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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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 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%.

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

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.

77%

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.

73%