Bean Sprout Juice Slows Stomach Cancer Cells
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
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Probiotic enrichment reduced the antiproliferative effect of adzuki bean sprouts at high doses.
Everyone assumes probiotics enhance plant-based anticancer effects—this study flips that. The very bacteria meant to boost health actually weakened the strongest cancer-fighting compound tested.
Practical Takeaways
Eat raw or lightly cooked adzuki bean sprouts for maximum anticancer phytochemicals—avoid probiotic-fortified versions if you're targeting cancer prevention.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Probiotic enrichment reduced the antiproliferative effect of adzuki bean sprouts at high doses.
Everyone assumes probiotics enhance plant-based anticancer effects—this study flips that. The very bacteria meant to boost health actually weakened the strongest cancer-fighting compound tested.
Practical Takeaways
Eat raw or lightly cooked adzuki bean sprouts for maximum anticancer phytochemicals—avoid probiotic-fortified versions if you're targeting cancer prevention.
Publication
Journal
Molecules
Year
2020
Authors
M. Świeca, Anna Herok, K. Piwowarczyk, M. Sikora, Patryk Ostanek, U. Gawlik‐Dziki, I. Kapusta, J. Czyż
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Claims (10)
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.
When stomach cancer cells are treated with digested sprouts that have good bacteria in them, a protein called vinculin increases—this means the cells’ internal structure is changing, which is linked to them stopping growth or dying.
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 parts of adzuki bean sprouts are rich in quercetin and kaempferol, while mung bean sprouts are rich in apigenin and kaempferol—these are plant chemicals known to affect cell behavior.
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.