Sprouts

sprouts : http://8swiss.com/sprouts/index.htm

KeyWords: sprouts, Brassicaceae, elicitation, growing conditions, broccoli, radish, kale pak choi, isothiocyanates, whole grain, germination, phytochemical, health, microbiological safety, chemoprotection, glucosinolates, isothiocyanates, sulforaphane, glucoraphanin, Brassica oleracae, myrosinase, epithiospecifier protein, Proteasome, Oxidative stress, Nrf2, NF-κB, HDAC, additives, cosmetics, black soybean sprouts, anti-oxidation, whitening

Description and Abstracts: Edible sprouts with germinating seeds of a few days of age are naturally rich in nutrients and other bioactive compounds. Among them, the cruciferous (Brassicaceae) sprouts stand out due to their high contents of glucosinolates (GLSs) and phenolic compounds. In order to obtain sprouts enriched in these phytochemicals, elicitation is being increasing used as a sustainable practice. Besides, the evidence regarding the bioavailability and the biological activity of these compounds after their dietary intake has also attracted growing interest in recent years, supporting the intake of the natural food instead of enriched ingredients or extracts. Broccoli is an edible plant which is classified under the italic cultivar group of species Brassica oleracea. It is a type of cruciferous vegetable and belongs to family Brassicaceae. It was originated in Italy about 2000 years ago. The word broccoli comes from the Italian plural of broccolo, which means the flowering crest of a cabbage and is the diminutive form of brocco, meaning small nail or sprout. Broccoli has large green flower head which is arranged like a tree like structure branching out from a thick edible stalk. Broccoli resembles a cauliflower and has been considered a uniquely valuable food among Italians. Blue light in the cultivation of red clover sprouts had the most beneficial effect on the increase of carotenoids content and amounted to 42% in β-carotene, 19% in lutein, and 14% in zeaxanthin. It confirms that modelling the content of carotenoids is possible using UVA and blue light (440 nm) during seed cultivation. An increase in the content of β-carotene and lutein in red clover sprouts was obtained in comparison to the test with white light without PEF pre-treatment, respectively by 8.5% and 6%. At the same time a 3.3% decrease in the content of zeaxanthin was observed. Therefore, it can be concluded that PEF pre-treatment may increase mainly the content of β-carotene. Unexpectedly, 3-day-old sprouts of cultivars of certain crucifers including broccoli and cauliflower contain 10–100 times higher levels of glucoraphanin (the glucosinolate of sulforaphane) than do the corresponding mature plants. Extracts of 3-day-old broccoli sprouts (containing either glucoraphanin or sulforaphane as the principal enzyme inducer) were highly effective in reducing the incidence, multiplicity, and rate of development of mammary tumors in dimethylbenz(a)anthracene-treated rats. Notably, sprouts of many broccoli cultivars contain negligible quantities of indole glucosinolates, which predominate in the mature vegetable and may give rise to degradation products (e.g., indole-3-carbinol) that can enhance tumorigenesis. Hence, small quantities of crucifer sprouts may protect against the risk of cancer as effectively as much larger quantities of mature vegetables of the same variety. Broccoli (Brassica oleracea var. italica), a member of Cruciferae, is an important vegetable containing high concentration of various nutritive and functional molecules especially the anticarcinogenic glucosinolates. The sprouts of broccoli contain 10–100 times higher level of glucoraphanin, the main contributor of the anticarcinogenesis, than the edible florets. Despite the broccoli sprouts’ functional importance, currently available genetic and genomic tools for their studies are very limited, which greatly restricts the development of this functionally important vegetable. One of them is sulforaphane (SFN), an isothiocyanate present in cruciferous vegetables. SFN activates the antioxidant and anti-inflammatory responses by inducing Nrf2 pathway and inhibiting NF-κB. It also has an epigenetic effect by inhibiting HDAC and DNA methyltransferases and modifies mitochondrial dynamics. Moreover, SFN preserves proteome homeostasis (proteostasis) by activating the proteasome, which has been shown to lead to increased cellular lifespan and prevent neurodegeneration. Broccoli sprouts are natural functional foods for cancer prevention because of their high content of glucosinolate and antioxidant. Sprouts and mature broccoli are of potential importance in devising chemoprotective strategies in humans. This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS) in the light of their potential bioaccessibility and bioavailability. Generally, bread supplementation elevated antioxidant potential of product (both nonenzymatic and enzymatic antioxidant capacities); however, the increasewas not correlatedwith the percent of BS. Our data confirm chemopreventive potential of bread enriched with BS and indicate that BS comprise valuable food supplement for stomach cancer chemoprevention. The sulforaphane content in seeds and sprouts ranged from 273 to 3632 μg g−1–the highest values were found in seeds and the 8- and 11-day-old sprouts. The results suggest that the broccoli sprouts are a rich source of nutrients and phytochemicals, these have a high potential as functional food. Seeds and sprouts from legume crop plants have received attention as functional foods, because of their nutritive values including amino acid, fibre, trace elements, vitamins, flavonoids, and phenolic acids. Consumption of seeds and sprouts has become increasingly popular among people interested in improving and maintaining their health status by changing dietary habits. The seeds and sprouts are excellent examples of functional food defined as lowering the risk of various diseases and/or exerting health promoting effects in addition to its nutritive value. Edible sprouts are phytonutrient-rich plant foods, good source of flavonoids, other polyphenols, glucosinolates, isothiocyanates, proteins, minerals and vitamins. The increasing consumption of sprouts requires optimisation of their quality, palatability and bioactivity. Multiple genetic and environmental factors (growth conditions, stress, elicitors) affect the production and accumulation of phytochemicals in these foods, offering the basis for further research on the improvement of the nutritional and health-relevant functional value of edible sprouts. Cowpea (Vigna unguiculata), is an important arid legume with a good source of energy, protein, vitamins, minerals and dietary fibre. Sprouting of legumes enhances the bioavailability and digestibility of nutrients and therefore plays an important role in human nutrition. Active ingredients in different lengths of black soybean sprouts were extracted with water. Concentrations of the main proteins and polysaccharides were determined by the Forint phenol assay and phenol-sulfuric acid assay, respectively. Anti-oxidizing capacities of the extracts were measured in vitro using the DPPH scavenging test and whitening capacity was measured in vitro using the tyrosinase inhibition test. No signs of allergic reactions were observed in the human patch tests. The optimum extract was obtained from bean sprouts grown to 0.5 cm. Extracts of black bean sprouts are safe and can be used as additives in anti-aging and whitening cosmetic products. Vegetable sprouts are a very rich source for vitamins and physiologically active secondary metabolites. Cosmetic ingredients based on sprouts of different vegetables have been found to exert specific benefits in the skin. An active prepared from garden cress sprouts was shown to work as a general anti-aging ingredient by stimulating the cell’s own defense system against free radicals. An extract of mustard sprouts, known to stimulate blood circulation, was found to increase the lip volume after topical application, and a preparation of sunflower sprouts turned out to be efficient in enhancing the cellular energy in the skin.

