significant global health concerns because effective disease-modifying therapies are limited. Accordingly, increasing interest has emerged in velvet bean as a potential bridge between functional nutrition and neurotherapeutics. This review synthesises current evidence on its phytochemical composition, nutritional attributes, neuroprotective mechanisms, processing strategies, and functional food applications. Peer-reviewed English-language studies were identified through systematic database searches using terms related to velvet bean, neurodegeneration, phytochemistry, nutrition, processing, and functional foods. Studies addressing nutritional, pharmacological, processing, and bioactive-compound delivery aspects were considered, while non-peer-reviewed and irrelevant publications were excluded. Evidence indicates that naturally occurring L-DOPA may contribute to neuroprotection through modulation of dopaminergic signalling, attenuation of oxidative stress, mitochondrial support, and antioxidant and anti-inflammatory activities. Processing approaches, including fermentation, germination, and roasting, can improve nutrient bioavailability and reduce antinutritional factors, while advanced delivery technologies may enhance bioactive stability and efficacy. Overall, velvet bean shows considerable promise as a standardised ingredient for nutraceutical and functional food development, with potential applications in neurodegenerative disease prevention and management and nutritional improvement. However, limitations in safety standardisation, clinical evidence, dosage optimisation, and translation remain. Its multifunctional profile also supports sustainable utilisation, dietary diversification, and future product innovation.