The Power of Sprouts: Unlocking Health Benefits through Bioactive Compounds

Introduction

Sprouts have long been celebrated for their dense nutritional profile and ease of incorporation into a plant-based diet. Recent research, such as the comprehensive review by Waliat and colleagues, highlights the bioactive compounds in sprouts and their vast health applications. These insights pave the way for using sprouts not just as a food source, but as a functional element in combating chronic diseases and enhancing overall wellness.

Sprouts: A Nutrient Powerhouse

According to Waliat et al., sprouts are particularly rich in vitamins, minerals, polyphenols, and flavonoids. These bioactive compounds are instrumental in various health-promoting functions, including antioxidant, anti-inflammatory, and anti-cancer properties . Sprouts, particularly those from the Brassica family like broccoli, contain glucosinolates, which can convert into sulforaphane—a compound known for its chemopreventive and detoxification roles​​.

Extraction and Food Applications

The extraction of bioactive compounds from sprouts has become an area of interest in food science. Waliat et al. review multiple extraction techniques, both conventional and novel, to obtain these compounds in a way that preserves their potency. The extracted compounds are then used in food products to enhance their health benefits. For example, incorporating sprout extracts into powders or supplements has shown promise in enhancing cardiovascular and gastrointestinal health .

Health Benefits of Sprouts

1. Cardiovascular Health: Sprouts have been found to lower blood pressure and improve cholesterol profiles, thanks to their rich antioxidant content. The consumption of sprouts, especially those fortified with additional fibers or bioactives, can reduce blood lipid levels and improve heart function .

2. Gut Health: Broccoli sprouts have been highlighted for their potential to modulate the gut microbiome, reducing inflammation and aiding in gut health​. This is particularly beneficial for those suffering from inflammatory bowel diseases, where dietary interventions can play a role in symptom management.

3. Diabetes and Obesity Management: With their ability to regulate blood glucose levels, sprouts offer potential hypoglycemic benefits, making them a promising food choice for managing Type 2 diabetes and metabolic syndrome .

4. Neuroprotective Effects: Emerging research suggests that the bioactive compounds in sprouts, such as polyphenols, may also have neuroprotective properties, potentially aiding in the prevention of neurodegenerative diseases .

How to Incorporate Sprouts in Your Diet

Given their health benefits, incorporating sprouts into daily meals is a simple and effective way to boost nutrition. Here are a few practical tips:

• Smoothies: Add a handful of broccoli or alfalfa sprouts to your morning smoothie for a nutrient-packed start to the day.
• Salads: Use sprouts as a crunchy, fresh topping for salads, bringing both texture and enhanced nutritional value.
• Stir-fries: Incorporate mung bean or lentil sprouts into stir-fries for a delicious, protein-rich addition.
• Garnishes: Use microgreens or sprouted seeds as a garnish for soups and stews, adding a burst of flavor and health benefits.

Want to Learn More? Dive into the Science!

If you're interested in learning more, the full study titled "A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality" by Waliat et. al (2023), is written below. 

Conclusion

Sprouts, with their myriad of bioactive compounds, offer more than just a tasty addition to meals—they provide a host of health benefits that can help combat chronic diseases and promote overall wellness. Whether through direct consumption or as part of functional foods, the incorporation of sprouts into a balanced diet is a powerful strategy for health improvement. The Sprouting Company offers a range of sprouting products, making it easier than ever to harness the health potential of these tiny but mighty plants.

Take a step toward better health by exploring our sprouting kits and seeds today!

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

By Sadaf Waliat, Muhammad Sajid Arshad, Hadia Hanif, Afaf Ejaz, Waseem
Khalid, Safura Kauser & Ammar Al-Farga

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.