PDF Source: 11357_2019_Article_61.pdf | Sulfoaphane role in aging and neurodegeneration

PDF Source: 13197_2015_Article_1832.pdf | Sprouting characteristics and associated changes in nutritional composition of cowpea

PDF Source: 181_pdf.pdf | Antioxidant potentials in sprouts vs. seeds of Vigna radiata and Macrotyloma uniflorum

PDF Source: 1934578×1100600923.pdf | Phenolic Composition, Antioxidant Capacity and Antibacterial Activity of Selected Irish Brassica Vegetables

PDF Source: 4958562.pdf | The effect of mung bean sprouts (Phaseolus radiatus L.) to lipid profile

PDF Source: 82674983.pdf | Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol

PDF Source: 96766449e5d530097b122c0d25eeb4e55d54.pdf | Effects of calcium nutrition and atmospheric carbon dioxide, oxygen, and ethylene on the growth and quality of mungbean

PDF Source: _20201019-swissmixit-pdf-search-library-methodology.pdf | SwissMixIt Methodology

PDF Source: agriculture-10-00033.pdf | Phenolic Compounds and Antioxidant Activity of Sprouts from Seeds of Citrus Species

PDF Source: agronomy-10-00782-v3.pdf | Morphometric Polyphenols and Ascorbic Acid Variation in Brassica oleracea L. Novel Foods

PDF Source: agronomy-10-01424-v2.pdf | Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

PDF Source: alim3-3.pdf | Evaluation of biological value of sprouts I. Fat content, fatty acid composition

