Sorting out the Value of Cruciferous Sprouts as Sources of Bioactive Compounds for Nutrition and Health

doi:10.3390/nu11020429

Review

. 2019 Feb 19;11(2):429.

doi: 10.3390/nu11020429.

Sorting out the Value of Cruciferous Sprouts as Sources of Bioactive Compounds for Nutrition and Health

Ángel Abellán¹, Raúl Domínguez-Perles², Diego A Moreno³, Cristina García-Viguera⁴

Affiliations

¹ Phytochemistry and Healthy Foods Lab, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus Universitario de Espinardo 25, 30100 Murcia, Spain. avictorio@cebas.csic.es.
² Phytochemistry and Healthy Foods Lab, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus Universitario de Espinardo 25, 30100 Murcia, Spain. rdperles@cebas.csic.es.
³ Phytochemistry and Healthy Foods Lab, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus Universitario de Espinardo 25, 30100 Murcia, Spain. dmoreno@cebas.csic.es.
⁴ Phytochemistry and Healthy Foods Lab, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus Universitario de Espinardo 25, 30100 Murcia, Spain. cgviguera@cebas.csic.es.

PMID: 30791362
PMCID: PMC6412956
DOI: 10.3390/nu11020429

Review

Sorting out the Value of Cruciferous Sprouts as Sources of Bioactive Compounds for Nutrition and Health

Ángel Abellán et al. Nutrients. 2019.

. 2019 Feb 19;11(2):429.

doi: 10.3390/nu11020429.

Authors

Ángel Abellán¹, Raúl Domínguez-Perles², Diego A Moreno³, Cristina García-Viguera⁴

Affiliations

¹ Phytochemistry and Healthy Foods Lab, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus Universitario de Espinardo 25, 30100 Murcia, Spain. avictorio@cebas.csic.es.
² Phytochemistry and Healthy Foods Lab, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus Universitario de Espinardo 25, 30100 Murcia, Spain. rdperles@cebas.csic.es.
³ Phytochemistry and Healthy Foods Lab, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus Universitario de Espinardo 25, 30100 Murcia, Spain. dmoreno@cebas.csic.es.
⁴ Phytochemistry and Healthy Foods Lab, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus Universitario de Espinardo 25, 30100 Murcia, Spain. cgviguera@cebas.csic.es.

PMID: 30791362
PMCID: PMC6412956
DOI: 10.3390/nu11020429

Abstract

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. Also, there is a growing interest regarding their uses, consumption, and applications for health and wellbeing, in different industrial sectors. In this context, the present review aims to compile and update the available knowledge on the fundamental aspects of production, enrichment in composition, and the benefits upon consumption of diverse edible cruciferous sprouts, which are sources of phenolic compounds and glucosinolates, as well as the evidence on their biological actions in diverse pathophysiological situations and the molecular pathways involved.

Keywords: Brassicaceae; broccoli; elicitation; growing conditions; isothiocyanates; kale pak choi; radish.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

**Figure 1**
Light spectra influence on the development of kale sprouts.

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References

1. Gan R.-Y., Lui W.-Y., Wu K., Chan C.-L., Dai S.-H., Sui Z.-Q., Corke H. Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review. Trends Food Sci. Technol. 2017;59:1–14. doi: 10.1016/j.tifs.2016.11.010. - DOI
1. Moreno D.A., Perez-Balibrea S., Garcia-Viguera C. Phytochemical quality and bioactivity of edible sprouts. Nat. Prod. Commun. 2006;11:1037–1048.
1. Baenas N., Ferreres F., García-Viguera C., Moreno D.A. Radish sprouts—Characterization and elicitation of novel varieties rich in anthocyanins. Food Res. Int. 2015;69:305–312. doi: 10.1016/j.foodres.2015.01.009. - DOI
1. Conzatti A., Telles da Silva Fróes F.C., Schweigert Perry I.D., Guerini de Souza C. Clinical and molecular evidence of the consumption of broccoli, glucoraphanin and sulforaphane in humans. Nutr. Hosp. 2015;31:559–569. - PubMed
1. Baenas N., Gómez-Jodar I., Moreno D.A., García-Viguera C., Periago P.M. Broccoli and radish sprouts are safe and rich in bioactive phytochemicals. Postharvest Boil. Technol. 2017;127:60–67. doi: 10.1016/j.postharvbio.2017.01.010. - DOI

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[1] Gan R.-Y., Lui W.-Y., Wu K., Chan C.-L., Dai S.-H., Sui Z.-Q., Corke H. Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review. Trends Food Sci. Technol. 2017;59:1–14. doi: 10.1016/j.tifs.2016.11.010. - DOI

[2] Gan R.-Y., Lui W.-Y., Wu K., Chan C.-L., Dai S.-H., Sui Z.-Q., Corke H. Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review. Trends Food Sci. Technol. 2017;59:1–14. doi: 10.1016/j.tifs.2016.11.010. - DOI

[3] Moreno D.A., Perez-Balibrea S., Garcia-Viguera C. Phytochemical quality and bioactivity of edible sprouts. Nat. Prod. Commun. 2006;11:1037–1048.

[4] Moreno D.A., Perez-Balibrea S., Garcia-Viguera C. Phytochemical quality and bioactivity of edible sprouts. Nat. Prod. Commun. 2006;11:1037–1048.

[5] Baenas N., Ferreres F., García-Viguera C., Moreno D.A. Radish sprouts—Characterization and elicitation of novel varieties rich in anthocyanins. Food Res. Int. 2015;69:305–312. doi: 10.1016/j.foodres.2015.01.009. - DOI

[6] Baenas N., Ferreres F., García-Viguera C., Moreno D.A. Radish sprouts—Characterization and elicitation of novel varieties rich in anthocyanins. Food Res. Int. 2015;69:305–312. doi: 10.1016/j.foodres.2015.01.009. - DOI

[7] Conzatti A., Telles da Silva Fróes F.C., Schweigert Perry I.D., Guerini de Souza C. Clinical and molecular evidence of the consumption of broccoli, glucoraphanin and sulforaphane in humans. Nutr. Hosp. 2015;31:559–569. - PubMed

[8] Conzatti A., Telles da Silva Fróes F.C., Schweigert Perry I.D., Guerini de Souza C. Clinical and molecular evidence of the consumption of broccoli, glucoraphanin and sulforaphane in humans. Nutr. Hosp. 2015;31:559–569. - PubMed

[9] Baenas N., Gómez-Jodar I., Moreno D.A., García-Viguera C., Periago P.M. Broccoli and radish sprouts are safe and rich in bioactive phytochemicals. Postharvest Boil. Technol. 2017;127:60–67. doi: 10.1016/j.postharvbio.2017.01.010. - DOI

[10] Baenas N., Gómez-Jodar I., Moreno D.A., García-Viguera C., Periago P.M. Broccoli and radish sprouts are safe and rich in bioactive phytochemicals. Postharvest Boil. Technol. 2017;127:60–67. doi: 10.1016/j.postharvbio.2017.01.010. - DOI

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Sorting out the Value of Cruciferous Sprouts as Sources of Bioactive Compounds for Nutrition and Health

Affiliations

Sorting out the Value of Cruciferous Sprouts as Sources of Bioactive Compounds for Nutrition and Health

Authors

Affiliations

Abstract

Conflict of interest statement

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