Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines

► Legumes varied in phytochemical compositions and antioxidant capacities. ► Legumes also varied in antiproliferation ability against diverse cancer cells. ► Adzuki, mung bean, lentil, small red and red kidney had strong cancer inhibitory effect. ► Yellow and green peas and chickpea had less cancer inhibition effect. ► Phenolics and saponins are associcated with anticancer activities of legumes.