PDF Source: alim3-5.pdf | The role of sprouts in human nutrition

PDF Source: animals-10-01247-v4.pdf | Potential of Recycling Cauliflower and Romanesco Wastes in Ruminant Feeding

PDF Source: antioxidants-09-00426-v2.pdf | Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-Inflammatory Properties of Wheat

PDF Source: antioxidants-09-00558.pdf | Effects of Darkness and Light Spectra on Nutrients and Pigments in Radish, Soybean, Mung Bean and Pumpkin Sprouts

PDF Source: applsci-10-04143-v2.pdf | Modelling of Carotenoids Content in Red Clover Sprouts Using Light of Different Wavelength and Pulsed Electric Field

PDF Source: applsci-10-05731.pdf | The Effect of Light on Antioxidant Properties and Metabolic Profile of Chia Microgreens

PDF Source: applsci-10-07051-v3.pdf | Effect of Harvest Age on Phenolic, Anthocyanin, Bioactive Antioxidant and Antiproliferation of Rice Sprouts

PDF Source: BMRI2014-608053.pdf | Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

PDF Source: broccoli-an-insight-into-formulation-and-patentability-aspects.pdf | Broccoli: An Insight into Formulation and Patentability Aspects

PDF Source: BROCCOLI-sprout-extract.pdf | Broccoli Sprout Extract Three Whitening Effects by Anti-glycation, Anti-carbonylation and Anti-melanogenesis

PDF Source: BROCCOLI-SPROUT-Ver6.pdf | BROCCOLI SPROUT Anti-Oxidative Supplement Detoxification Activity Beauty Function

PDF Source: broccoli-sprouts-antioxidant-increase-during-cold-storage.pdf | INCREASING ANTIOXIDANT CONTENT OF BROCCOLI SPROUTS USING ESSENTIAL OILS DURING COLD STORAGE

PDF Source: broccoli-sprouts-rich-source-enzymes.pdf | Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens

PDF Source: broccoli-sprouts.pdf | Broccoli Sprouts used to treat bacterial infections

PDF Source: ejcn2010221.pdf | Identification of the 100 richest dietary sources of polyphenols

PDF Source: ETD-2013-4828.pdf | EFFICACY OF CHLORINE DIOXIDE GAS IN INACTIVATING SALMONELLA SPP. ON MUNG BEANS SPROUTS

PDF Source: Extraction_Process_of_Polyphenols_from_Soybean_Gly.pdf | Extraction Process of Polyphenols from Soybean (Glycine max L.) Sprouts

PDF Source: fenugreek-sprouts-phenolics.pdf | Phenolics, their antioxidant and antimicrobial activity in dark germinated fenugreek sprouts in response to elicitors

PDF Source: foods-08-00532.pdf | Broccoli (Brassica oleracea L. var. italica) Sprouts as the Potential Food Source for Bioactive Properties

PDF Source: foods-09-00790.pdf | Advances in Production, Properties and Applications of Sprouted Seeds

PDF Source: foods-09-01447-v3.pdf | Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

PDF Source: foods-09-01639-v2.pdf | Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L

PDF Source: HealthBenefitsofSproutsISGAFlyer.pdf | Broccoli Sprouts Help Prevent Cancer

PDF Source: horticulturae-06-00077-v2.pdf | Effects of Light-Emitting Diodes on the Accumulation of Phenolic Compounds and Glucosinolates in Brassica juncea Sprouts

PDF Source: HPC1_2011_rivista_52-55.pdf | Vegetable sprouts: a potent source for cosmetic actives

PDF Source: ijms-21-08637-v2.pdf | Efficacy of Sulforaphane in Neurodegenerative Diseases

PDF Source: increasing-antioxidant-content-broccoli-sprouts.pdf | INCREASING ANTIOXIDANT CONTENT OF BROCCOLI SPROUTS USING ESSENTIAL OILS

PDF Source: Increasing_Antioxidant_Content_of_Broccoli_Sprouts.pdf | Increasing Antioxidant Content of Broccoli Sprouts Using Essential Oils DOI

PDF Source: jfnr-3-3-2.pdf | Effect of Sesame Sprouts Powder on the Quality and Oxidative Stability of Mayonnaise

PDF Source: Kwinta_Sala_2012_sprouts.pdf | what the antioxidant activity of sPRouts dePends on

