Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review

Germination has been widely employed to produce germinated edible seeds and sprouts for consumption in our daily life. Through simple germination procedures, many edible seeds can be germinated in a short time with improved nutritional and medicinal values. Understanding the main bioactive compounds...

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Veröffentlicht in:	Trends in food science & technology 2017-01, Vol.59, p.1-14
Hauptverfasser:	Gan, Ren-You, Lui, Wing-Yee, Wu, Kao, Chan, Chak-Lun, Dai, Shu-Hong, Sui, Zhong-Quan, Corke, Harold
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant capacity Antioxidants Bioactive compounds Biological activity Chronic illnesses Edible seeds Food technology Functional foods & nutraceuticals Germination Molecular modelling Polyphenol Polyphenols Seeds Vitamins γ-Aminobutyric acid
Online-Zugang:	Volltext
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