A professor at the University of Nebraska is studying the anti-inflammatory properties of soybean sprouts and how they can improve human digestive health. Soybean sprouts have properties that can reduce inflammation in the gut and intestine. So far, this research has only been conducted in the lab. Chemicals related to inflammation were substantially reduced when treated with digested soybean sprouts. This new utilization of soybeans could potentially increase market value of the crop, as soybean sprouts aren’t currently mass-marketed for human consumption in the U.S. Most bean sprouts available in the U.S. are from the mung bean.

Key Benefactors:
Soybean farmers, consumers, dieticians, healthcare providers