PDF Source: LB785_Effects_of_topical_broccoli_sprout_extract_o.pdf | LB785 Effects of topical broccoli sprout extract on keratin expression in human skin

PDF Source: legumes-sprouted-beans-seeds.pdf | Nutritional attributes of legumes Sprouted beans and seeds

PDF Source: lesson6seedgermination.pdf | Germination Requirements

PDF Source: lesson_plan12.pdf | Salt and germination

PDF Source: microbial-safety-of-sprouts.pdf | Current Intervention Strategies for the Microbial Safety of Sprouts

PDF Source: molecules-17-11669.pdf | Study of Active Ingredients in Black Soybean Sprouts and Their Safety in Cosmetic Use

PDF Source: molecules-22-02132.pdf | Phenolic Content and Antioxidant Activity in Raw and Denatured Aqueous Extracts from Sprouts and Wheatgrass of Einkorn and Emmer Obtained under Salinity

PDF Source: molecules-24-03593.pdf | Broccoli or Sulforaphane: Is It the Source or Dose That Matters

PDF Source: molecules-25-03869.pdf | Pu-erh Tea Extract Treatment Could Be an Efficient Way to Enhance the Yield and Nutritional Value of Soybean Sprout

PDF Source: molecules-25-04648-v3.pdf | Sprouts vs. Microgreens as Novel Functional Foods

PDF Source: molecules-25-05258-v3.pdf | Versatile Nutraceutical of Watermelon A Modest Fruit Loaded with Pharmaceutically Valuable Phytochemicals

PDF Source: molecules-25-05349-v2.pdf | Effects of Light Controlled Germination on Saponarin Content in Barley Sprouts and Lipid Accumulation Suppression

PDF Source: Morenoetal2006npc1111037.pdf | Phytochemical Quality and Bioactivity of Edible Sprouts

PDF Source: MSU_31293031751807.pdf | AMINO ACID COMPOSITION AND NUTRITIONAL VALUE OF SOYBEAN SPROUTS

PDF Source: mung-bean-sprouts.pdf | Nuclease from Mung Bean Sprouts

PDF Source: newsmd_mgd_newsletter_v2_lowres_0.pdf | What are microgreens

PDF Source: nihms-1569872.pdf | High-Pressure Processing of Broccoli Sprouts

PDF Source: nihms878179.pdf | single-blinded clinical trial of topical broccoli sprout extract: Assessing the feasibility of its use in keratin-based disorders

PDF Source: nutrients-11-00421.pdf | Sprouted Grains: A Comprehensive Review

PDF Source: nutrients-11-00429.pdf | Sorting out the Value of Cruciferous Sprouts as Sources of Bioactive Compounds for Nutrition and Health

PDF Source: nutrients-12-02904-v3.pdf | Phenolic, Antioxidant, and Ameliorating of Chenopodium quinoa Sprouts against CCl4-Induced Oxidative Stress

PDF Source: OMCL2019-2716870.pdf | Sulforaphane: Its Coming of Age as a Clinically Relevant Nutraceutical in the Prevention and Treatment of Chronic Disease

PDF Source: plants-09-00946-v2.pdf | Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens

PDF Source: plants-09-01093-v2.pdf | Light and Low Relative Humidity Increase Antioxidants Content in Mung Bean (Vigna radiata L.) Sprouts

PDF Source: plants-09-01253.pdf | Initial Plant Vigor and Short Rotation Coppices Improve Vegetable Production in Vitex doniana Sweet (Lamiaceae

PDF Source: plants-09-01502.pdf | Changes in Beneficial C-glycosylflavones and Policosanol Content in Sprouts from Differential LED Light Conditions

PDF Source: polyphenols-and-bioactivity-of-seeds-and-sprouts-in-several-legumes.pdf | Total polyphenols and bioactivity of seeds and sprouts in legumes

PDF Source: pq010367.pdf | Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens

PDF Source: processes-07-00489.pdf | Extraction Process of Polyphenols from Soybean Sprouts: Optimization and Evaluation of Antioxidant Activity

PDF Source: Review_of_nutraceutical_uses_of_an_antioxidant_sun.pdf | REVIEW OF NUTRACEUTICAL USES OF AN ANTIOXIDANT SUNFLOWER SPROUT, HELIANTHUS ANNUUS

