Tags: mung | bean | sepsis | chinese

Chinese Bean Fights Blood Poisoning

Monday, 29 Oct 2012 10:18 AM


A bean commonly used in Chinese food has been found to offer protection against the life-threatening condition sepsis.
Researchers at the Feinstein Institute for Medical Research have determined an extract from mung bean — native to India and used in Chinese cuisine and traditional medicine — effectively blocks the release of a protein that contributes to dangerous cases of blood poisoning.
The findings, reported in the journal Evidence-based Complementary and Alternative Medicine, are the latest example of modern-day science verifying traditional medical practices that have long been used in Asia to boost health and treat disease.
"Many traditional medicinal herbs have been successfully developed into effective therapies for various inflammatory ailments, and now we have validated the therapeutic potential of another medicinal product, mung bean extract," said lead researcher Dr. Haichao Wang, noting the team’s research involved laboratory mice but could have significant implications for people.
"Demonstrating that mung bean extract has a positive effect on septic mice shows promise that this bean can also have a positive effect on septic humans — of course, additional studies are required to prove the safe and effective use in humans."
Sepsis affects approximately 750,000 Americans each year — up to 50 percent of whom die — and costs the nation's healthcare system $17 billion annually. It typical results from an infection or injury and occurs when chemicals released into the bloodstream to fight the infection trigger inflammation throughout the body. The result is that organs become damaged.
Wang’s team found mung beans contain a compound that effectively blocks the release of a protein, known as HMGB1, that promotes inflammation in sepsis — increasing the survival rates in mice from 29.4 percent to 70 percent.


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The mung bean, used in Chinese food, contains an extract that offers protection against sepsis.
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2012-18-29
Monday, 29 Oct 2012 10:18 AM
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