Common bean (Phaseolus vulgaris L.) hydrolysates inhibit inflammation in LPS-induced macrophages through suppression of NF-κB pathways

► Hydrolysis process in the formation of bioactive peptides from two common bean cultivars. ► Hydrolysates as ingredients in foods can increase functional (nutraceutical) properties. ► Nitrite, PGE2, iNOS and COX-2 are the most common inflammatory markers used. ► The results show that the pathway involved is through inhibition of NF-κB signalling.