Description: <p><b>Mung Bean Sprouts</b> - Vigna radiata Sprouts</p>
<p><b>Alternative Names:</b> Mung bean sprouts, green gram sprouts, Vigna radiata sprouts</p>
<p><b>Type:</b> flavonoid-rich functional food</p>
<p><b>Source:</b> Germinated seeds of Vigna radiata.</p>
<p><b>Active Constituents:</b> Mung bean sprouts contain flavonoids including vitexin and isovitexin, phenolic acids, GABA, proteins, peptides, vitamins, minerals, and other antioxidant phytochemicals. Sprouting substantially alters the phytochemical and nutritional profile compared with unsprouted mung beans.</p>
<p><b>Function:</b> Mung bean sprouts exhibit antioxidant, anti-inflammatory, metabolic, and cytoprotective effects. Sprouting can increase the availability of bioactive phenolic and flavonoid compounds and modify carbohydrate, protein, and antinutritional components. Reported biological effects include modulation of oxidative stress, inflammatory signaling, glucose and lipid metabolism, and cellular stress responses.</p>
<p><b>Cancer:</b> Preclinical evidence suggests antiproliferative and antioxidant effects from mung bean sprout extracts and constituent flavonoids, including vitexin and isovitexin. Potential mechanisms include modulation of oxidative stress, inflammatory signaling, apoptosis, and cell proliferation. Direct clinical anticancer evidence for mung bean sprouts is not established.</p>
<p><b>Alzheimer's Disease:</b> Evidence is limited and primarily indirect or preclinical. Antioxidant, anti-inflammatory, and metabolic effects of mung bean sprouts and their flavonoid constituents may be relevant to neuroprotection, but efficacy for Alzheimer's disease has not been established.</p>
-<a href ="https://pubmed.ncbi.nlm.nih.gov/34551518/">"Phenolic acids in mung bean can be divided into hydroxycinnamic acids (p-coumaric, ferulic, sinapic, and caffeic acid), hydroxybenzoic acids (gallic, syringic, protocatechuic,vanillic, and gentisic acid), and caffeoylquinic acid isomer (chlorogenic acid)"</a><br>
-<a href ="https://pubmed.ncbi.nlm.nih.gov/34551518/">"Flavonoids detected include flavones (vitexin, isovitexin, isovitexin-6″-O-α- L -glucoside, dulcinoside, and luteolin), flavonols (quercetin, myricetin,
and kaempferol), and flavanols (catechin), and several mung bean flavonoids are also found in bound forms, such as quercetin, luteolin, and kaempferol."</a><br>
-<a href ="https://pubmed.ncbi.nlm.nih.gov/34551518/">"The content of each phenolic compound in mung bean is greatly affected by the cultivars, the place where they grow, as well as the extraction and analytical methods. Generally, vitexin (12−300 mg/100 g) and isovitexin (3−532 mg/100 g) are usually the most abundant phenolic compounds detected, and are regarded as the major bioactive compounds in mung bean."</a><br>
-<a href ="https://pubmed.ncbi.nlm.nih.gov/34551518/">"several polyphenols can only be detected in seed coat rather than cotyledon, including vitexin, isovitexin, vanillic acid, and catechin"</a><br>