Mung Beans contain a multitude of nutritional properties. Studies have shown them to protect against diabetes2, lower cancer risk5, and reduce the risk of cardiovascular diseases7.
A MULTITUDE OF
Eating low-glycemic beans like mung beans help maintain glucose levels better than other carbohydrate foods, such as grains, breads, pasta, and breakfast cereals3.
A study published in the Journal of Agricultural and Food Chemistry shows that when type II diabetic mice are supplemented with mung bean extract, they gained measurable improvements in glucose metabolism and insulin sensitivity2.
In another study, researchers found that those who consumed a modest daily amount of mung bean pancakes exhibited a lower risk of stomach cancer6.
MUNG BEANS ARE
In a 2011 study published in the journal titled, ‘Human and Experimental Toxicology’, scientists found that mung beans contain compounds with free-radical scavenging effects that work to inhibit LDL ‘bad’ cholesterol oxidation, reducing the risk of cardiovascular diseases6.
In another study, scientists demonstrated that mung bean supplements helped lower systolic blood pressure in hypertensive mice7. This health effect may stem from the mung bean’s high concentration of peptides, which can help lower blood pressure and relax blood vessels by reducing the activity of angiotensin-converting enzymes.
According to the research referenced above, switching other carbohydrates with mung beans can work wonders to fill in the nutritional gaps of the standard American diet and decrease the risk for age and diet related diseases, including cardiovascular disease, diabetes, and obesity.
¹ Khan, A., Khan, I., & Tabassum, F. (2008). Glycemic Indices and Glycemic Loads of Various Types of Pulses. Pakistan Journal of Nutrition, 7(1), 104–108. doi: 10.3923/pjn.2008.104.108
² Yao Y, Ren G, Wang JS, Chen F, Wang MF: Antidiatbetic of mung bean extracts in diabetic KK- Aymice. J Agric Food Chem 2008, 56: 8869-8873. 10.1021/jf8009238
³ Jenkins, D. J., Wolever, T. M., Taylor, R. H., Barker, H. M., & Fielden, H. (1980). Exceptionally low blood glucose response to dried beans: comparison with other carbohydrate foods. British medical journal, 281(6240), 578–580. doi:10.1136/bmj.281.6240.578
⁴ Lee, J.-K., Park, B.-J., Yoo, K.-Y., & Ahn, Y.-O. (1995). Dietary Factors and Stomach Cancer: A Case-Control Study in Korea. International Journal of Epidemiology, 24(1), 33–41. doi: 10.1093/ije/24.1.33
⁵ Adebamowo, C. A., Cho, E., Sampson, L., Katan, M. B., Spiegelman, D., Willett, W. C., & Holmes, M. D. (2005). Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer. International Journal of Cancer, 114(4), 628–633. doi: 10.1002/ijc.20741
⁶ Chung, I.-M., Yeo, M.-A., Kim, S.-J., & Moon, H.-I. (2010). Protective effects of organic solvent fractions from the seeds of Vigna radiata L. wilczek against antioxidant mechanisms. Human & Experimental Toxicology, 30(8), 904–909. doi: 10.1177/0960327110382565
⁷ HSU, G.‐S.W., LU, Y.‐F., CHANG, S.‐H. and HSU, S.‐Y. (2011), ANTIHYPERTENSIVE EFFECT OF MUNG BEAN SPROUT EXTRACTS IN SPONTANEOUSLY HYPERTENSIVE RATS. Journal of Food Biochemistry, 35: 278-288. doi:10.1111/j.1745-4514.2010.00381.x