Aims: Neural health refers to the stable and efficient functioning of the nervous system, which is essential for maintaining cognitive, emotional, and behavioral functions. 

Methods: This review aims to systematize scientific evidence on the content and accumulation mechanisms of γ-aminobutyric acid (GABA) in mung bean (Vigna radiata), analyze current technologies for GABA enrichment, and evaluate the physiological effects related to neural health. 

Results: The study was conducted as a narrative review, collecting and synthesizing scientific publications from 2000 to 2025. Results show that GABA content in raw mung beans is low (< 1 mg/g DW) but can be significantly enhanced through biological and physical technologies: controlled germination increases GABA approximately 9-fold, fermentation with Lactobacillus plantarum increases it 15-fold, precursor supplementation combined with hypoxia achieves 10–15-fold increase, and cold plasma treatment prior to germination increases it about 3-fold. Preclinical evidence indicates that GABA can modulate stress responses, reduce cortisol levels, induce vasodilation, and protect neuronal cells. Several small-scale clinical trials reported improvements in sleep quality, mild reduction of blood pressure, and enhancement of mood, although large-scale studies are still lacking. 

Conclusion: This review confirms that mung bean is a promising raw material for developing GABA-enriched functional foods, while emphasizing the necessity for technology standardization and the expansion of clinical research.