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.

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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 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

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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.

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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.

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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.

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