☆ 4.6 Review

Microgreens-A Comprehensive Review of Bioactive Molecules and Health Benefits

MOLECULES (2023)

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Review Nutrition & Dietetics

The influence of dietary vegetables and fruits on endometrial cancer risk: a meta-analysis of observational studies

Y-Thanh Lu et al.

Summary: This study reviewed the recent papers and found that the consumption of vegetables and fruits is strongly associated with a reduced risk of endometrial cancer. The results were primarily based on high-quality studies and varied by geographic location.

EUROPEAN JOURNAL OF CLINICAL NUTRITION (2023)

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Article Medicine, Research & Experimental

Barley microgreen incorporation in diet-controlled diabetes and counteracted aflatoxicosis in rats

Sara M. Mohamed et al.

Summary: Increased environmental pollution and unhealthy lifestyle may contribute to worsening chronic diseases. This study found that incorporating barley microgreen into the diet can help control type 2 diabetes mellitus and improve related biomarkers.

EXPERIMENTAL BIOLOGY AND MEDICINE (2022)

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Article Food Science & Technology

Vegetable microgreens: The gleam of next generation super foods, their genetic enhancement, health benefits and processing approaches

Shweta Sharma et al.

Summary: Microgreens have emerged as potential therapeutic functional foods for improving overall health through dietary supplementation. They have higher nutritional content and health benefits compared to mature plants. Factors like rapid land shrinkage and lifestyle modification have led to increased interest in microgreens production and quality maintenance.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Nutrition & Dietetics

Nutritional Composition and Bioactive Components in Quinoa (Chenopodium quinoa Willd.) Greens: A Review

Safiullah Pathan et al.

Summary: Quinoa is not only a nutritious grain, but its greens also have many health benefits. However, consumption of quinoa greens is not common, and only a few researchers have studied their nutritional properties and health benefits.

NUTRIENTS (2022)

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Article Environmental Sciences

Pesticide Residue Trends in Fruits and Vegetables from Farm to Fork in Kampala Metropolitan Area, Uganda-A Mixed Methods Study

Charles Ssemugabo et al.

Summary: This mixed methods study investigated pesticide residue in produce and the practices of handling and processing fruits and vegetables along the farm to fork chain. The study found variations in pesticide residue trends in different stages of the supply chain, with consumers commonly using washing and cooking methods. Some farmers and market vendors reported pesticide applications. Promoting practices that minimize pesticide use and exposure while maintaining food integrity is needed in Uganda.

INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2022)

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Article Food Science & Technology

UV and Visible Spectrum LED Lighting as Abiotic Elicitors of Bioactive Compounds in Sprouts, Microgreens, and Baby Leaves-A Comprehensive Review including Their Mode of Action

Francisco Artes-Hernandez et al.

Summary: This study reviews the latest scientific findings on the use of UV and visible spectrum LED lighting to improve the quality of sprouts, microgreens, and baby leaves. These technologies enhance the physiological and morphological development of young plants and increase the content of health-promoting compounds, while reducing costs and energy consumption.

FOODS (2022)

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Article Food Science & Technology

The Nutritional Quality Potential of Microgreens, Baby Leaves, and Adult Lettuce: An Underexploited Nutraceutical Source

Eva Martinez-Ispizua et al.

Summary: This study compared the nutritional content of six lettuce landraces and five commercial varieties, and found higher levels of ascorbic acid and phenolics in the early stages. Red-leaf varieties stood out and were correlated with lettuce's antioxidant capacity and pigment contents. The results highlight the wide variability of lettuce's nutritional characteristics and emphasize the importance of traditional varieties as a source of agricultural biodiversity.

FOODS (2022)

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Article Plant Sciences

Sprouts and Microgreens-Novel Food Sources for Healthy Diets

Andreas W. Ebert

Summary: With the increasing interest in healthy eating, the global interest in fresh, ready-to-eat, functional food such as microscale vegetables (sprouted seeds and microgreens) has been on the rise. These crops range widely, with Brassica vegetables being highlighted for their health-promoting secondary metabolites. Furthermore, by adjusting factors like growing environment and growth substrate, the nutritional value and content of phytochemicals in microscale vegetables can be enhanced.

PLANTS-BASEL (2022)

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Article Biochemistry & Molecular Biology

Broccoli microgreens have hypoglycemic effect by improving blood lipid and inflammatory factors while modulating gut microbiota in mice with type 2 diabetes

Shaotong Ma et al.

