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The assessment is especially beneficial to sprout developers who are in constant need of updated information to enable them to produce cheaper but high-quality seed germinates. A more updated assessment of active metabolites, recent advances in technologies, and new applications of germinated seeds is still required. Nevertheless, despite this vast knowledge about the relationship between sprouts and health, there are still aspects of sprouts that require more emphasis. Reviews on new developments on sprouts have been published. Likewise, the scientific literature on the production and health benefits of germinated edible seeds has dramatically increased. More sophisticated technologies have been assessed, and examinations of various methods to enhance the functional properties of edible plant sprouts are still underway. Over decades, significant progress has been made concerning sprout production. Sprouted buckwheat is well-known for its antioxidant, antihypocholesterolemic, and neuroprotective functions while red cabbage and broccoli sprouts are popular brassica vegetables that exhibit antimicrobial, anticancer, as well as anti-obesity properties. Across Asia, mostly in countries such as Japan, China, and Korea, the consumption of buckwheat sprouts in the form of noodles is significantly increasing. Such compounds are known to possess antioxidant activity, antiviral activity, immune stimulant activity, and antidiabetic activity, among other functions in both humans and animals. stated that the increasing consumption of alfalfa sprouts is due to their high content of saponins and other useful bioactive compounds present in the germinated seeds.
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Sprouts have been associated with a variety of biologically active constituents with potential health benefits. The growing popularity observed for sprouts is mainly due to their positive health impact. However, currently, a diverse range of sprouted foods originating from a broad range of seeds such as alfalfa, buckwheat, red cabbage, and broccoli sprouts have become popular and are widely consumed across the globe. Initially, germinated legume seeds were the major type of sprouts consumed in the human diet whereas sprouted cereal grains have been mainly utilized as fodder for animals. Today, there is an increased accumulation of a vast store of knowledge relating to the therapeutic properties of sprouted foods what is more, with the recent coronavirus outbreak, the demand for functional foods to improve body immunity is on the rise. In the recent past, there has been a growing popularity of sprouted edible seeds in human diets. Sprouting is an effective strategy allowing manipulation of phytochemicals in seeds to improve their health benefits.Īs people become increasingly conscious about the relationship between diets and health, attention is shifting towards assessing better methods to improve the functionality of foods. However, subjects such as application of sprouted seed flours in processed products, utilizing sprouts as leads in the synthesis of nanoparticles, and assessing the dynamics of a relationship between sprouts and gut health require special attention for future clinical exploration. Tremendous advances in the production and safety of sprouts have been made over the recent past and numerous reports have appeared in mainstream scientific journals describing their nutritional and medicinal properties. Their utility as functional ingredients have been extensively described. Young shoots are characterized by high levels of health-benefitting phytochemicals. The purpose of this review was to (a) critically evaluate the phytochemicals in selected sprouts (alfalfa, buckwheat, broccoli, and red cabbage), (b) describe the health benefits of sprouts, (c) assess the recent advances in sprout production, (d) rigorously evaluate their safety, and (e) suggest directions that merit special consideration for further novel research on sprouts. The consumption of plant sprouts as part of human day-to-day diets is gradually increasing, and their health benefit is attracting interest across multiple disciplines.