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.

Scientific Claim

Probiotic enrichment of adzuki and mung bean sprouts increases total antioxidant activity index by 13% and 9%, respectively, compared to non-enriched controls.

Original Statement

“Generally, in both adzuki and mung bean sprouts, better results were found for the probiotic-rich sprouts, i.e., an increase in the total antioxidant index by 13% and 9%, respectively.”

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 index is a validated composite measure derived from multiple direct measurements, with clear percentage changes reported and statistically confirmed.

Evidence from Studies

Supporting (1)

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

Scientists found that when they added good bacteria to adzuki and mung bean sprouts, the sprouts became 13% and 9% better at fighting harmful molecules in the body—exactly what the claim says.

Contradicting (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

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.

86%

Adding good bacteria to mung bean sprouts makes their digested juice much better at neutralizing two types of harmful free radicals—by nearly a third for one and nearly a fifth for the other.

77%

Adding good bacteria to mung bean sprouts before digestion makes the final digested juice contain about 18% more plant chemicals known to have biological effects.

72%

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.

71%

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.

71%