Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)

► Boiling and germination modify phenolic composition of dark beans. ► Boiling induce a decrease of 68% of anthocyanins. ► Germination increases the concentration of isoflavones and myricetin derivates. ► Raw and processed beans exhibited antioxidant capacity. ► Raw, boiled and germinated dark beans show neuroprotective and anticancer activities.