When good bacteria are added to mung bean sprouts, the digested juice becomes much better at binding to metal ions—by almost 40%—which may help reduce harmful chemical reactions in cells.
Scientific Claim
Gastric digests of probiotic-enriched mung bean sprouts show increased metal ion chelating capacity by 39% compared to non-enriched controls.
Original Statement
“Such a phenomenon was also observed in the case of the reducing power and ability to chelate metal ions, as there was an increase by about 7% and 39%, respectively.”
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 increase was directly measured using a validated assay and reported with statistical significance, supporting definitive language.
Evidence from Studies
Supporting (0)
Contradicting (1)
The study looked at how probiotic sprouts fight cancer cells and boost antioxidants, but it never measured or mentioned their ability to trap metal ions, so we can't say if the 39% increase claim is true.