A Review to Nutritional and Health Aspect of Sprouted Food

Abstract

Sprouts are considered as wonder food and contain antioxidants, vitamins, sulphoraphane, isothiocyanates, enzymes and glucosinolates that are proved to be effective in the prevention of cancer, or in the therapy against cancer. Because of the nutritional and health benefits of sprouts have become better known, bakers, chefs, athletes, food manufacturers and others are all
looking at different ways to incorporate sprouts into popular foods. During germination the original composition of the seeds
essentially changed. The aim of this review is to summarize the chemical composition and potential health benefit of sprout
grain in human nutrition. The quantity of the protein fractions changes, the proportion of the nitrogen containing fractions
shifts towards the smaller protein fractions, free amino acids and oligopeptides. In addition, the quantity of the amino acids
composition changed; some of them increase, others decrease or do not alter during germination, and non-protein amino
acids also are produced. Moreover, sprouts are outstanding sources of protein, vitamins and minerals and they contain such
in the respect of health-maintaining important nutrients like glucosinolates, phenolic and selenium-containing components in
the Brassica plants or isonflavons in the soya bean. Evidence from human studies that enzyme systems in our cells required for
detoxification of cancer-causing substances can be activated by compounds made from glucosinolates found in brussel sprouts.
In consequence of these changes, the quantity of the anti-nutritive materials decreases and the utilization of the macro and micro elements are increased owing to germination. Thus, the ratio of the saturated fatty acids increases compared to unsaturated
fatty acids, and the ratio within the unsaturated fatty acids shifts to the essential linoleic acid.

Full text

Melaku Tafese Awulachew. A Review to Nutritional and Health Aspect of Sprouted Food. Int J Food Sci Nutr Diet. 2021;10(7):564-568.
564
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International Journal of Food Science, Nutrition and Dietetics (IJFS)
ISSN 2326-3350
*Corresponding Author:
Melaku Tafese Awulachew,
Ethiopian Institute of Agricultural Research, EIAR, P.O.Box 2003, Addis Ababa, Ethiopia.
Tel: 0924621018
E-mail: Melakutafese12@gmail.com
Received: October 12, 2021
Accepted: December 27, 2021
Published: January 03, 2022
Citation: Melaku Tafese Awulachew. A Review to Nutritional and Health Aspect of Sprouted Food. Int J Food Sci Nutr Diet. 2021;10(7):564-568.
Copyright: Melaku Tafese Awulachew©2022. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted
use, distribution and reproduction in any medium, provided the original author and source are credited.
A Review to Nutritional and Health Aspect of Sprouted Food
Review Article
Melaku Tafese Awulachew*
Ethiopian Institute of Agricultural Research, EIAR, P.O.Box 2003, Addis Ababa, Ethiopia.
Introduction
Sprouts are forming from seeds during sprouting. The most
Common food sprouts include:Pulses, Cereals, Oilseeds, Bras-
sica (cabbage family, Umbelliferous vegetables (parsley family),
and Allium (onions). All viable seeds can be sprouted, but some
sprouts should not be eaten raw. The sprouts are outstanding
sources of protein, vitamins and minerals and they contain such
in the respect of health-maintaining important nutrients like glu-
cosinolates, phenolic and selenium-containing components in the
Brassica plants or isonflavons in the soyabean. As the sprouts are
consumed at the beginning of the growing phase, their nutrient
concentration remains very high. In the sprouts besides the nu-
trients phytochemicals, vitamins, minerals, enzymes and amino
acids are of the most importance as these are the most useful in
the respect of the human health [1-3]. Sprouted legumes are a
time-honored way to avail plenty of essential nutrients like total
proteins, bio-available vitamins particularly C and B, minerals es-
pecially calcium and phytonutrients, which are protective and dis-
ease preventing molecules They contain several antioxidants such
as vitamin C and E, phenolic compounds and reduced glutathione
which are considered to be natural antioxidants, representing an
important group of bioactive compounds. Dietary antioxidants
may play an important role in protecting the cell against damage
caused by free radicals. Consumption of food containing antioxi-
Abstract
Sprouts are considered as wonder food and contain antioxidants, vitamins, sulphoraphane, isothiocyanates, enzymes andglu-
cosinolatesthat are proved to be effective in the prevention of cancer, or in the therapy against cancer. Because of the nutri-
tional and health benets of sprouts have become better known, bakers, chefs, athletes, food manufacturers and others are all
looking at different ways to incorporate sprouts into popular foods. During germination the original composition of the seeds
essentially changed. The aim of this review is to summarize the chemical composition and potential health benet of sprout
grain in human nutrition.The quantity of the protein fractions changes, the proportion of the nitrogen containing fractions
shifts towards the smaller protein fractions, free amino acids and oligopeptides. In addition, the quantity of the amino acids
composition changed; some of them increase, others decrease or do not alter during germination, and non-protein amino
acids also are produced. Moreover, sprouts are outstanding sources of protein, vitamins and minerals and they contain such
in the respect of health-maintaining important nutrients like glucosinolates, phenolic and selenium-containing components in
the Brassica plants or isonflavons in the soya bean. Evidence from human studies that enzyme systems in our cells required for
detoxication of cancer-causing substances can be activated by compounds made from glucosinolates found in brussel sprouts.
In consequence of these changes, the quantity of the anti-nutritive materials decreases and the utilization of the macro and mi-
cro elements are increased owing to germination. Thus, the ratio of the saturated fatty acids increases compared to unsaturated
fatty acids, and the ratio within the unsaturated fatty acids shifts to the essential linoleic acid.
Keywords: Composition; Effect; Nutritional Value; Sprouts.
List of Abbreviations: Ascorbate peroxidase; APX, Guaiacol peroxidase; POX, Cow pea sprouts and catalase; CAT, Super-
oxide dismutase; SOD, Tricarboxylic acid; TCA, Levo-dihydroxyphenylalanine; L-DOPA, Protein hydrolysates; FPH, Lacto-
ferrin; LF, Oregano extract; OE, Oral hypoglycemic drugs; OHG, Gallic acid equivalent; GAE, Selenomethyl-selenocystein;
SeMSC, butylated hydroxyanisole; BHA.

