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

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.

Scientific Claim

Gastric digests of adzuki and mung bean sprouts contain phenolic concentrations (up to 1.3 µM) within the range of biologically relevant levels observed in human plasma after dietary intake.

Original Statement

“The highest concentrations of the phenolics (1‰) tested in this study were approx. 400 nM and 1.3 µM for adzuki bean and mung bean sprouts (calculated based on quercetin and apigenin), respectively. These values are in the range of biological concentrations of trans-resveratrol (120–150 nM), quercetin (1 µM), and epigallocatechin gallate (51–72 nM) observed in an in vivo human model.”

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 concentration comparison is based on direct calculation from measured data and cited in vivo references, making the claim a factual statement of concentration equivalence.

Evidence from Studies

Supporting (0)

0
No supporting evidence found

Contradicting (1)

6
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 shows that bean sprout digests can affect cancer cells and contain beneficial plant chemicals, but it doesn’t say how much of those chemicals are actually present—so we can’t tell if those amounts are similar to what people have in their blood after eating them.

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.

0
6
86%

The digested parts of adzuki bean sprouts are rich in quercetin and kaempferol, while mung bean sprouts are rich in apigenin and kaempferol—these are plant chemicals known to affect cell behavior.

6
0
84%

The digested juice from adzuki bean sprouts is better at neutralizing certain free radicals and preventing fat damage than the juice from mung bean sprouts.

6
0
81%

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.

6
0
80%

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.

0
6
77%