For gallic acid, the highest concentrations were found in the extracts of cooked beans with maceration. Recent studies have reported on the antiangiogenic, antioxidant, bacteriostatic and antineoplastic effects of this acid. Gallic acid might be useful in the treatment of brain tumours and prostate cancer. It also inhibits the activity of disaccharidases in the mammalian intestinal brush border and induces Etanercept apoptosis and/or necrosis of cancer cells. Because of this broad range of activities, consumption of beans is beneficial to the body. Gallic acid was found in high concentrations in the fractions of beans cooked with maceration. Fraction B present 3,688.13 mg g21 of extract and fraction C 2,829.65 mg g21 of extract. The chlorogenic acid was present in high quantities in the raw bean crude extract and fractions. Raw crude extract presented 3,782.56 mg g21 of extract, fraction C 1,155.27 mg g21 of extract and fraction F 1,620.58 mg g21 of extract. The effect of chlorogenic acid in preventing Alzheimer��s disease might be attributed to its ability to reduce apoptosis BIHC induced by the amyloid beta-cells. Additionally, chlorogenic acid displays anticholinesterase, antiamnesic, anti-inflammatory and antioxidant activities. Chlorogenic acid increases plasma homocysteine levels, which constitutes a risk factor for the onset of cardiovascular diseases. This phenolic compound can be easily oxidised by polyphenol oxidases, leading to interactions with the NH2 groups of amino acids and resulting in a reduction of the nutritional value of foods. Chlorogenic acid reduced with the cooking process. The highest levels of sinapic acid were found in the cooked bean crude extract without maceration. The boiled and macerated crude extract had the second highest sinapic acid levels, and the raw bean crude extract had the lowest sinapic acid values. Espinosa-Alonso et al. found that among four phenolic acids in beans, sinapic acid was present in the highest concentrations. Campos-Vega et al. reported that the amount of sinapic acid in common beans followed that of ferulic acid.