Pharmacological action 1. Antibacterial and bacteriostatic action Mung bean has antibacterial and bacteriostatic action. ① Some components in mung bean have direct bacteriostatic effect. The bacteriostatic test confirmed that the extract of mung bean coat had inhibitory effect on Staphylococcus. According to relevant research, the tannin contained in mung bean can coagulate microbial protoplasm and produce antibacterial activity. Bioactive substances such as flavonoids and phytosterols in mung beans may also have certain antibacterial and antiviral effects. (2) indirectly exert antibacterial effect by improving immune function. Mung bean contains many bioactive substances such as coumarin, alkaloid, phytosterol and saponin, which can enhance the immune function of the body and increase the number of phagocytic cells or phagocytic function. In some experiments, the effect of mung bean on erythrocyte immune adhesion function in normal and immunocompromised mice induced by cyclophosphamide was detected by complement sensitized yeast hemagglutination method. The results showed that mung bean could inhibit the immunocompromised mice induced by cyclophosphamide. 2. Hypolipidemic effect Some people feed rabbits with 70% mung bean powder or germinated mung bean powder. The results show that it can prevent and treat the increase of blood lipid (total cholesterol and β-lipoprotein) in experimental hyperlipidemia rabbits, and then obviously alleviate coronary artery disease; Some people mixed the aqueous and alcoholic extract of mung bean into feed and fed it to animals for 7 days, which proved that it could obviously reduce the serum cholesterol of normal mice (crude drug100g/kg d-1) and normal rats (crude drug16g/kg d-1). Further study found that the structure of phytosterol contained in mung bean is similar to cholesterol, and phytosterol competes with cholesterol for esterifying enzyme, which makes it unable to esterify and reduces the absorption of cholesterol in intestine, and can reduce the serum cholesterol content by promoting cholesterol alienation and/or preventing cholesterol biosynthesis in liver. In addition, soybean globulin has been proved to have the effect of lowering serum cholesterol by experiments, and whether mung bean globulin has the same effect is worth discussing. 3. Anti-tumor effect Experiments have found that mung beans have a certain preventive effect on mouse lung cancer and liver cancer induced by morphine and sodium nitrite. Another experiment confirmed that phenylalanine ammonia-lyase extracted from mung bean had obvious inhibitory effect on mouse leukemia L1210 cells and human leukemia K 562 cells, and the inhibitory effect increased obviously with the increase of enzyme dosage and the extension of action time, and it was the same for 48 hours. The inhibition rates of 0.7U/ml enzyme were 52% and 14. 1% respectively, and when the enzyme was increased to 3.5U/ml, it could reach 77. 1% and 85.8% respectively. When 0.2 0%,10%, 2.0%, 4.0%, 6.0% and 10.0% were used to treat cancer cells for 72 hours, the inhibition rates were 25.8%, 40.0%, 55.3%, 72.6% and 77.9 respectively. 4. Detoxification: Mung beans are rich in protein, and the protein content of raw green soybean milk ground by water immersion of raw mung beans is quite high, which can protect gastrointestinal mucosa by oral administration. Mung bean protein, tannins and flavonoids can combine with organophosphorus pesticides, mercury, arsenic and lead compounds to form precipitates, which reduce or lose toxicity and are not easily absorbed by gastrointestinal tract. Many bioactive substances in mung beans have antioxidant effects, and whether the cytotoxicity and genotoxicity of organophosphorus pesticides can be reduced by antioxidant effects in the treatment of organophosphorus pesticide poisoning needs further discussion. 5. Other high-temperature sweating can cause the body to lose a lot of minerals and vitamins and lead to internal environment disorder. Mung beans are rich in inorganic salts and vitamins. Taking mung bean soup as a drink in high temperature environment can replenish lost nutrients in time to achieve the therapeutic effect of clearing away heat and relieving summer heat. Phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and phosphatidic acid in mung bean phospholipids can stimulate appetite. Mung bean starch contains a considerable amount of oligosaccharides (pentosan, galactan, etc.). These oligosaccharides are difficult to be digested and absorbed because there is no corresponding hydrolase system in the gastrointestinal tract of human body, so the energy value provided by mung beans is lower than that of other grains, which has an auxiliary treatment effect for obese and diabetic patients. Moreover, oligosaccharides are the proliferation factors of Bifidobacterium, a beneficial bacteria in human intestine. Regular consumption of mung beans can improve intestinal flora, reduce the absorption of harmful substances and prevent some cancers. Mung bean is also a good raw material for extracting plant SOD. The SOD oral liquid prepared from mung bean is chemically modified, which can not be destroyed by gastric acid and pepsin, prolong the half-life, and is suitable for human oral absorption. Besides SOD, the oral liquid is also rich in amino acids, β -carotene and trace elements, which has a good anti-aging function. In addition, experiments have proved that tannins in mung beans not only have antibacterial activity, but also have the effects of local hemostasis and promoting wound repair, so they have certain therapeutic effects on various burns. Li Min's "Overview of Studies on Chemical Composition and Pharmacological Action of Mung Bean" Shanghai Journal of Traditional Chinese Medicine 200 1.5 47-49 The chemical components of Mung Bean are protein, fat, carbohydrate, vitamin B 1, B2, carotene, nicotinic acid, folic acid, and minerals calcium, phosphorus and iron. Protein is mainly globulin, which is rich in lysine, leucine and threonine, but less in methionine, tryptophan and tyrosine. If porridge is cooked with millet, the nutritional value can be improved. Mung bean skin contains 2 1 inorganic elements, with the highest phosphorus content. There is also vitexin, β-sitosterol. Every100g of mung bean contains 22. 1 g of protein, 0.8g of fat, 59g of carbohydrate and a calorific value of 332kcal. The pharmacological effects of mung bean are reducing blood fat, cholesterol, anti-allergic, antibacterial, anti-tumor, stimulating appetite, protecting liver and kidney. Mung bean powder has obvious lipid-lowering effect. Mung bean contains a globulin and polysaccharide, which can promote the decomposition of cholesterol in animals into cholic acid in the liver, accelerate the secretion of bile salts in bile and reduce the absorption of cholesterol in the small intestine. The effective components of mung bean have antiallergic effect, and can be used to treat allergic reactions such as urticaria. Mung bean has inhibitory effect on staphylococcus. Protein and phospholipids contained in mung beans have the functions of exciting nerves and stimulating appetite. Mung bean is rich in pancreatic protein unitary inhibitor, which can protect liver, reduce protein decomposition and azotemia, thus protecting kidney. In the process of mung bean germination, phytic acid is degraded due to the function of unitary element, and more minerals such as phosphorus and zinc are released, which can be fully utilized by human body. When mung beans germinate, the carotene content will increase by two to three times, B2 by two to four times, nicotinic acid by more than two times, folic acid by multiple times and B 12 by ten times. Americans appreciate mung bean sprouts very much and think that they are one of the best foods for obese people, which are easy to fill and not fat.