Introduction
Sprouts are obtained from different types of plants parts including seeds, root, and shoot. Sprouts are enriched in bioactive compounds including polyphenols, antioxidants, and vitamins. Consumption of sprout is common in Asia which has recently gained favor in Western nations (especially in USA). These are frequently seen as a component of a healthy diet. Sprouts have gained a lot of interest in a society that is increasingly seeking optimal nutrition especially among consumers who are concerned about their health. Sprouts can be eaten raw or even cooked. The sprout can be preserved because microbial degradation limits the length of time. When compared to their corresponding seed, these sprouts are believed to be more nutritious and easier to digest. Sprouts are of interest as a food due to their quick and simple cultivation such as high sustainable production, customer perceptions of prices (health & freshness) and high concentration of bioactive substances. Sprouts are considered to be high phytochemicals as compared to their mature counterparts that help to promote health. In particular, sprouts of cruciferous plants (broccoli & radish) & legumes (alfalfa) are famous for the health-regulating phytochemicals including antioxidant qualities. It is believed that edible sprouts are full of phytochemicals that promote health and lower the risk of several chronic and degenerative diseases.

Young sprouts had high levels of total phenolics & similarly increase antioxidant capacity but as plants grew older, both of these values rapidly decreased. Sprouts are beneficial for health because it is a rich source of phytochemicals, vitamins, minerals, and amino acids. It was anticipated that the total phenolic contents, anthocyanidin levels, antioxidant properties & total flavonoids of all colored wheat genotypes’ sprouts were higher than its grains. It has been demonstrated that sprouts of the radish plant contain a significant amount of pelargonidin.

The recent study suggests that the sprouts of Triticum species may be useful for the development of functional foods because they contained high phenolic acid and antioxidants. Despite the fact that sprouts are widely regarded as a health food, little is known about the phytochemical composition of sprouts in contribution to their health-regulating features or about the variables that can impact their phytochemical composition. The sprouts exposed to strong light or chilled have greater total phenolic content and antioxidant capacity as compared to untreated controls.

Citrus sprouts don’t seem to be suited for home production intended for direct consumption due to their delayed germination and harsh flavor, but they may have potential for extraction of food additives, cosmetics, and pharmaceuticals. Sprouting is a new trend in nutritious foods and nutraceuticals because it produces edible seedlings with higher phytochemical contents and lower antinutrient contents than seeds. Seeds like pomegranate and olive have lower total phenolic content as compared to sprouts. Phytochemicals identification and rapid isolation are done by using hyphenated chromatographic and accelerated solvent extraction methods. Although traditional Soxhlet extraction takes a long time and uses a lot of solvents, the method is simple and cost-effective for extracts containing larger amounts of phytochemicals. The microwave-assisted acceleration (MAE) has been employed as an alternative to traditional procedures for the extraction of antioxidants because it can cut down on time and extraction solvent volume. The ultrasound-assisted extraction (UAE) has been used in a variety of food-processing applications to obtain bioactive compounds from plant materials.

Compared to the edible organs of adult plants, cruciferous sprouts (such as broccoli and red radish) are a rich source of phytochemicals that promote health. Significant amounts of phytochemicals are present in fruits and vegetables which may offer protection against free radical damage. Scientists typically utilize a dried powder of plants to remove the interference of water and to extract bioactive compounds at the same time while extracting phytochemicals using a variety of solvents. The purpose of this review was to explore methods for extracting bioactive components from different types of sprouts to make functional foods and their role against certain various disorders.

Different sources of sprouts

Sprouting is one of the methods used in the food industry to improve the nutritional qualities of cereal, oil seed, and vegetables seeds after they have germinated. Additionally, it increases the digestibility and sensory qualities of sprouts, and decreases the levels of anti-nutritional components. According to epidemiological studies, regular intake of sprouts can lower the risk of developing chronic illnesses such as inflammatory bowel disease, arthritis, ischemic stroke, certain cancers, cardiovascular disease, and neurological diseases. Rice, mung beans, wheat, radish, cabbage, broccoli, soybean, sunflower, and others are common sprouting seeds. Due to their increased concentrations of nitrogen-sulfur compounds (glucosinolates (GLSs), their derivatives, isothiocyanates (ITCs), and indoles), phenolic compounds (mainly flavonols, anthocyanins, and phenolic acids), and micronutrients, cruciferous types of sprouts and germinates (Brassicaceae, radish, broccoli, mustards, radishes, wasabi, and kale) stand out among the current. Different types of sprouts are shown in Table 1.

