Bioactive compounds and beneficial functions of sprouted grains

Ren You Gan, Chak Lun Chan, Qiong Qiong Yang, Hua Bin Li, Dan Zhang, Ying Ying Ge, Anil Gunaratne, Jiao Ge, Harold Corke

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

21 Scopus citations

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 languageEnglish
Title of host publicationSprouted Grains
Subtitle of host publicationNutritional Value, Production, and Applications
PublisherElsevier
Pages191-246
Number of pages56
ISBN (Electronic)9780128115251
ISBN (Print)9780128115268
DOIs
StatePublished - 1 Jan 2018
Externally publishedYes

Keywords

  • Antioxidant activity
  • Cereals
  • Germination
  • Health benefits
  • Legumes
  • Phenolic compounds
  • Sprouting
  • Vitamins
  • γ-aminobutyric acid

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