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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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 when you digest adzuki bean sprouts, you get mostly quercetin and kaempferol, but when you digest mung bean sprouts, you get mostly kaempferol and apigenin — which is exactly what the claim says.

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.

84%

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.

78%

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.

71%