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| Mung Bean Sprouts - Vigna radiata Sprouts Alternative Names: Mung bean sprouts, green gram sprouts, Vigna radiata sprouts Type: flavonoid-rich functional food Source: Germinated seeds of Vigna radiata. Active Constituents: 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. Function: 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. Cancer: 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. Alzheimer's Disease: 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. -"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)"-"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." -"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." -"several polyphenols can only be detected in seed coat rather than cotyledon, including vitexin, isovitexin, vanillic acid, and catechin" |
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| Type: |
| Aβ42 - Amyloid Beta 1-42 Type: Amyloid peptide / Alzheimer's disease pathological protein / biomarker Function: Aβ42 is a 42-amino-acid amyloid-beta peptide generated from amyloid precursor protein (APP) through sequential cleavage by β-secretase and γ-secretase. Compared with shorter Aβ species such as Aβ40, Aβ42 is more hydrophobic and aggregation-prone and readily forms oligomers, fibrils, and amyloid plaques. Alzheimer's Disease: ↑ in aggregated brain deposits / ↓ in soluble CSF. Aβ42 is a major component of cerebral amyloid plaques and its aggregation is a defining feature of Alzheimer's disease pathology. Increased accumulation of oligomeric and fibrillar Aβ42 is associated with synaptic dysfunction, neuroinflammation, oxidative stress, and neuronal injury. In contrast, soluble CSF Aβ42 typically decreases as cerebral amyloid deposition increases, and a reduced CSF or plasma Aβ42/Aβ40 ratio is used as a biomarker of amyloid pathology. |
| 7825- | LT, | MBS, | Neuroprotective Potential of Mung Bean (Vigna radiata L.) Polyphenols in Alzheimer's Disease: A Review |
| - | Review, | AD, | NA |
Query results interpretion may depend on "conditions" listed in the research papers. Such Conditions may include : -low or high Dose -format for product, such as nano of lipid formations -different cell line effects -synergies with other products -if effect was for normal or cancerous cells
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