A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality

Abstract

ABSTRACT In this review, we discussed different types of sprouts, its antioxidant properties, extraction techniques, functional food application and health benefits. Sprouts are regarded as “functional foods.” It has additional health-regulating or disease prevention qualities in addition to their basic nutritional contents. There are different sources of sprouts including fruits (apricots and almonds), vegetables (broccoli, radish, and others), cereals (buckwheat, soybean, and barley), spices (fenugreek, ginger, turmeric and garlic). It is good way to improve the nutritional value of several foods that are frequently consumed worldwide. Sprouts is utilized in the production of food products. In addition to their nutritional worth, seeds and sprouts have health-promoting properties. Different type of phytochemicals is present in sprouts including a-tocopherol, isothiocyanates, indoles, b-carotene and vitamins. Conventional and Novel methods are used for the extraction of phytochemicals from different sprouts. Novel technologies are gaining more attraction due to its less extraction time and decreased consumption costs. Sprouts have pharmacological properties due to its rich source of bioactive compounds. These are helpful in GIT, anti-inflammatory, anti-hypertension, cardio-protective, neuro-protective, and anti-cancer properties.