When stomach cancer cells are exposed to high doses of digested adzuki bean sprouts, their nuclei change shape to become round or oval—this is a known sign that the cells are starting to die.

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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 chemicals from adzuki bean sprouts can kill stomach cancer cells and make their nuclei look like they’re dying—which matches the claim, even if the exact shape wasn’t measured at every dose.

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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 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.

84%

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.

83%

When stomach-digested adzuki bean sprouts with good bacteria are added to stomach cancer cells in a dish, they slow down the cells' movement even at very low doses, and increasing the dose doesn’t make it work any better.

75%

Low doses of digested mung bean sprouts don’t slow down stomach cancer cells at all, but higher doses slowly reduce their growth in a steady, predictable way.

73%