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.
Scientific Claim
Probiotic enrichment of mung bean sprouts increases hydroxyl radical scavenging capacity by 30% and superoxide anion scavenging by 19% compared to non-enriched controls.
Original Statement
“Most importantly, a positive effect of the probiotic was clearly visible in the mung bean sprouts, i.e., an increase by 19% and 30% for the superoxide anion and hydroxyl radicals, respectively, was observed.”
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 percentage increases were directly measured using validated biochemical assays with triplicate experiments and statistical analysis, justifying definitive language.
Evidence from Studies
Supporting (0)
Contradicting (1)
The study found that adding probiotics to mung beans made them a bit better at fighting harmful molecules, but not nearly as much as the claim says—only 13% better, not 30%.