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.

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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 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.

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.

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.

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.

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.

72%