Fruit sprouts

One of the most vital components of the human diet is fruit which is also a better source to stay healthy. A significant fruit crop grown worldwide is the apricot (Prunus armeniaca L.) which is a member of the Rosaceae family and contains between 2830–3100 species. Natural acids, carbohydrates, vitamins, phenolic compounds, and minerals are present in abundant quantity in fruit. The apricot kernel oil can also be used in the production of cosmetic products due to its high vitamin E and fatty acid content. The abrasive skin-cleansing material has been developed by using apricot kernels.

Almonds are among the most widely produced and consumed nuts in the world. The almond demand has increased for its consumption in recent years due to its physical, nutritional, chemical, and sensory attributes. Almonds are eaten as nuts or snacks (raw product) in the form of whole or sliced, peeled (without the skin) or not (with the skin). These nuts are still commonly used as ingredients in the preparation of bakery and confectionery items. They can also be eaten cooked or dry-roasted, powdered (such as flour), or as nonalcoholic beverages (such as almond “milk”).

Vegetable sprouts

Today, various types of sprouts and sprouting seeds are available on the market including mung bean, pea, broccoli, radish, alfalfa, peanut, buckwheat, kale, soybean, and cabbage. Mung bean and soybean sprouts are frequently utilized as a source of vitamins and protein. Vitamin C, kaempferol, and total phenolics are present in abundant levels in cabbage sprouts. The natural plant products have currently received a lot of attention in the food sector due to their potential to boost the immune system and their capacity to prevent most of the common diseases. In order to regulate the quality and nutritional content of foods, edible sprouts may be used in functional food products. The broccoli sprouts (Brassica oleracea L. var. italica) have been known as nutraceutical foods due to their abundant quantities of bioactive substances such as glucosinolates, polyphenols, carotenoids, minerals, and vitamins. These secondary metabolites are involved in the defense biological abilities including anti-diabetic, anti-carcinogenic, anti-inflammatory, and antioxidant characteristics.

Quinoa has been grown for a very long time and has special nutritional benefits. People can also consume quinoa sprouts as leafy vegetables. Quinoa (Chenopodium quinoa Willd.) is a beneficial dicotyledonous herbaceous plant that is edible and medicinal. Quinoa has significant nutritional value due to its well-balanced mix of minerals, proteins, fibers, amino acids, and trace elements (vitamins). Sprouts of quinoa are quite valuable in terms of nutrition and functional value including high levels of total flavonoids and total phenolics. The alfalfa seed is also known as Lucerne. It is a high-value ingredient used as animal feed. It is a good source of proteins, vitamins, polyphenols, and many other nutritional elements. The radish is a nutritional crop because it contains high amounts of proteins, flavonoids, and vitamins. The radish sprouts are also a good source of bioactive compounds. Anthocyanins are primarily highly glycosylated and acylated forms of cyanidin that are abundant in radish, cabbages, kale, and broccoli sprouts. Anthocyanins have attracted more attention recently due to their potential to improve brain function and their role in controlling disorders including diabetes and obesity.

Cereal sprouts

Cereals provide macronutrients (proteins, fats, and carbohydrates), micronutrients (vitamins and minerals), and non-nutrient food components (dietary fiber, bioactive substances, and phytochemicals) which are essential in the prevention and control of chronic diseases. Indeed, epidemiological research has shown that consuming whole grains regularly lowers the chance of developing type 2 diabetes and chronic cardiovascular diseases. The American States of Cereal Chemists (AACC) and the United States Department of Agriculture (USDA) have agreed on the following definition of “sprouted grains”: “Malt or sprouted grains including all of the original germ, endosperm, and bran should be considered whole grains as long as sprout growth does not exceed kernel length and nutrient values have not been diminished.” These grains need to be labeled as whole grains that have been sprouted or malted. The Poaceae family of whole grains includes Oryzeae (rice variants), Aveneae (oats), Andropogoneae (maize and sorghum), minor grains like millet, as well as Triticeae (rye, wheat, barley, and triticale). Due to their nutritional resemblance to the Poaceae family, pseudocereals like amaranth, buckwheat, and quinoa are also classified as whole grains.