Summary: This study demonstrates that lyophilized broccoli microgreens can regulate type 2 diabetes and improve the symptoms of mice with T2D induced by high-fat diet and streptozotocin. The effects include improvements in body weight, glucose homeostasis, blood lipid status, antioxidant indexes, inflammatory factors level, insulin resistance, pathological changes in organs, gut microbiota composition, and propionic acid production.

JOURNAL OF FOOD BIOCHEMISTRY (2022)

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Review Nutrition & Dietetics

Anthocyanins in Chronic Diseases: The Power of Purple

Sunil K. Panchal et al.

Summary: Anthocyanins are purple-coloured phenolic compounds of plant origin with health benefits in humans by improving gut microbiota, reducing oxidative stress and inflammation, and modulating insulin-like growth factor-1. Their health benefits in humans include reducing cognitive decline, protecting organs, improving bone health and obesity, and regulating glucose and lipid metabolism.

NUTRIENTS (2022)

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Review Food Science & Technology

Trial Protocol for Evaluating Platforms for Growing Microgreens in Hydroponic Conditions

Paula Ioana Moraru et al.

Summary: This paper aims to develop a set of procedures and parameters for hydroponically cultivated microgreens. The proposed protocol includes different determinations, procedures and parameters related to microgreen growth, and evaluation of microgreens production and quality. The procedures and parameters will provide evaluation information for hydroponic platforms.

FOODS (2022)

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Article Biochemistry & Molecular Biology

Microgreens Biometric and Fluorescence Response to Iron (Fe) Biofortification

Barbara Fraszczak et al.

Summary: This study evaluated the potential for biofortification of vegetable microgreens through iron enrichment. Results showed that adding iron chelate increased the iron content in the leaves of most species, except for radish, and there were significant interactions between iron and other microelements. Iron enrichment had no impact on plant growth or weight, and different species showed different responses to iron enrichment. The chlorophyll content index decreased only in peas with increasing fertilization intensity, while a higher dose of iron increased the fluorescence yield of spinach and pea microgreens. Among the tested species, spinach and pea grown in soilless systems are good choices for producing high-quality iron biofortified microgreens.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2022)

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Article Food Science & Technology

Effects of Storage Temperature, Packaging Material and Wash Treatment on Quality and Shelf Life of Tartary Buckwheat Microgreens

Huiling Yan et al.

Summary: This study investigated the effects of storage temperature, packaging material, and wash treatment on the quality and shelf life of Tartary buckwheat microgreens (TBM). The results showed that the quality and shelf life of TBM decreased with higher storage temperature. LDPE bags were found to be the best packaging material for preserving the quality of TBM at 5 degrees C. The combination of ClO2 + citric acid wash treatment further inhibited quality deterioration and extended the shelf life.

FOODS (2022)

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Article Multidisciplinary Sciences

Increasing vitamin C through agronomic biofortification of arugula microgreens

Shivani Kathi et al.

Summary: This study demonstrates that biofortification of microgreens with supplemental ascorbic acid is achievable and can fulfill the daily Vitamin C requirements for humans.

SCIENTIFIC REPORTS (2022)

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Article Food Science & Technology

Hordeum vulgare L. microgreen mitigates reproductive dysfunction and oxidative stress in streptozotocin-induced diabetes and aflatoxicosis in male rats

Marwa S. Khattab et al.

Summary: This study investigated the effect of barley microgreen on reproductive disorders caused by type 2 diabetes and/or aflatoxicosis in male rats. The results showed that a diet of barley microgreen significantly reduced oxidative stress and reproductive disorders.

FOOD SCIENCE & NUTRITION (2022)

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Article Agronomy

Morpho-Metric and Specialized Metabolites Modulation of Parsley Microgreens through Selective LED Wavebands

Petronia Carillo et al.

Summary: This study investigates how different LED lighting systems can affect the phenotype and secondary metabolites of parsley microgreens. The results show that RGB light treatment alters the plant's morphology and increases secondary metabolite content. Red light leads to the highest yield, petiole length, and coumaric acid content. Plants under RGB light have the highest dry matter percentage and polyphenol content, while blue light results in the highest ascorbic acid and ABTS antioxidant activity. The specific spectral band not only modifies the metabolic profile but also impacts the differentiation of mesophyll cells. Light quality plays an essential role in shaping the final product of parsley microgreens in terms of yield, quality, and morpho-anatomical aspects.