PDF Source: RMFSC-2019_Bunning_.pdf | SPROUTS VS. MICROGREENS

PDF Source: rna-sequence-broccoli.pdf | RNA-Seq Analysis of Transcriptome and Glucosinolate Metabolism in Seeds and Sprouts of Broccoli

PDF Source: SDS-SPROUTS-FM-LIQUID-LAUNDRY-CITRUS.pdf | SPROUTS LIQUID LAUNDRY DETERGENT CITRUS Safety Data Sheet

PDF Source: SDS-SPROUTS-HAND-SOAP-PUMP-LAVENDER.pdf | sds sprouts hand soap (pump) lavender Safety Data Sheet

PDF Source: SDS-SPROUTS-HAND-SOAP-PUMPCLOVE.pdf | SPROUTS LIQUID HAND SOAP CLOVE Safety Data Sheet

PDF Source: Shapiro202006.pdf | Safety, Tolerance, and Metabolism of Broccoli Sprout Glucosinolates and Isothiocyanates: A Clinical Phase I Study

PDF Source: Space-Garden-Science-Activity-2-Instructions-merged.pdf | Activity 2: Sprouting Bean Experiment

PDF Source: Sprout-associated-outbreaks-2-24-16-1.pdf | Foodborne Illness Outbreaks Associated with Sprouts

PDF Source: sprout-nutrition.pdf | Biochemical composition of broccoli seeds and sprouts at different stages of seedling development

PDF Source: sprouts-anthocyanins-total-polyphenols.pdf | Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts

PDF Source: srep30252.pdf | Broccoli sprout extract prevents diabetic cardiomyopathy via Nrf2 activation

PDF Source: Standards-for-the-Growing-Harvesting-Sprout-Ops.pdf | Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption for Sprout Operations

PDF Source: Study_of_Active_Ingredients_in_Black_Soybean_Sprouts.pdf | Study of Active Ingredients in Black Soybean Sprouts and Their Safety in Cosmetic Use

PDF Source: THE_SPROUTING_POPULARITY_OF_SPROUTED_GRAINS.pdf | THE SPROUTING POPULARITY OF SPROUTED GRAINS

PDF Source: Total-phenolic-contents-antioxidant-sprouts.pdf | Total phenolic contents and antioxidant activity profile of selected cereal sprouts and grasses

PDF Source: Total_Polyphenols_Antioxidant_and_Antiproliferativ.pdf | Total Polyphenols, Antioxidant and Antiproliferative Activities of Different Extracts in Mungbean Seeds and Sprouts

Email: greg@swissmixit.com


KeyWords: sprouts, Brassicaceae, elicitation, growing conditions, broccoli, radish, kale pak choi, isothiocyanates, whole grain, germination, phytochemical, health, microbiological safety, chemoprotection, glucosinolates, isothiocyanates, sulforaphane, glucoraphanin, Brassica oleracae, myrosinase, epithiospecifier protein, Proteasome, Oxidative stress, Nrf2, NF-κB, HDAC, additives, cosmetics, black soybean sprouts, anti-oxidation, whitening

