When good bacteria are added to adzuki bean sprouts, their ability to stop cancer cell growth at high doses becomes weaker than when no bacteria are added.

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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

Adding good bacteria to adzuki bean sprouts made their cancer-fighting power weaker, especially at higher concentrations, compared to sprouts without the bacteria.

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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

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.

86%

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.

75%