AGRONOMY-BASEL (2022)

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Article Multidisciplinary Sciences

Extracellular vesicles derived from microgreens of Raphanus sativus L. var. caudatus Alef contain bioactive macromolecules and inhibit HCT116 cells proliferation

Karnchanok Kaimuangpak et al.

Summary: This study successfully prepared nano-sized macromolecules called extracellular vesicles (EVs) with anti-cancer activity using a simple and effective isolation method. EVs are phospholipid bilayer vesicles released from cells, composed mainly of proteins.

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Article Food Science & Technology

CaSO4 Increases Yield and Alters the Nutritional Contents in Broccoli (Brassica oleracea L. Var. italica) Microgreens under NaCl Stress

Wenjing Zeng et al.

Summary: Adding CaSO4 into NaCl solution can increase the yield of broccoli microgreens, alleviate the adverse effects of NaCl stress on sulforaphane and nitrate content, and induce the accumulation of Ca and S.

FOODS (2022)

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Comparative microbial analyses of hydroponic versus in-soil grown Romaine lettuce obtained at retail

Zahra H. Mohammad et al.

Summary: The aim of this study was to evaluate the microbiological characteristics of hydroponically grown Romaine lettuce and in-soil Romaine lettuce (organic and conventional). The results showed no significant differences in microbial profile among different farming practices. However, APC and E. coli were found to be significantly higher in organic non-bagged samples compared to other practices. Salmonella and L. monocytogenes were detected in some organically and conventionally grown lettuce samples, but only in 3 hydroponically grown lettuce samples.

HELIYON (2022)

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Article Food Science & Technology

Profiling of Polyphenols and Glucosinolates in Kale and Broccoli Microgreens Grown under Chamber and Windowsill Conditions by Ultrahigh-Performance Liquid Chromatography High-Resolution Mass Spectrometry

Zhihao Liu et al.

Summary: This study provides the first report on the polyphenol and glucosinolate composition of kale and broccoli microgreens grown in different environments. The results showed a clear variation in secondary metabolites between growth chamber and windowsill conditions, suggesting that the growing environment affects the composition of health-beneficial components in vegetables.

ACS FOOD SCIENCE & TECHNOLOGY (2022)

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Article Horticulture

Supplemental UV-B Exposure Influences the Biomass and the Content of Bioactive Compounds in Linum usitatissimum L. Sprouts and Microgreens

Marco Santin et al.

Summary: This study revealed the effects of pre-harvest ultraviolet-B irradiation on the nutritional and nutraceutical quality of flaxseed sprouts and microgreens. The UV-B treatment enhanced total phenolics and flavonoids content, antioxidant capacity, and quality of microgreens. However, it also decreased biomass and stem length, and caused changes in some photosynthetic pigments.

HORTICULTURAE (2022)

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Article Horticulture

Volatile Compounds and Total Phenolic Content of Perilla frutescens at Microgreens and Mature Stages

Rosanna Dimita et al.

Summary: This study found differences in volatile organic compounds (VOCs) emitted from two varieties of Perilla leaves at the microgreens stage, with significantly reduced emission after development. The results also indicated that the unique smell of microgreens Perilla leaves is variety-specific and not related to the amount of total phenols or antioxidant capacity of the leaves.

HORTICULTURAE (2022)

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Article Surgery

Effects of Potential Micro- and Macro-nutrients in Combatting COVID-19

Jason Rocha et al.

Summary: Recent studies have shown that short-chain fatty acids do not affect the infectivity of SARS-CoV-2, while consuming processed or red meat too often can increase the risk of pneumonia. Good indicators for preventing severe complications of COVID-19 include regular outdoor physical activity, lack of vitamin D deficiency, and obesity. Although no definitive nutrients have been found to significantly alter the disease course of COVID-19, some therapeutic candidates such as calcium, vitamin D, and albumin appear to hold promise.

CURRENT SURGERY REPORTS (2021)

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Article Oncology

Cancer Statistics, 2021

Rebecca L. Siegel et al.

Summary: Every year, the American Cancer Society projects the numbers of new cancer cases and deaths in the United States, with the latest data showing a significant decline in lung cancer mortality, while prostate cancer mortality has plateaued and breast and colorectal cancer mortality have slowed. Improvements in treatment have accelerated progress against lung cancer, leading to a record drop in overall cancer mortality.

CA-A CANCER JOURNAL FOR CLINICIANS (2021)

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Article Environmental Sciences

Intake of fruits and vegetables by pesticide residue status in relation to cancer risk

Helena Sandoval-Insausti et al.

