Analysis Version
v1
History
Back to Study: Potentially Bioaccessible Phenolics from Mung Bean...
quantitative
Analysis v1
0
Pro
6
Against

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.

Scientific Claim

Probiotic enrichment of mung bean sprouts increases total phenolic content by approximately 18% compared to non-enriched controls, as measured after simulated gastric digestion.

Original Statement

“Most importantly, the probiotic-rich sprouts contained about 18% more phenolics than the control.”

From 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

Evidence Quality Assessment

Claim Status

appropriately stated

Study Design Support

Design supports claim

Appropriate Language Strength

definitive

Can make definitive causal claims

Assessment Explanation

The phenolic content was directly measured and quantified using validated chromatographic methods with statistical analysis, supporting definitive language.

Evidence from Studies

Supporting (0)

0
No supporting evidence found

Contradicting (1)

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6

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 probiotics made mung bean sprouts better at fighting free radicals, but it never measured or reported if the total amount of healthy plant chemicals (phenolics) went up by 18% as claimed.

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

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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6
82%

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.

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6
75%

When good bacteria are added to mung bean sprouts, the digested juice becomes much better at binding to metal ions—by almost 40%—which may help reduce harmful chemical reactions in cells.

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6
75%

Adding good bacteria to mung bean sprouts makes their digested juice much better at neutralizing two types of harmful free radicals—by nearly a third for one and nearly a fifth for the other.

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73%

When good bacteria are added to both types of bean sprouts, their overall ability to fight harmful oxidative stress goes up—by 13% for adzuki and 9% for mung beans.

6
0
72%