Abstract
Sprouts and microgreens, the edible seedlings of vegetables and herbs, have received increasing attention in recent years and are considered as functional foods or superfoods owing to their valuable health-promoting properties. In particular, the seedlings of broccoli (Brassica oleracea L. var. Italica) have been highly prized for their substantial amount of bioactive constituents, including glucosinolates, phenolic compounds, vitamins, and essential minerals. These secondary metabolites are positively associated with potential health benefits. Numerous in vitro and in vivo studies demonstrated that broccoli seedlings possess various biological properties, including antioxidant, anticancer, anticancer, antimicrobial, anti-inflammatory, anti-obesity and antidiabetic activities. The present review summarizes the updated knowledge about bioactive compounds and bioactivities of these broccoli products and discusses the relevant mechanisms of action. This review will serve as a potential reference for food selections of consumers and applications in functional food and nutraceutical industries.
Highlights
Over the past twenty years, the heavy dependence of human nutrition on the sustainability of agricultural production has been highlighted owing to rapid population growth and environmental degradation [1]
In recent years, improving public awareness about the healthy lifestyle framework has prompted the search for novel food sources, which are rich in essential nutrients and have positive effects on human health [4]
The (UV–vis) adetection was employed most of the research to that glucosinolates and related are the major group of procedure, phytochemicals investigated in determine the total phenolic andcompounds flavonoid contents as the simplest if it was not required broccoli sprouts and microgreens, compounds have that beenglucosinolates analyzed in many to determine a specific compoundalthough
Summary
Over the past twenty years, the heavy dependence of human nutrition on the sustainability of agricultural production has been highlighted owing to rapid population growth and environmental degradation [1]. Recent reports demonstrated that sprouts and microgreens contain higher levels of functional components such as phenolics, flavonoids, pigments, vitamins, and minerals than those of the mature counterparts of the same type [15,18] These secondary metabolites are positively associated with potential health benefits to strengthen the immune system and reduce the risk of developing several diseases, such as cardiovascular diseases, obesity, diabetes mellitus, and cancers [18]. Several reviews centering on the general health benefits of broccoli and its related compounds have been published [31,32,33] These reports focused on broccoli florets only, whereas there are no detailed reviews available about the biologically functional properties of broccoli sprouts and microgreens. “health benefits”, and so on.work, In theover present work, overpublished ninety studies to 2020 about broccoli and microgreens were reviewed. were reviewed
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