Description and Abstracts: Edible sprouts with germinating seeds of a few days of age are naturally rich in nutrients and other bioactive compounds. Among them, the cruciferous (Brassicaceae) sprouts stand out due to their high contents of glucosinolates (GLSs) and phenolic compounds. In order to obtain sprouts enriched in these phytochemicals, elicitation is being increasing used as a sustainable practice. Besides, the evidence regarding the bioavailability and the biological activity of these compounds after their dietary intake has also attracted growing interest in recent years, supporting the intake of the natural food instead of enriched ingredients or extracts. Broccoli is an edible plant which is classified under the italic cultivar group of species Brassica oleracea. It is a type of cruciferous vegetable and belongs to family Brassicaceae. It was originated in Italy about 2000 years ago. The word broccoli comes from the Italian plural of broccolo, which means the flowering crest of a cabbage and is the diminutive form of brocco, meaning small nail or sprout. Broccoli has large green flower head which is arranged like a tree like structure branching out from a thick edible stalk. Broccoli resembles a cauliflower and has been considered a uniquely valuable food among Italians. Blue light in the cultivation of red clover sprouts had the most beneficial effect on the increase of carotenoids content and amounted to 42% in β-carotene, 19% in lutein, and 14% in zeaxanthin. It confirms that modelling the content of carotenoids is possible using UVA and blue light (440 nm) during seed cultivation. An increase in the content of β-carotene and lutein in red clover sprouts was obtained in comparison to the test with white light without PEF pre-treatment, respectively by 8.5% and 6%. At the same time a 3.3% decrease in the content of zeaxanthin was observed. Therefore, it can be concluded that PEF pre-treatment may increase mainly the content of β-carotene. Unexpectedly, 3-day-old sprouts of cultivars of certain crucifers including broccoli and cauliflower contain 10–100 times higher levels of glucoraphanin (the glucosinolate of sulforaphane) than do the corresponding mature plants. Extracts of 3-day-old broccoli sprouts (containing either glucoraphanin or sulforaphane as the principal enzyme inducer) were highly effective in reducing the incidence, multiplicity, and rate of development of mammary tumors in dimethylbenz(a)anthracene-treated rats. Notably, sprouts of many broccoli cultivars contain negligible quantities of indole glucosinolates, which predominate in the mature vegetable and may give rise to degradation products (e.g., indole-3-carbinol) that can enhance tumorigenesis. Hence, small quantities of crucifer sprouts may protect against the risk of cancer as effectively as much larger quantities of mature vegetables of the same variety. Broccoli (Brassica oleracea var. italica), a member of Cruciferae, is an important vegetable containing high concentration of various nutritive and functional molecules especially the anticarcinogenic glucosinolates. The sprouts of broccoli contain 10–100 times higher level of glucoraphanin, the main contributor of the anticarcinogenesis, than the edible florets. Despite the broccoli sprouts’ functional importance, currently available genetic and genomic tools for their studies are very limited, which greatly restricts the development of this functionally important vegetable. One of them is sulforaphane (SFN), an isothiocyanate present in cruciferous vegetables. SFN activates the antioxidant and anti-inflammatory responses by inducing Nrf2 pathway and inhibiting NF-κB. It also has an epigenetic effect by inhibiting HDAC and DNA methyltransferases and modifies mitochondrial dynamics. Moreover, SFN preserves proteome homeostasis (proteostasis) by activating the proteasome, which has been shown to lead to increased cellular lifespan and prevent neurodegeneration. Broccoli sprouts are natural functional foods for cancer prevention because of their high content of glucosinolate and antioxidant. Sprouts and mature broccoli are of potential importance in devising chemoprotective strategies in humans. This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS) in the light of their potential bioaccessibility and bioavailability. Generally, bread supplementation elevated antioxidant potential of product (both nonenzymatic and enzymatic antioxidant capacities); however, the increasewas not correlatedwith the percent of BS. Our data confirm chemopreventive potential of bread enriched with BS and indicate that BS comprise valuable food supplement for stomach cancer chemoprevention. The sulforaphane content in seeds and sprouts ranged from 273 to 3632 μg g−1–the highest values were found in seeds and the 8- and 11-day-old sprouts. The results suggest that the broccoli sprouts are a rich source of nutrients and phytochemicals, these have a high potential as functional food. Seeds and sprouts from legume crop plants have received attention as functional foods, because of their nutritive values including amino acid, fibre, trace elements, vitamins, flavonoids, and phenolic acids. Consumption of seeds and sprouts has become increasingly popular among people interested in improving and maintaining their health status by changing dietary habits. The seeds and sprouts are excellent examples of functional food defined as lowering the risk of various diseases and/or exerting health promoting effects in addition to its nutritive value. Edible sprouts are phytonutrient-rich plant foods, good source of flavonoids, other polyphenols, glucosinolates, isothiocyanates, proteins, minerals and vitamins. The increasing consumption of sprouts requires optimisation of their quality, palatability and bioactivity. Multiple genetic and environmental factors (growth conditions, stress, elicitors) affect the production and accumulation of phytochemicals in these foods, offering the basis for further research on the improvement of the nutritional and health-relevant functional value of edible sprouts. Cowpea (Vigna unguiculata), is an important arid legume with a good source of energy, protein, vitamins, minerals and dietary fibre. Sprouting of legumes enhances the bioavailability and digestibility of nutrients and therefore plays an important role in human nutrition. Active ingredients in different lengths of black soybean sprouts were extracted with water. Concentrations of the main proteins and polysaccharides were determined by the Forint phenol assay and phenol-sulfuric acid assay, respectively. Anti-oxidizing capacities of the extracts were measured in vitro using the DPPH scavenging test and whitening capacity was measured in vitro using the tyrosinase inhibition test. No signs of allergic reactions were observed in the human patch tests. The optimum extract was obtained from bean sprouts grown to 0.5 cm. Extracts of black bean sprouts are safe and can be used as additives in anti-aging and whitening cosmetic products. Vegetable sprouts are a very rich source for vitamins and physiologically active secondary metabolites. Cosmetic ingredients based on sprouts of different vegetables have been found to exert specific benefits in the skin. An active prepared from garden cress sprouts was shown to work as a general anti-aging ingredient by stimulating the cell’s own defense system against free radicals. An extract of mustard sprouts, known to stimulate blood circulation, was found to increase the lip volume after topical application, and a preparation of sunflower sprouts turned out to be efficient in enhancing the cellular energy in the skin.


