Phytochemistry and Healthy Foods Lab, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus Universitario de Espinardo 25, 30100 Murcia, Spain.
Nutrients. 2019 Feb 19;11(2):429. doi: 10.3390/nu11020429.
Edible sprouts with germinating seeds of a few days of age are naturally rich in nutrients and other bioactive compounds. Among them, the cruciferous (Brassicaceae) sprouts stand out due to their high contents of glucosinolates (GLSs) and phenolic compounds. In order to obtain sprouts enriched in these phytochemicals, elicitation is being increasing used as a sustainable practice. Besides, the evidence regarding the bioavailability and the biological activity of these compounds after their dietary intake has also attracted growing interest in recent years, supporting the intake of the natural food instead of enriched ingredients or extracts. Also, there is a growing interest regarding their uses, consumption, and applications for health and wellbeing, in different industrial sectors. In this context, the present review aims to compile and update the available knowledge on the fundamental aspects of production, enrichment in composition, and the benefits upon consumption of diverse edible cruciferous sprouts, which are sources of phenolic compounds and glucosinolates, as well as the evidence on their biological actions in diverse pathophysiological situations and the molecular pathways involved.
食用发芽数天的豆芽自然富含营养物质和其他生物活性化合物。其中，十字花科（Brassicaceae）豆芽因其含有较高的硫代葡萄糖苷（GLS）和酚类化合物而备受关注。为了获得富含这些植物化学物质的豆芽，人们越来越多地使用诱导法作为一种可持续的实践方法。此外，近年来，关于这些化合物在饮食摄入后的生物利用度和生物活性的证据也引起了越来越多的关注，这支持了人们食用天然食品而不是富含成分或提取物。此外，人们对它们在不同工业领域的用途、消费和应用，以及对健康和福利的影响也越来越感兴趣。在这种情况下，本综述旨在汇集和更新有关生产、成分富集以及消费各种食用十字花科豆芽（它们是酚类化合物和硫代葡萄糖苷的来源）的基本方面的现有知识，以及它们在不同病理生理情况下的生物作用及其涉及的分子途径的证据。
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