Extraction of Bioactive Compounds from Different Vegetable Sprouts and Their Potential Role in the Formulation of Functional Foods against Various Disorders: A Literature-Based Review

In this review, we discuss the advantages of vegetable sprouts in the development of food products as well as their beneficial effects on a variety of disorders. Sprouts are obtained from different types of plants and seeds and various types of leafy, root, and shoot vegetables. Vegetable sprouts ar...

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Bibliographic Details
Published in:	Molecules (Basel, Switzerland) Vol. 27; no. 21; p. 7320
Main Authors:	Aziz, Afifa, Noreen, Sana, Khalid, Waseem, Mubarik, Fizza, Niazi, Madiha khan, Koraqi, Hyrije, Ali, Anwar, Lima, Clara Mariana Gonçalves, Alansari, Wafa S, Eskandrani, Areej A, Shamlan, Ghalia, AL-Farga, Ammar
Format:	Journal Article
Language:	English
Published:	Basel MDPI AG 28-10-2022 MDPI
Subjects:	Antioxidants bioactive compound Bioactive compounds Biological activity Blood Cardiovascular disease Cereals Chemicals Chronic diseases Colorectal cancer Diabetes mellitus Dietary minerals Enzymes Flavonoids Food Food processing Functional foods Functional foods & nutraceuticals functional product Hemoglobin Hydrogen bonds Literature reviews Meat products new extraction Nutrients Nutrition pharmacological role Physiology Plants (botany) Polyphenols Review Seeds Shelf life Solvents Soybeans sprout Ultrasonic imaging Vegetables Vitamin C Vitamin E Vitamins
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Summary:	In this review, we discuss the advantages of vegetable sprouts in the development of food products as well as their beneficial effects on a variety of disorders. Sprouts are obtained from different types of plants and seeds and various types of leafy, root, and shoot vegetables. Vegetable sprouts are enriched in bioactive compounds, including polyphenols, antioxidants, and vitamins. Currently, different conventional methods and advanced technologies are used to extract bioactive compounds from vegetable sprouts. Due to some issues in traditional methods, increasingly, the trend is to use recent technologies because the results are better. Applications of phytonutrients extracted from sprouts are finding increased utility for food processing and shelf-life enhancement. Vegetable sprouts are being used in the preparation of different functional food products such as juices, bread, and biscuits. Previous research has shown that vegetable sprouts can help to fight a variety of chronic diseases such as cancer and diabetes. Furthermore, in the future, more research is needed that explores the extraordinary ways in which vegetable sprouts can be incorporated into green-food processing and preservation for the purpose of enhancing shelf-life and the formation of functional meat products and substitutes.
Bibliography:	ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-3 content type line 23 ObjectType-Review-1
ISSN:	1420-3049 1420-3049
DOI:	10.3390/molecules27217320