Sprout consumption is very common worldwide. Common buckwheat sprouts (Fagopyrum esculentum Moench) are one of the most popular edible buckwheat sprouts that have drawn a lot of interest due to their high concentrations of flavonoids, particularly orientin, vitexin, and rutin and their isomers. Buckwheat sprout-rich diets have reportedly been shown to prevent and/or lessen ROS-related illnesses like inflammation and neurological problems. The buckwheat sprouts are composed of flavonoids, antioxidants, and other bioactive compounds. The content of various water-soluble vitamins including vitamins B1 and B6 are high in buckwheat sprouts, whereas vitamin C is high in chickpeas, lupines, mung beans, and soybeans. The folate is high in green bean seeds and soybean sprouts. When it comes to the fat-soluble vitamins, germination can change the content of vitamin E in edible seeds like sprouted soybeans, but this effect was not seen in other seeds. Sprouts can be used as a culinary element in a variety of food products including bakery products. The majority of researches have examined the effects of adding sprouted grain flour to various types of bread. The amount of flour added had a direct impact on the acceptability of the product. Although wheat grain sprout has received the greatest attention compared to other grain sprouts including mung beans, quinoa, brown rice, and lentils.

The multipurpose cereal barley (Hordeum vulgare L.) has a nutty aroma and a consistency similar to pasta. It has been observed that barley contains soluble dietary fiber β-glucans. The concentrations of β-glucans in barley and wheat flour are 1.75% and 5.12%, respectively. β-glucans improve LDL cholesterol levels as well as lower blood sugar levels. The management of blood sugar levels and prevention of diabetes are two additional benefits of β-glucans. Barley is a better source of protein than wheat due to more lysine (essential amino acid) content.

A research study shows that sprout is beneficial for health due to the presence of more phytochemicals like flavonoids, glucosinolate, isothiocyanates, minerals, and vitamins. Moreover, sprouts are good sources of pectins, sugars, and amino acids. The consequences of this study show that sprouts have high antioxidant levels due to increased contents of L-ascorbic acid and polyphenols. Different structures of phytochemical in sprouts are shown in Figure 1.

Extraction of phytochemicals from sprouts

Plants usually contain natural bioactive components. Hence, appropriate extraction methods are required for the extraction of the active compounds from plants. Different conventional methods (solvent extraction, maceration, Soxhlet extraction, and hydro-distillation) and novel technologies (ultrasound-assisted extraction, enzyme-assisted extraction, microwave-assisted extraction, pulsed electric field extraction, emulsion liquid membrane extraction, and supercritical fluid extraction) are used to extract bioactive compounds. The novel extraction technologies are better than traditional methods due to some control conditions including increased selectivity, increased yields, decreased solvent consumption, better energy efficiency, shorter processing time, and potential to control organic solvents. These are generally manufactured to be highly resistible, greener, and environmentally friendly. Various extraction methods may have different properties and compositions that are used to obtain extracts. Different extraction methods of sprout extraction are shown in Figure 2.

Conventional methods

The maceration, distillation, and Soxhlet methods are conventional methods of extraction. Most of them depend on the use of agitation, temperature, extraction power of solvent, and type of solvent used. Fraiz Ritter Von Soxhlet discovered the technology of Soxhlet extraction to extract fat/lipids. One of the oldest extraction methods (Soxhlet extraction) is used to obtain compounds from natural sources. The Soxhlet technique is used for the separation of compounds which have medium to low volatility and are thermally stable. Another technique (maceration) is used to extract plant materials by soaking them in solvent at room temperature. The most accurate and efficient method, better than maceration, is percolation as it is a continuous technique in which the saturated solvent is continuously reestablished by freshly produced solvent. In the steam extraction process and hydro-distillation, volatile substances are transferred by water vapors. To obtain volatile compounds from samples, the water vapors penetrate herbal cells. To achieve extraction in industrial and semi-industrial processes, steam distillation remains an efficient process due to ease of economical instrumentation, great selectivity, and methodology.

