Abstract
Sprouted grains are widely consumed all over the world. Through simple sprouting procedures, many grains, including cereals and legumes, can develop improved nutritional value(s) in a short time. Understanding the main bioactive compounds of sprouted grains can be helpful to better utilize the sprouted grains as functional foods. Herein, we summarize recent studies on the content and composition of bioactive compounds in sprouted grains, focusing on vitamins, ?-aminobutyric acid, and phenolic compounds. We discuss the possible biosynthetic pathways of some of these bioactive compounds, and finally we highlight the bioactivities of sprouted grains, especially with regard to antioxidant capacity. Overall, sprouting is a green food engineering method to produce and accumulate bioactive compounds in grains, and sprouted grains rich in bioactive compounds are good alternatives to fruits and vegetables due to their potential beneficial functions.
| Original language | English |
|---|---|
| Title of host publication | Sprouted Grains |
| Subtitle of host publication | Nutritional Value, Production, and Applications |
| Publisher | Elsevier |
| Pages | 191-246 |
| Number of pages | 56 |
| ISBN (Electronic) | 9780128115251 |
| ISBN (Print) | 9780128115268 |
| DOIs | |
| State | Published - 1 Jan 2018 |
| Externally published | Yes |
Keywords
- Antioxidant activity
- Cereals
- Germination
- Health benefits
- Legumes
- Phenolic compounds
- Sprouting
- Vitamins
- γ-aminobutyric acid