Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing

► Phenolics, saponins and phytate of two common beans and two soybeans. ► Antiproliferative and cellular antioxidant properties as affected by cooking. ► Cooking decreased the content of phenolics, saponins and phytic acid. ► Cooking reduced antiproliferative and cellular antioxidant capacities of beans.