Novel technologies

Limitations linked with conventional technologies make their implementation mostly unprofitable and unsustainable. This is due to various circumstances such as long extraction intervals, decreased extraction yield, decomposition of heat-sensitive compounds, utilization of expensive solvents, polluting nature of solvents, lower purity of extracts, and rising uncertainty regarding their human safety. Due to their ability to efficiently restore value-added materials as well as decreased energy power intake, novel techniques are attracting progressive interest by several food processing industries. Low-temperature processing methods known as cold extraction are also commonly used. Non-ionizing electromagnetic radiation such as microwave containing a frequency of 300 MHz – 300 GHz & wavelength of 1 mm – 1 m is used in microwave-assisted extraction (MAE). These rays are transferred through the system as waves and act thoroughly on the polar molecules including water, ionic conduction & dipole circulation to produce energy. MAE is used for the extraction of several antioxidants & nutritional compounds from the food matrix and waste. UAE green technology is employed for the extraction of biologically active components. This technology has shown an influence on several processes in chemical industries and food. UAE may be beneficial due to short time, decreased solvent consumption, increased volume to the end product, improved work-up and operation, removed post-extraction treated wastewater, and higher extraction rates. Studies show that atmosphere-friendly separation technologies increase due to increased requirements for foods fortified with bioactive components. The best alternatives to traditional methods are these novel techniques with less extraction time & decreased consumption costs.

Uses of sprouts in food applications

Sprouts are phytonutrient-rich vegetable foods that are a good source of proteins, minerals, vitamins, glucosinolates, polyphenols, flavonoids, and isothiocyanates. A good way to improve the nutritional value of several foods that are frequently consumed around the world. Its sprouts are utilized in the production of food products. Due to increased awareness of the nutritional and health benefits of sprouts, bakers, chefs, athletes, food manufacturers, and others are all looking for novel methods to include sprouts in common foods. Sprouts are regarded as “functional foods,” which are defined as foods with additional health-regulating or disease-prevention qualities. Although the process of germination of grains is old and well-known, it has currently drawn interest because of the rise in the nutritional and bioactive content of grains and the enhancement of their flavor. Sprouts can be used as a culinary component to improve the nutritional content of food products while also lowering the risk of contracting foodborne illnesses. However, it is important to understand the characteristics of these foods, their acceptance, and how the production process affects their nutritional value. Sprouts can supply beneficial bioactive compounds if they are regularly included in the diet.

Sprouts as an ingredient in food products is an intriguing way to improve the nutritional value of food. It is also a safer way to consume sprouts. Consumers have already shown a positive attitude toward both the germination procedure and the goods made from germinated grains or their flours. It should be mentioned that following sprouting, the functional and physicochemical characteristics of legume and cereal flour changed. Due to the increased demand for sprouts as a growing source of nutrients and beneficial secondary metabolites, the fresh product is gaining popularity not only in the gourmet culinary or specialized nutrition fields but also in the food sector. Studies have been conducted to determine whether sprouted grains used in cooking or their flours can be used as alternatives to components with poor nutritional value, including wheat flour, which is commonly used in bakery goods.

Sprouted wheat flour was used to replace the wheat flour in bread. The addition of sprouted flour slightly enhanced the overall protein content. Compared to control bread, bread that had been enhanced with germinated wheat flour had more resistant starch but less total starch. The result concluded that the investigated bread is recommended for particular consumer groups (obese and diabetic). Beaulieu et al. created a green process of free flow to soften, wet, mill, gelatinize, germinate, and subsequently saccharify brown rice in beverages. There were no fortifications, additives, or additions of oils, or salts in the developed “green” sprouted grain brown rice drink. The results conclude that brown rice beverages are similar in qualities to the commercial samples. Extruded and sprouted amaranth and chia flour mixtures used to make functional beverages had a high protein and dietary fiber content as well as a high level of sensory acceptability. The functional beverages also had a strong anti-inflammatory and anti-hypertensive potential. Additionally, radish is well-known for its high nutritional value including antioxidants, polyphenols, and vitamins, as well as for its widely consumed sprouts.

