Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review

被引:242
|
作者
Gan, Ren-You [1 ,2 ]
Lui, Wing-Yee [2 ]
Wu, Kao [3 ]
Chan, Chak-Lun [2 ]
Dai, Shu-Hong [2 ]
Sui, Zhong-Quan [1 ]
Corke, Harold [1 ]
机构
[1] Shanghai Jiao Tong Univ, Dept Food Sci & Engn, Shanghai 200240, Peoples R China
[2] Univ Hong Kong, Sch Biol Sci, Pokfulam Rd, Hong Kong, Hong Kong, Peoples R China
[3] Hubei Univ Technol, Glyn O Phillips Hydrocolloid Res Ctr, Wuhan 430068, Peoples R China
关键词
Germination; Edible seeds; Vitamins; gamma-Aminobutyric acid; Polyphenol; Antioxidant capacity; GAMMA-AMINOBUTYRIC-ACID; PHASEOLUS-VULGARIS L; GLYCINE-MAX L; D-CHIRO-INOSITOL; NONPROTEIN AMINO-ACIDS; MUNG BEAN SPROUTS; BROWN RICE; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; BUCKWHEAT SPROUTS;
D O I
10.1016/j.tifs.2016.11.010
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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, gamma-aminobutyric acid and polyphenols, and this can be dependent on de novo synthesis and transformation. In addition, germinated edible seeds and sprouts possess many bioactivities, such as their antioxidant capacity, which is significantly increased after germination. Therefore, germination can be a green food engineering method to accumulate natural bioactive compounds, and those germinated edible seeds and sprouts rich in natural bioactive compounds can be consumed as functional foods to prevent chronic diseases. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1 / 14
页数:14
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