At low doses, digested adzuki bean sprouts stop stomach cancer cells from multiplying in a way that gets stronger with more dose—but at higher doses, this effect stops increasing and levels off.

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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 the bean sprout extract worked similarly no matter how much was used, but the claim says it worked better at low doses and then stopped working at high doses — so the study says the claim is wrong.

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 digested juice from adzuki bean sprouts can stop about 70% of stomach cancer cells from multiplying at a very small dose—much more than what mung bean sprouts can do at the same level.

94%

When stomach cancer cells are exposed to high doses of digested adzuki bean sprouts, their nuclei change shape to become round or oval—this is a known sign that the cells are starting to die.

83%

Low doses of digested mung bean sprouts don’t slow down stomach cancer cells at all, but higher doses slowly reduce their growth in a steady, predictable way.

83%

When stomach-digested adzuki bean sprouts with good bacteria are added to stomach cancer cells in a dish, they slow down the cells' movement even at very low doses, and increasing the dose doesn’t make it work any better.

80%

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.

77%