Adding good bacteria to adzuki bean sprouts doesn’t change the total amount of plant chemicals in the final digested juice—it stays about the same.

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Potentially Bioaccessible Phenolics from Mung Bean and Adzuki Bean Sprouts Enriched with Probiotic—Antioxidant Properties and Effect on the Motility and Survival of AGS Human Gastric Carcinoma Cells

Cross-Sectional Study

In Vitro

The study found that bean sprouts with good bacteria had stronger antioxidant effects, which usually means more healthy plant chemicals—so they’re not the same as sprouts without the bacteria.

Source Study

Potentially Bioaccessible Phenolics from Mung Bean and Adzuki Bean Sprouts Enriched with Probiotic—Antioxidant Properties and Effect on the Motility and Survival of AGS Human Gastric Carcinoma Cells

Score: 6

DOI: 10.3390/molecules25132963

Similar Assertions

The amount of plant chemicals in the digested sprouts is similar to what people naturally have in their blood after eating foods rich in these compounds.

86%

Adding good bacteria to mung bean sprouts before digestion makes the final digested juice contain about 18% more plant chemicals known to have biological effects.

82%

The digested parts of adzuki bean sprouts are rich in quercetin and kaempferol, while mung bean sprouts are rich in apigenin and kaempferol—these are plant chemicals known to affect cell behavior.

78%

When good bacteria are added to adzuki bean sprouts, their ability to stop cancer cell growth at high doses becomes weaker than when no bacteria are added.

75%

The digested juice from adzuki bean sprouts is better at neutralizing certain free radicals and preventing fat damage than the juice from mung bean sprouts.

74%