The mung bean (Vigna radiata) seeds and sprouts are rich in nutrients that have biological functions. The mung bean is one of the most significant summer-growing, short-season legumes that is widely cultivated in tropical and subtropical areas. Mung beans have numerous uses in the agricultural, health food, pharmaceutical, and cosmetics industries. Quinoa sprouts have significant functional and nutritional benefits because they contain high levels of total flavonoids and total phenolics. Some people have discovered that quinoa leaves and sprouts can be used as functional food.

Pharmacological properties of sprouts

In various countries, several medicinal plants are being used for the treatment of various disorders. Antioxidant compounds are obtained from plants or functional food plants extract that’s utilized for anti-inflammatory, anti-tumor, anthelmintic, antimalarial, and antioxidant purposes. Moreover, epidemiological research has identified that the intake of food enriched in bioactive compounds is linked with the inhibition of various psychopathic conditions such as cancer. Polyphenols and carotenoids are considered natural antioxidants that reduce the oxidation of proteins, nucleic acids, and lipids. The chances and development of colon cancer can be prevented with the help of bioactive compounds recognized as essential dietary supplements by scavenging unstable molecules that could develop carcinogenesis. Currently, cruciferous vegetables have gained significant attention as they represent remarkable sources of health-maintaining phytochemicals (flavonoids, glucosinolates, and phenolics) and nutrients (lipids, proteins, vitamins, minerals, and carbohydrates) accountable for the treatment of numerous disorders via various biological characteristics including antioxidant, anticancer, anti-inflammatory, antimicrobial, anti-diabetic, and anti-obesity properties. The pharmacological effects of sprouts against different diseases are shown in Figure 3.

GIT-related diseases

The human gut microbiota is a complicated and dynamic community comprising fungi, viruses, and bacteria. Thus, regulating a healthy gut and maintaining the host defense system is necessary. Furthermore, any disturbance in microbial intake is associated with several metabolic diseases including obesity, colorectal cancer, diabetes mellitus, and other disorders. Cruciferous plants contain isothiocyanates known as sulforaphane, which is also present in broccoli (Brassica oleracea var. italica) sprouts. Sulforaphane (SFN) exhibits pharmacological effects such as antioxidant, anti-inflammatory, anti-hypertension, cardioprotective, neuroprotective, and anticancer properties. Brassica species are a major source of antioxidant compounds including ascorbic acid, carotenoids (lutein and β-carotene), α-tocopherol, phenolic acids (caffeic acid, sinapic acid, ferulic acid, 3,4-dihydroxybenzoic acid, and gallic acid), and flavonoids (quercetin, kaempferol, and rutin), which can maintain the immune system by neutralizing free radicals.

The medicines utilized for cancer treatment are dangerous and affect both normal cells and cancer cells. Therefore, it is important to utilize compounds obtained from natural sources to lower cancer risk in numerous cancer types such as lung cancer, stomach cancer, chest cancer, and colorectal cancer. The particular inhibitory and anti-proliferative properties of Brassica vegetable seeds on tumor cells are especially important for lung and colon cancers. Due to their antioxidant capacity, flavonoids, and phenolics, they have been shown to exhibit tumor action. Brassica seeds, therefore, show a particular opportunity for the occurrence of drugs and natural antioxidant products. Mung bean seeds, grown by the flowering plant species Vigna radiata (commonly known as green gram), are famous food legumes in India, Korea, Japan, China, and other parts of Southeast Asian countries. They are recognized for their ability to restore mental sharpness, minimize heat stroke, maintain gastrointestinal disturbance, and aid in detoxification. Isothiocyanates including indole-3-carbinol and sulforaphane are linked with increased detoxifying enzymes and work as antioxidants to lower oxidative stress.