PDF Source: 11357_2019_Article_61.pdf | Sulfoaphane role in aging and neurodegeneration

PDF Source: 13197_2015_Article_1832.pdf | Sprouting characteristics and associated changes in nutritional composition of cowpea

PDF Source: 181_pdf.pdf | Antioxidant potentials in sprouts vs. seeds of Vigna radiata and Macrotyloma uniflorum

PDF Source: 1934578×1100600923.pdf | Phenolic Composition, Antioxidant Capacity and Antibacterial Activity of Selected Irish Brassica Vegetables

PDF Source: 4958562.pdf | The effect of mung bean sprouts (Phaseolus radiatus L.) to lipid profile

PDF Source: 82674983.pdf | Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol

PDF Source: 96766449e5d530097b122c0d25eeb4e55d54.pdf | Effects of calcium nutrition and atmospheric carbon dioxide, oxygen, and ethylene on the growth and quality of mungbean

PDF Source: _20201019-swissmixit-pdf-search-library-methodology.pdf | SwissMixIt Methodology

PDF Source: agriculture-10-00033.pdf | Phenolic Compounds and Antioxidant Activity of Sprouts from Seeds of Citrus Species

PDF Source: agronomy-10-00782-v3.pdf | Morphometric Polyphenols and Ascorbic Acid Variation in Brassica oleracea L. Novel Foods

PDF Source: agronomy-10-01424-v2.pdf | Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

PDF Source: alim3-3.pdf | Evaluation of biological value of sprouts I. Fat content, fatty acid composition

PDF Source: alim3-5.pdf | The role of sprouts in human nutrition

PDF Source: animals-10-01247-v4.pdf | Potential of Recycling Cauliflower and Romanesco Wastes in Ruminant Feeding

PDF Source: antioxidants-09-00426-v2.pdf | Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-Inflammatory Properties of Wheat

PDF Source: antioxidants-09-00558.pdf | Effects of Darkness and Light Spectra on Nutrients and Pigments in Radish, Soybean, Mung Bean and Pumpkin Sprouts

PDF Source: applsci-10-04143-v2.pdf | Modelling of Carotenoids Content in Red Clover Sprouts Using Light of Different Wavelength and Pulsed Electric Field

PDF Source: applsci-10-05731.pdf | The Effect of Light on Antioxidant Properties and Metabolic Profile of Chia Microgreens

PDF Source: applsci-10-07051-v3.pdf | Effect of Harvest Age on Phenolic, Anthocyanin, Bioactive Antioxidant and Antiproliferation of Rice Sprouts

PDF Source: BMRI2014-608053.pdf | Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

PDF Source: broccoli-an-insight-into-formulation-and-patentability-aspects.pdf | Broccoli: An Insight into Formulation and Patentability Aspects

PDF Source: BROCCOLI-sprout-extract.pdf | Broccoli Sprout Extract Three Whitening Effects by Anti-glycation, Anti-carbonylation and Anti-melanogenesis

PDF Source: BROCCOLI-SPROUT-Ver6.pdf | BROCCOLI SPROUT Anti-Oxidative Supplement Detoxification Activity Beauty Function

PDF Source: broccoli-sprouts-antioxidant-increase-during-cold-storage.pdf | INCREASING ANTIOXIDANT CONTENT OF BROCCOLI SPROUTS USING ESSENTIAL OILS DURING COLD STORAGE

