Authors
Ren-You Gan, Wing-Yee Lui, Kao Wu, Chak-Lun Chan, Shu-Hong Dai, Zhong-Quan Sui, Harold Corke
Publication date
2017/1/1
Source
Trends in Food Science & Technology
Volume
59
Pages
1-14
Publisher
Elsevier
Description
Background
Germination has been widely employed to produce germinated edible seeds and sprouts for consumption in our daily life. Through simple germination procedures, many edible seeds can be germinated in a short time with improved nutritional and medicinal values. Understanding the main bioactive compounds and bioactivities of germinated edible seeds and sprouts can be helpful for their better utilization as functional foods.
Scope and approach
This review mainly summarizes recent studies about the bioactive compounds and bioactivities of germinated edible seeds and sprouts, and the potential molecular mechanisms of accumulating bioactive compounds in germination are discussed.
Key findings and conclusions
Germination can accumulate different bioactive compounds, such as vitamins, γ-aminobutyric acid and polyphenols, and this can be dependent on de novo synthesis and transformation …
Scholar articles
RY Gan, WY Lui, K Wu, CL Chan, SH Dai, ZQ Sui… - Trends in Food Science & Technology, 2017