4.7 Editorial Material

Sprouts, Microgreens and Edible Flowers as Novel Functional Foods

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Biochemistry & Molecular Biology

The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product

Eleomar de O. Pires et al.

Summary: Edible flowers are gaining popularity as consumers seek healthier and more attractive food options. These flowers offer a wide variety of chemical compositions, including bioactive compounds that can potentially contribute to human health. This review categorizes edible flowers based on their chemical composition and highlights the main groups of compounds found in commonly used species for culinary purposes.

MOLECULES (2021)

Article Agronomy

Nutrient Supplementation Configures the Bioactive Profile and Production Characteristics of Three Brassica L. Microgreens Species Grown in Peat-Based Media

Christophe El-Nakhel et al.

Summary: The study demonstrated that growing Brassica L. microgreens on a commercial peat-based substrate without nutrient supplementation is feasible for certain species, and may elicit a species-dependent increase in bioactive secondary metabolites.

AGRONOMY-BASEL (2021)

Article Agronomy

Amelioration Effect of LED Lighting in the Bioactive Compounds Synthesis during Carrot Sprouting

Lorena Martinez-Zamora et al.

Summary: The study showed that lighting conditions improved the total antioxidant activity and increased bioactive compounds in carrot sprouts, but darkness treatment resulted in longer hypocotyl and sprout length. LEDs treatments (B+R and B+R+FR) significantly increased the phenolic compound content in sprouts.

AGRONOMY-BASEL (2021)

Article Agronomy

Mineral and Antioxidant Attributes of Petroselinum crispum at Different Stages of Ontogeny: Microgreens vs. Baby Greens

Christophe El-Nakhel et al.

Summary: The experiment compared the mineral macronutrient and phytochemical composition as well as antioxidant activity of plain-leaf parsley at two different harvest maturity stages, microgreens and baby greens. Results showed that microgreens contained more potassium and phosphorus, while baby greens had higher levels of calcium and magnesium, as well as lower nitrate content. Additionally, microgreens provided more lutein and beta-carotene, while baby greens had higher levels of ascorbic acid, polyphenols, and hydrophilic antioxidant activity.

AGRONOMY-BASEL (2021)

Review Nutrition & Dietetics

Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration

Simon Okomo Aloo et al.

Summary: Consumption of plant sprouts is increasing in human day-to-day diets, with a focus on their health benefits. This review critically evaluates phytochemicals in selected sprouts and discusses recent advances in production and safety. Special attention is needed for exploring the potential applications of sprouts in processed products and their impact on gut health.

NUTRIENTS (2021)

Article Agronomy

Selenium Biofortification of Three Wild Species, Rumex acetosa L., Plantago coronopus L., and Portulaca oleracea L., Grown as Microgreens

Martina Puccinelli et al.

Summary: The study focused on the effects of selenium biofortification on microgreens of wild herbs, highlighting the high selenium accumulation ability and high chlorophyll and flavonoid content of Portulaca oleracea. The strong correlation between selenium concentration in the growth solution and selenium content in Portulaca oleracea was confirmed, suggesting the potential for targeted selenium content cultivation of microgreens.

AGRONOMY-BASEL (2021)

Article Agronomy

Nutritional and Sensory Quality of Two Types of Cress Microgreens Depending on the Mineral Nutrition

Norbert Keutgen et al.

Summary: The study indicates that mineral content has a significant impact on the nutritional and sensory quality of microgreens, with different plant organs responding differently to changes. Additionally, sensory quality does not necessarily equate to nutritional quality.

AGRONOMY-BASEL (2021)

Article Agronomy

Sensory Attributes and Consumer Acceptability of 12 Microgreens Species

Francesco Caracciolo et al.

AGRONOMY-BASEL (2020)

Review Horticulture

Improving vegetable quality in controlled environments

Youssef Rouphael et al.

SCIENTIA HORTICULTURAE (2018)

Editorial Material Plant Sciences

Microgreens as a Component of Space Life Support Systems: A Cornucopia of Functional Food

Marios C. Kyriacou et al.

FRONTIERS IN PLANT SCIENCE (2017)

Review Food Science & Technology

Micro-scale vegetable production and the rise of microgreens

Marios C. Kyriacou et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)