Antioxidant and anti-inflammatory polyphenols and peptides of common bean (Phaseolus vulga L.) milk and yogurt in Caco-2 and HT-29 cell models

[Display omitted] •Common bean milk and yogurt were developed, and their bioactivities were assessed.•Phenolics and peptides were characterized in bean products as bioactive compounds.•Yogurts contained more antioxidant and anti-inflammatory compounds than milks.•Two γ-glutamyl dipeptides were first reported of their bioactive activities. Common bean milks and their corresponding probiotic yogurts were developed and subjected to simulated gastrointestinal digestion before characterization and assessment of bioactivities. Only digestates fractions of molecular weight