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

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

The aim of the study was to analyze potential health-promoting and nutritional components (polyphenols, L-ascorbic acid, carotenoids, chlorophylls, amino acids, organic acid, sugars, ash and pectins) of selected sprouts (radish, lentil, black medick, broccoli, sunflower, leek, beetroot, mung beans)...

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Bibliographic Details
Main Authors: Aneta Wojdyło, Paulina Nowicka, Karolina Tkacz, Igor Piotr Turkiewicz
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Molecules
Subjects:
polyphenols
amino acids
carotenoids
chlorophylls
L-ascorbic acid
organic acids
Online Access:https://www.mdpi.com/1420-3049/25/20/4648

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