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.

Pro

Against

Evidence from Studies

Supporting (1)

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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 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)

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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.

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.

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.

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.

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.

71%