ArticleOpen life sciences2025
Impact of saline sprouting on antioxidant properties and bioactive compounds in chia seeds.
Article in Open life sciences, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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.
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Who cites it
2 citing papers in PubMed.
- Sprouting Enhances Submergence Tolerance in Rice by Promoting Glutathione Biosynthesis and Turnover.Antioxidants (Basel, Switzerland) · 2025Article
- Article
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Authors and funding
4 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The consumption of chia seeds has surged in recent years, primarily due to their beneficial chemical composition and health effects. Sprouting chia seeds can enhance the content of essential nutrients, including antioxidants and vitamins. The study investigates the impact of sprouting on the bioactive compounds and antioxidant activity of chia seeds under both favorable and stressful conditions. Chia seeds were sprouted in tap water, distilled water, and varying concentrations of seawater. The parameters analyzed included antioxidant activity, the reducing capacity of antioxidants, total polyphenol content, flavonoid content, and phenolic profile. Results indicated that sprouting significantly influences antioxidant activity in seeds sprouted in tap and distilled water, with a decrease observed only in the 2,2'-azinobis(3-ethyl-2,3-dihydrobenzothiazol-6-sulfonate) method for distilled water. Additionally, sprouting in both water types led to a statistically significant increase (
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