Summary: The study found that overall exposure to pesticides through FV intake is not related to cancer risk, although associations with specific chemicals or sub-types of specific cancers cannot be ruled out.

ENVIRONMENT INTERNATIONAL (2021)

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Article Agriculture, Multidisciplinary

Effect of cold plasma and elicitors on bioactive contents, antioxidant activity and cytotoxicity of Thai rat-tailed radish microgreens

Vijitra Luang-In et al.

Summary: This study investigated the effects of cold plasma and elicitors on the growth of Thai rat-tailed radish microgreens. It was found that the combination of cold plasma and calcium chloride led to the highest content of isothiocyanates and antioxidant compounds in the microgreens, showing potential chemopreventive benefits.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

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Article Food Science & Technology

Metabolomic insight into the profile, in vitro bioaccessibility and bioactive properties of polyphenols and glucosinolates from four Brassicaceae microgreens

Merve Tomas et al.

Summary: In this study, the phytochemical compositions of four Brassicaceae microgreens species were evaluated using spectrophotometric assays and untargeted metabolomics before and after in vitro gastrointestinal digestion. Significant differences in terms of bioaccessibility were observed across species, with lignans exhibiting the highest bioaccessibility values. Flavonoids were found to be the most represented class among the phytochemicals in these microgreens.

FOOD RESEARCH INTERNATIONAL (2021)

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Xiu Luo et al.

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JOURNAL OF HEALTHCARE ENGINEERING (2021)

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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)

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Article Agronomy

Differential Effects of Low Light Intensity on Broccoli Microgreens Growth and Phytochemicals

Meifang Gao et al.

Summary: Through studying the effects of different light intensities on the growth and phytochemical content of broccoli microgreens, it was found that 50 μmol.m^(-2).s^(-1) was the optimal light intensity for enhancing the growth of broccoli microgreens, while 70 μmol.m^(-2).s^(-1) was more favorable for improving the phytochemicals in an artificial light plant factory.

AGRONOMY-BASEL (2021)

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Article Food Science & Technology

Small Functional Foods: Comparative Phytochemical and Nutritional Analyses of Five Microgreens of the Brassicaceae Family

Ilaria Marchioni et al.

Summary: This study analyzed the nutritional compounds and antioxidant activities of five Brassicaceae species, with broccoli having the highest polyphenols, carotenoids, and chlorophylls, while mustard was rich in ascorbic acid and total sugars. Rocket salad showed the lowest antioxidant content and activity. Broccoli microgreens displayed the best overall nutritional profile and are considered the most promising functional food among those examined.

FOODS (2021)

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Article Nutrition & Dietetics

Broccoli microgreens juice reduces body weight by enhancing insulin sensitivity and modulating gut microbiota in high-fat diet-induced C57BL/6J obese mice

Xiangfei Li et al.

Summary: The study found that broccoli microgreens juice can reduce adipose tissue mass, body weight, and adipocyte size in obese mice, improve glucose tolerance, and reduce insulin levels, with significant anti-inflammatory effects. In addition, by influencing the gut microbiota, BMJ can help reduce liver fat accumulation and enhance antioxidant capacity.

EUROPEAN JOURNAL OF NUTRITION (2021)

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Review Nutrition & Dietetics

Meta-Analysis and Systematic Review of Micro- and Macro-Nutrient Intakes and Trajectories of Macro-Nutrient Supply in the Eastern Mediterranean Region

Radhouene Doggui et al.

Summary: The Eastern Mediterranean Region is undergoing a nutrition transition, with both undernutrition and overnutrition issues. While overall nutrient energy intake was deemed satisfactory, high intake of fats and carbohydrates was noted, along with deficiencies in certain micronutrients.

NUTRIENTS (2021)

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Review Biochemistry & Molecular Biology

Tocopherols and Tocotrienols-Bioactive Dietary Compounds; What Is Certain, What Is Doubt?

Kacper Szewczyk et al.

Summary: Tocopherols and tocotrienols are natural compounds of plant origin, mainly sourced from vegetable oils and nuts. While alpha-tocopherol has the highest tissue concentration in the vitamin E family, current research suggests that tocotrienols may have greater antioxidant potential.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

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Review Medicine, General & Internal

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Kamyar Kalantar-Zadeh et al.

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LANCET (2021)

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Review Nutrition & Dietetics

Malnutrition in Older Adults-Recent Advances and Remaining Challenges

Kristina Norman et al.

