Abstract
Brassica sprouts have emerged as a healthy alternative as they are rich sources of calcium, and folic acid. The phenolic profile and antioxidants enhanced during sprouting including anthocyanins, terpenes, flavonoids, coumarins etc.. Sprouting process not only improves the nutritional quality but also inhibits the antinutritional factors like oxalic and phytic acid, which improves the bioavailability of calcium. Desirable changes in the sprouts can be obtained by varying the process conditions, for instance soaking sprouts in the dark eliminates antinutritional factors. The important group of phytochemicals found in Brassica sprouts as well as vegetables are glucosinolates which is a large class of bioactive components containing sulphur that also imparts positive effects concerning human health. These compounds possess the ability of neutralizing the free radicals or reactive oxygen species and act as antioxidants.. Biofortification of sprouts is the most recent approach to enhance the nutritional profile and functionality of Brassica sprouts. Consumption of Brassica sprouts reduces risk of cancer (e.g. ovarian cancer, lung cancer, breast cancer, etc.), lowers cholesterol level, boosting bone density, and helps in eliminating inflammatory disorders. Sprouting in Brassica species enhances the bioavailability of sulphoraphanes and isothiocyanates, hence, proven as the best processing method to enhance the nutritional value of crop as compared raw. Therefore, consumption of sprouts from Brassica group must be included in regular diet.
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Kumar, A., Kaur, R., Kumar, S., Kumar, D., Chandel, R., Kumar, V. (2023). An Overview of Brassica Sprouts. In: Majid, I., Kehinde, B.A., Dar, B., Nanda, V. (eds) Advances in Plant Sprouts. Springer, Cham. https://doi.org/10.1007/978-3-031-40916-5_13
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