Thus, it is identified that chronic inflammatory diseases cause an enhanced incidence of carcinogenesis.

CVD-related diseases

Current research conducted by Tong et al. demonstrated that wheat bran arabinoxylans decrease the LDL-cholesterol and overall plasma ratios in hypercholesterolemic hamsters supplied with an increased cholesterol diet, including 0.5% arabinoxylans. Furthermore, results showed that arabinoxylans contributed to cholesterol adsorption reduction in the intestines, also increasing bile acid excretion. This experiment also shows that high consumption of arabinoxylans is one of the best ways to reduce cardiovascular disorders. Phytosterols are one of the important methods by which cholesterol levels are lowered in the body, due to the reduction in cholesterol adsorption. Both cholesterol and plant sterols are immiscible in water. It is necessary to homogenize them in the presence of bile acids to develop micelles that can be absorbed by small intestinal cells. Atherosclerotic cardiovascular disorder (ASCVD) establishment is a complicated process that involves vascular remodeling and chronic inflammation linked with the breakdown of the structural and functional properties of the endothelium. Typical conditions linked to atherosclerosis include diabetes, hyperlipidemia, smoking, and hypertension, which also enhance or contribute to premature aging. Cardiometabolic and diabetes disorders, including obesity and hypertension, are major risk factors for the occurrence of cardiovascular disorders. Obesity significantly raises the risk of hypertension, cardiovascular and cerebrovascular disorders, diabetes, osteoarthritis, and cancer. Hence, obesity can be effectively controlled by enhancing lipolysis and reducing fat formation.

Other diseases

Diabetes is one of the biggest causes of mortality and morbidity worldwide. Various experimental studies have found the potential hypoglycemic properties of seeds from the Brassica genus. Brassica seed extracts have been studied in animals. The intake of pudding fortified with soluble dietary fiber (DF) from mustard seed mucilages dramatically reduces blood glucose at particular post-meal durations in adults. Obesity, type 2 diabetes (T2D), dyslipidemia, and hypertension are common metabolic syndrome diseases around the globe. The moderating actions of Brassica seeds and their derivatives on metabolic syndrome have been demonstrated in several studies. Neurodegenerative and psychological diseases such as anxiety, autism spectrum disorder, Alzheimer’s, Huntington’s, schizophrenia, and depression express mitochondrial dysfunction, inflammation, neural damage, and oxidative stress. Recent studies have demonstrated the neuroprotective effects of Brassica seeds and their derivatives in humans. It has been found that wheat bran powder is frequently used in beauty products. Wheat sprout extract also has a particular function in the treatment of atopic dermatitis.

Conclusion and future perspectives

It is concluded that different types of sprouts contain various bioactive compounds such as vitamins, minerals, polyphenols, and flavonoids. These bioactive compounds are extracted from sprouts using conventional and novel extraction methods. The novel technologies offer more sustainable production. These extracts, in the form of powders or liquids, are added to different food products to increase functionality. Additionally, sprouts are valuable in addressing different diseases, including gastrointestinal tract (GIT) and cardiovascular disease (CVD)-related issues, and are also helpful in treating skin problems. Sprouts’ potential involvement in the prevention and treatment of chronic disorders requires further investigation. The functional profile of sprouts, which is high in antioxidants, may provide extra antioxidant properties. Sprouts, being a fiber-rich food, is likely to provide a feeling of fullness. It’s also worth noting that, in order for functional foods to offer their potential subtle advantages, they must be consumed regularly. To prove that sprout foods have potentially beneficial effects on chronic lifestyle-related disorders or risk factors, rigorous scientific investigation in human studies is required.

Disclosure statement

No potential conflict of interest was reported by the author(s).

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Waliat, S., Arshad, M.S., Hanif, H., Ejaz, A., Khalid, W., Kauser, S., & Al-Farga, A. (2023). A review on bioactive compounds in sprouts: Extraction techniques, food application, and health functionality. International Journal of Food Properties, 26(1), 647–665. https://doi.org/10.1080/10942912.2023.2176001 .