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Simon Okomo Aloo et al.

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NUTRIENTS (2021)

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Review Nutrition & Dietetics

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Hitoshi Ozawa et al.

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NUTRIENTS (2021)

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Renger F. Witkamp

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The Effects of Nutrient Solution Feeding Regime on Yield, Mineral Profile, and Phytochemical Composition of Spinach Microgreens

Spyridon A. Petropoulos et al.

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Jing Teng et al.

Summary: Microgreens, a new category of vegetables, have gained attention for their chemical compositions and health benefits. They are increasingly recognized for their potential role in promoting health, serving as sources of nutrition and bioactive compounds to prevent malnutrition and chronic diseases.

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Evaluation of licorice (Glycyrrhiza glabra L.) as a novel microgreen from the anti-inflammatory potential of polyphenols

Ilaria Marotti et al.

Summary: Literature on microgreens is limited and further study on their potential use in diet-based disease prevention is essential. This preliminary study examined the use of licorice as a novel microgreen candidate and found that root extracts provided functional protection in preserving cell proliferation and viability. Results suggest that the differing composition of anti-inflammatory polyphenols between the root and leaf may contribute to the protective efficacy of the root extracts.

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Jonathan C. Wells et al.

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A review on the effects of light-emitting diode (LED) light on the nutrients of sprouts and microgreens

Xiaoyan Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Kiri A. Michell et al.

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Morphometric Characteristics, Polyphenols and Ascorbic Acid Variation inBrassica oleraceaL. Novel Foods: Sprouts, Microgreens and Baby Leaves

Maria Concetta Di Bella et al.

AGRONOMY-BASEL (2020)

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Antiproliferative Effect of Bioaccessible Fractions of Four Brassicaceae Microgreens on Human Colon Cancer Cells Linked to Their Phytochemical Composition

Beatriz de la Fuente et al.

ANTIOXIDANTS (2020)

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Article Biochemistry & Molecular Biology

Phenolic Constitution, Phytochemical and Macronutrient Content in Three Species of Microgreens as Modulated by Natural Fiber and Synthetic Substrates

Marios C. Kyriacou et al.

ANTIOXIDANTS (2020)

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Editorial Material Food Science & Technology

Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches

Massimiliano Renna et al.

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Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In vitro Bioactive Properties

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Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

Angelica Galieni et al.

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Article Chemistry, Applied

Red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens: Effect of storage and in vitro gastrointestinal digestion on the untargeted metabolomic profile

Gabriele Rocchetti et al.

FOOD CHEMISTRY (2020)

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Review Cardiac & Cardiovascular Systems

Global Burden of Cardiovascular Diseases and Risk Factors, 1990-2019 Update From the GBD 2019 Study

Gregory A. Roth et al.

JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY (2020)

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Comparative evaluation of phytochemical content, antioxidant capacities and overall antioxidant potential of select culinary microgreens

Manjula D. Ghoora et al.

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Libo Tan et al.

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Microgreens-A review of food safety considerations along the farm to fork continuum

Gina M. Riggio et al.

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IUBMB LIFE (2019)

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Efficacy of biofungicides against root rot and damping-off of microgreens caused by Pythium spp.

Cora S. McGehee et al.

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Nutrient Levels in Brassicaceae Microgreens Increase Under Tailored Light-Emitting Diode Spectra

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Gina M. Riggio et al.

HORTICULTURAE (2019)

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Antioxidant Potentiality and Mineral Content of Summer Season Leafy Greens: Comparison at Mature and Microgreen Stages Using Chemometric

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Review Nutrition & Dietetics

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Deanna M. Minich

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In vitro regulation of enzymatic release of glucose and its uptake by Fenugreek microgreen and Mint leaf extract

Surbhi Wadhawan et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Food Science & Technology

Quantification and colonisation dynamics of Escherichia coli O157:H7 inoculation of microgreens species and plant growth substrates

Kathryn M. Wright et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)

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Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function

Massimiliano Renna et al.

NUTRIENTS (2018)

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Article Biotechnology & Applied Microbiology

Plant-Microbe and Abiotic Factors Influencing Salmonella Survival and Growth on Alfalfa Sprouts and Swiss Chard Microgreens

Elizabeth Reed et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)

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Review Agriculture, Multidisciplinary

The Science behind Microgreens as an Exciting New Food for the 21st Century

Uyory Choe et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

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Review Biochemistry & Molecular Biology

Anti-Carcinogenic Glucosinolates in Cruciferous Vegetables and Their Antagonistic Effects on Prevention of Cancers

Prabhakaran Soundararajan et al.

