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

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.

Scientific Claim

The antioxidant capacity of gastric digests from adzuki bean sprouts is higher than that of mung bean sprouts in ABTS radical scavenging and lipid peroxidation inhibition assays.

Original Statement

“There was no impact of L. plantarum on the ability to neutralize the ABTS radical; however, a higher activity was found for the adzuki bean sprouts (Table 2).”

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 comparison is based on direct, quantitative assay results from Table 2 with statistical significance indicated by different letters (p ≤ 0.05).

Evidence from Studies

Supporting (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 found that adzuki bean sprouts, after being digested like in the stomach, were better at fighting harmful molecules than mung bean sprouts, which means they’re more powerful antioxidants.

Contradicting (0)

0
No contradicting evidence found

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 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.

0
6
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
79%

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
74%

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
73%

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.

6
0
71%