PDF Source: broccoli-sprouts-rich-source-enzymes.pdf | Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens

PDF Source: broccoli-sprouts.pdf | Broccoli Sprouts used to treat bacterial infections

PDF Source: ejcn2010221.pdf | Identification of the 100 richest dietary sources of polyphenols

PDF Source: ETD-2013-4828.pdf | EFFICACY OF CHLORINE DIOXIDE GAS IN INACTIVATING SALMONELLA SPP. ON MUNG BEANS SPROUTS

PDF Source: Extraction_Process_of_Polyphenols_from_Soybean_Gly.pdf | Extraction Process of Polyphenols from Soybean (Glycine max L.) Sprouts

PDF Source: fenugreek-sprouts-phenolics.pdf | Phenolics, their antioxidant and antimicrobial activity in dark germinated fenugreek sprouts in response to elicitors

PDF Source: foods-08-00532.pdf | Broccoli (Brassica oleracea L. var. italica) Sprouts as the Potential Food Source for Bioactive Properties

PDF Source: foods-09-00790.pdf | Advances in Production, Properties and Applications of Sprouted Seeds

PDF Source: foods-09-01447-v3.pdf | Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

PDF Source: foods-09-01639-v2.pdf | Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L

PDF Source: HealthBenefitsofSproutsISGAFlyer.pdf | Broccoli Sprouts Help Prevent Cancer

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PDF Source: LB785_Effects_of_topical_broccoli_sprout_extract_o.pdf | LB785 Effects of topical broccoli sprout extract on keratin expression in human skin

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PDF Source: molecules-22-02132.pdf | Phenolic Content and Antioxidant Activity in Raw and Denatured Aqueous Extracts from Sprouts and Wheatgrass of Einkorn and Emmer Obtained under Salinity

PDF Source: molecules-24-03593.pdf | Broccoli or Sulforaphane: Is It the Source or Dose That Matters

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PDF Source: molecules-25-04648-v3.pdf | Sprouts vs. Microgreens as Novel Functional Foods

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PDF Source: Morenoetal2006npc1111037.pdf | Phytochemical Quality and Bioactivity of Edible Sprouts

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PDF Source: nihms878179.pdf | single-blinded clinical trial of topical broccoli sprout extract: Assessing the feasibility of its use in keratin-based disorders

PDF Source: nutrients-11-00421.pdf | Sprouted Grains: A Comprehensive Review

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PDF Source: nutrients-12-02904-v3.pdf | Phenolic, Antioxidant, and Ameliorating of Chenopodium quinoa Sprouts against CCl4-Induced Oxidative Stress

PDF Source: OMCL2019-2716870.pdf | Sulforaphane: Its Coming of Age as a Clinically Relevant Nutraceutical in the Prevention and Treatment of Chronic Disease

PDF Source: plants-09-00946-v2.pdf | Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens

PDF Source: plants-09-01093-v2.pdf | Light and Low Relative Humidity Increase Antioxidants Content in Mung Bean (Vigna radiata L.) Sprouts

PDF Source: plants-09-01253.pdf | Initial Plant Vigor and Short Rotation Coppices Improve Vegetable Production in Vitex doniana Sweet (Lamiaceae

PDF Source: plants-09-01502.pdf | Changes in Beneficial C-glycosylflavones and Policosanol Content in Sprouts from Differential LED Light Conditions

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PDF Source: RMFSC-2019_Bunning_.pdf | SPROUTS VS. MICROGREENS

PDF Source: rna-sequence-broccoli.pdf | RNA-Seq Analysis of Transcriptome and Glucosinolate Metabolism in Seeds and Sprouts of Broccoli

PDF Source: SDS-SPROUTS-FM-LIQUID-LAUNDRY-CITRUS.pdf | SPROUTS LIQUID LAUNDRY DETERGENT CITRUS Safety Data Sheet

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PDF Source: Shapiro202006.pdf | Safety, Tolerance, and Metabolism of Broccoli Sprout Glucosinolates and Isothiocyanates: A Clinical Phase I Study

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PDF Source: Standards-for-the-Growing-Harvesting-Sprout-Ops.pdf | Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption for Sprout Operations

PDF Source: Study_of_Active_Ingredients_in_Black_Soybean_Sprouts.pdf | Study of Active Ingredients in Black Soybean Sprouts and Their Safety in Cosmetic Use

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