MOLECULES (2018)

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Article Biochemistry & Molecular Biology

Nutritional characterization and shelf-life of packaged microgreens

Vito Michele Paradiso et al.

FOOD & FUNCTION (2018)

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Article Agronomy

Yield and quality of basil, Swiss chard, and rocket microgreens grown in a hydroponic system

Roberta Bulgari et al.

NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE (2017)

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Article Public, Environmental & Occupational Health

Food groups and risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective studies

Lukas Schwingshackl et al.

EUROPEAN JOURNAL OF EPIDEMIOLOGY (2017)

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Article Chemistry, Applied

Blue light dosage affects carotenoids and tocopherols in microgreens

Giedre Samuoliene et al.

FOOD CHEMISTRY (2017)

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Review Public, Environmental & Occupational Health

Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality-a systematic review and dose-response meta-analysis of prospective studies

Dagfinn Aune et al.

INTERNATIONAL JOURNAL OF EPIDEMIOLOGY (2017)

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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)

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Article Public, Environmental & Occupational Health

Disparities in State-Specific Adult Fruit and Vegetable Consumption - United States, 2015

Seung Hee Lee-Kwan et al.

MMWR-MORBIDITY AND MORTALITY WEEKLY REPORT (2017)

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Article Nutrition & Dietetics

Broccoli Microgreens: A Mineral-Rich Crop That Can Diversify Food Systems

Carolyn F. Weber

FRONTIERS IN NUTRITION (2017)

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Article Endocrinology & Metabolism

Nutrition in Diabetes

Osama Hamdy et al.

ENDOCRINOLOGY AND METABOLISM CLINICS OF NORTH AMERICA (2016)

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Article Agriculture, Multidisciplinary

Red Cabbage Microgreens Lower Circulating Low-Density Lipoprotein (LDL), Liver Cholesterol, and Inflammatory Cytokines in Mice Fed a High-Fat Diet

Haiqiu Huang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

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Article Multidisciplinary Sciences

Red Light-Dose or Wavelength-Dependent Photoresponse of Antioxidants in Herb Microgreens

Giede Samuoliene et al.

PLOS ONE (2016)

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Review Food Science & Technology

Micro-scale vegetable production and the rise of microgreens

Marios C. Kyriacou et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

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Article Endocrinology & Metabolism

The Epidemiology of Global Micronutrient Deficiencies

Regan L. Bailey et al.

ANNALS OF NUTRITION AND METABOLISM (2015)

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Article Agronomy

Evaluation and correlation of sensory attributes and chemical compositions of emerging fresh produce: Microgreens

Zhenlei Xiao et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2015)

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Article Agronomy

Effect of supplemental UV-A irradiation in solid-state lighting on the growth and phytochemical content of microgreens

A. Brazaityte et al.

INTERNATIONAL AGROPHYSICS (2015)

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Article Engineering, Aerospace

Increased nutritional quality of plants for long-duration spaceflight missions through choice of plant variety and manipulation of growth conditions

Christopher M. Cohu et al.

ACTA ASTRONAUTICA (2014)

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Article Psychiatry

Impact of lifestyle on metabolic syndrome in apparently healthy people

Silvio Buscemi et al.

EATING AND WEIGHT DISORDERS-STUDIES ON ANOREXIA BULIMIA AND OBESITY (2014)

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Article Food Science & Technology

Postharvest biology, quality and shelf life of buckwheat microgreens

Liping Kou et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

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Article Chemistry, Applied

Stability of vitamin C in frozen raw fruit and vegetable homogenates

Katherine M. Phillips et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)

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Article Medicine, General & Internal

Influence of a diet very high in vegetables, fruit, and fiber and low in fat on prognosis following treatment for breast cancer - The Women's Healthy Eating and Living (WHEL) Randomized Trial

John P. Pierce et al.

JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION (2007)

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Article Multidisciplinary Sciences

Inflammation and metabolic disorders

Goekhan S. Hotamisligil

NATURE (2006)

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Article Oncology

Fruit and vegetables in cancer prevention

Harri Vainio et al.

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2006)

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Article Horticulture

Seed treatments to advance greenhouse establishment of beet and chard microgreens

JS Lee et al.

JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY (2004)

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Article Nutrition & Dietetics

Carotenoid action on the immune response

BP Chew et al.

JOURNAL OF NUTRITION (2004)

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