Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration

Simon Okomo Aloo, Fred Kwame Ofosu, Sheila Kilonzi, Umair Shabbir, Oh DeogHwan

Research output: Contribution to journalArticlepeer-review

41 Citations (Scopus)
6 Downloads (Pure)

Abstract

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. 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. Young shoots are characterized by high levels of health-benefitting phytochemicals. Their utility as functional ingredients have been extensively described. 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. 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. Sprouting is an effective strategy allowing manipulation of phytochemicals in seeds to improve their health benefits.
Original languageEnglish
Article number2882
Pages (from-to)1-24
Number of pages24
JournalNutrients
Volume13
DOIs
Publication statusPublished (in print/issue) - 21 Aug 2021

Keywords

  • germination
  • sprouts
  • alfalfa
  • buckwheat
  • broccoli
  • red cabbage
  • metabolites
  • technology

Fingerprint

Dive into the research topics of 'Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration'. Together they form a unique fingerprint.

Cite this