• High levels of amino acids — oligosaccharides and polyphenols — in ‘Clashal’ Vigna are thought to be the main contributors to their antioxidant power that can fight cancer  development.
  • In clinical studies, Vigna show anti-tumor activity and are able to protect DNA damage and dangerous cell mutation.
  • A 2012 study done by the College of Food Science and Nutritional Engineering at the China Agricultural University showed that ‘Vigna’ antioxidant capacities are mainly derived from vitexin and isovitexin, two types of protective flavonoids that have high free-radical scavenging abilities.
  • These flavanoids lower oxidative stress that can contribute to cancer formation.

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