ReviewPlant foods for human nutrition (Dordrecht, Netherlands)2021
The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review.
Review in Plant foods for human nutrition (Dordrecht, Netherlands), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
34 citing papers in PubMed.
- Cold Storage and Drying Alter Polar Metabolite Profiles in Commercial Sprouts of Eight Plant Species.Molecules (Basel, Switzerland) · 2026Article
- Effects of Exogenous Selenium on Accumulations of Selenium, GABA and Antioxidant Activity of Chestnut During Germination.Molecules (Basel, Switzerland) · 2026Article
- Enhanced nutritional value of mung bean microgreens compared to sprouts: a quantitative study.Open life sciences · 2026Article
- Occurrence of Filamentous Fungi and Mycotoxins in Fresh and Minimally Processed Leafy Vegetables from Gardens and Markets.Foods (Basel, Switzerland) · 2025Article
- Synergistic enzyme action boosts phenolic compounds in flaxseed during germination using a two-level factorial design.Scientific reports · 2025Article
- Comparative Analysis of Differentially Expressed Genes and Metabolites in Waxy Maize Inbred Lines with Distinct Twin-Shoot Phenotypes.Plants (Basel, Switzerland) · 2025Article
- Evaluation of the Effect of Light Color on Albumins and Globulins Content During Bean Germination.Foods (Basel, Switzerland) · 2025Article
- The Effect of Plant Ontogeny on Antioxidant Capacity and Bioaccessibility of Total Phenolic Compounds and Sulforaphane in Broccoli Sprouts.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources-An Overview.Nutrients · 2025Review
- Assessment of the bioaccessibility of zinc in the selected biofortified food grains.Scientific reports · 2025Article
- Endolysins as Effective Agents for DecontaminatingInternational journal of molecular sciences · 2025Article
- Methods of Modifying the Content of Glucosinolates and Their Derivatives in Sprouts and Microgreens During Their Cultivation and Postharvest Handling.International journal of food science · 2025Review
- γ-Aminobutyric Acid (GABA)-enriched Hemp Milk by Solid-state Co-fermentation and Germination Bioprocesses.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Effect of Germination on Seed Protein Quality and Secondary Metabolites and Potential Modulation by Pulsed Electric Field Treatment.Foods (Basel, Switzerland) · 2024Review
- Cereal sprout-based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective.Food science & nutrition · 2024Review
- Sprouting facilitates the antiglycative effect of black soybean (Current research in food science · 2024Article
- Infectivity responses ofCurrent research in food science · 2024Article
- Germinated Wheat as a Potential Natural Source of Antioxidants to Improve Sperm Quality: A Canary Trial.Veterinary sciences · 2023Article
- Chemical Composition, Fatty Acid Profile, Phenolic Compounds, and Antioxidant Activity of Raw and Germinated Chia (Salvia hispanica L.) Seeds.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- The Nephroprotective Potential ofFoods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sprouts are vegetable foods rich in phytonutrients, such as glucosinolates, phenolics, and isoflavones. Many studies have shown that sprouts also have high concentrations of vitamins and minerals. In addition to the high concentration of nutrients, sprouts can present a reduction of anti-nutritional factors such as phytates, tannins, and oxalates, which increases the bioaccessibility of minerals. However, their nutritional composition depends on several factors, such as the type of sprout and the germination conditions. In recent years, these foods have been highly demanded because they are associated to many health benefits. Moreover, germination is an easy and fast process, and does not depend on specific climatic conditions (potentially more sustainable to growth). The use of sprouts for the elaboration of food products can be a good strategy to increase the nutritional value of certain products that are widely consumed worldwide. In this sense, studies that evaluated the impact of adding sprouted grains on the nutritional value of some products, as well as the effect on their sensory properties were searched in the scientific literature. Most of them used germinated grain flours to replace wheat flour in food products. The satisfactory results of these products were associated with the type of sprout used and with the level of replacement of the wheat flour. This review briefly explored the nutritional benefits and the sensory acceptance of food products made with added sprouts.
Indexed as
Identifiers
33719022What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.