Germination: an alternative source to promote phytonutrients in edible seeds

被引：28

作者：

Idowu, Anthony Temitope ^{[1
]}

Olatunde, Oladipupo Odunayo ^{[1
]}

Adekoya, Ademola Ezekiel ^{[2
]}

Idowu, Solomon ^{[3
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90110, Songkhla Provin, Thailand

[2] Prince Songkla Univ, Dept Thai Tradit Med, Hat Yai, Songkhla Provin, Thailand

[3] Univ Lagos, Dept Community Hlth & Primary Healthcare, Coll Med, Lagos, Lagos State, Nigeria

来源：

FOOD QUALITY AND SAFETY | 2020年 / 4卷 / 03期

关键词：

edible seeds; water; bioactive compounds; germination; phytonutrients; AMINOBUTYRIC-ACID GABA; D-CHIRO-INOSITOL; ANTIOXIDANT ACTIVITY; BROWN RICE; BIOACTIVE COMPOUNDS; BUCKWHEAT SPROUTS; DYNAMIC CHANGES; CAPACITY; L; ACCUMULATION;

D O I：

10.1093/fqsafe/fyz043

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Consumption of less phytonutrient foods has shown to cause different chronic diseases, despite over 50,000 edible plant breed available in various countries around the globe.These edible plants consist of seeds that can be consumed which possessed high health benefits. Moreover, nutritive values such as phytochemicals of edible seeds increased after germination.Therefore, germination has been reported to enhance various bioactive compounds such as gamma-amino butyric acid, polyphenols, and vitamins which lead to greater bioactivity such as anti-diabetic, anti-bacteria, and anti-cancer effects when these seeds are consumed. Consequently, germination can be regarded as a cheap and effective way to enhance the nutritional value of edible seeds.

引用

页码：129 / 133

页数：5

共 56 条

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