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.

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.

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.

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.

The digested juice from mung bean sprouts doesn’t really slow down stomach cancer cells much, except in a narrow middle range of doses—too little or too much doesn’t do anything.

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.