Melaku Tafese Awulachew. A Review to Nutritional and Health Aspect of Sprouted Food. Int J Food Sci Nutr Diet. 2021;10(7):564-568.
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dants may prevent some diseases and therefore, it is very impor-
tant to determine their antioxidant capacity in order to estimate
their effect on oxidative stress in living beings [5]. Dietary antioxi-
dants protect against reactive oxygen species in the human body
by several mechanisms. Unlike most other vegetables, which start
to lose their vitamin content as soon as they are picked, sprouts,
continue to grow and to form nutrients. During the germination
the amount of the antinutritive materials (trypsin inhibitor, phytic
acid, pentosan, tannin) decreases and after the germination also
compounds with health-maintaining effects and phytochemical
properties (glucosinolates, natural antioxidants) could be detected
that can have a considerable role among others also in the preven-
tion of cancer. Thus, germination can lead to the development
of such functional foods that have a positive effect on the human
organism and that help in maintaining the health [9].
Effect and Composition content of Sprouts
Effect of tannins
It has been reported that the tannin content was reduced signi-
cantly in germinated seeds. In germinated kidney bean, the loss of
total phenol and tannin content can be as high as 96% (Shimelis
E A and Rakshit S K. 2007). They observed a reduction in tannin
content after germination, which was a result of formation of
hydrophobic association of tannins with seed proteins and en-
zymes. In addition, loss of tannins during germination also may
be due to the leaching of tannins, into the water. It could also be
due to washing during germination and binding of polyphenols
with other organic substances such as carbohydrates or proteins.
During the period of soaking prior to germination, the enzyme
polyphenol oxidase may be activated, resulting in degradation and
consequent loss of polyphenols. The decrease might also be due
to breakdown of protein-tannin complexes and release of free
tannins into soaking water during sprouting. Tannins, which are
usually present in the testa layer of seeds, have been recognized
as toxic factors. These are known to inhibit several hydrolytic
enzymes, such as trypsin, chymotrypsin, amylases, cellulases and
β-galactosidase. In addition they bind proteins and form tannin
protein complexes, thus making proteins unavailable. Tannins
have also been found to adversely affect the nutritive value of
black beans by decreasing the digestibility of proteolytic enzymes.
Nutritional sprouts content of the Sulforaphane and isothio-
cyanate
The bioactive components of the sprouts of the Brassica plants
are the glucosinolates and their products the isothiocyanates as
well as the phenols, vitamins and minerals. To the vegetables of
the Brassica plants consumed by the humans belong the broc-
coli, cabbage, Brussels sprouts, cauliflower, chinese cabbage
and radish. The Brassica plants contain carotenoids, vitamin C,
ber, flavonoids and such health-protecting substances as the
glucosinolates [22, 23]. In the broccoli sprouts the most impor-
tant glucosinolate is the glucoraphanine that is hydrolyzed by the
microflora of the intestine into isothiocyanate and sulforaphane.
In the plants the mirosinase enzyme hydrolyzes the glucosinolates
mainly into isothiocyanates. These isothiocyanates have different
biological effects: some of them damage the liver or are goitro-
gen, the others have antibacterial, fungicide and anticancer effect
[24-27]. The non-germinated seeds have the highest glucosinolate
content that decreases in the sprouts. The Brassica sprouts at age
of 3 days contain 10-100 times more glucoraphanine than the
matching ripe plant [8-29] due to which even a small amount of
cabbage sprout reduces the risk of cancer, and is equally effective
like a higher amount of the same plant [30, 31]. Sulforaphane
in different experimental models both in vivo in animals and in
vitro in various cell cultures reduced the dfferent forms of cel-
lular proliferation, maybe by the activation of the enzymes that
detoxicate the compounds causing cancer [32-35]. The broccoli
sprouts and also the plant itself are considered a very good source
of sulforaphane that occurs in the broccoli sprouts in a concen-
tration of above 105 mg/100 g whereas in the broccoli plant in a
concentration of 40-171 mg/100 g in the dry matter [34, 36]. Dif-
ferent researchers studying the benecial effects of the broccoli
sprouts and sulforaphane claim that due to its indirect antioxidant
properties it strengthens the enzymes taking part in the antioxi-
dant defence of the cells and detoxicates the carcinogen ones re-
ducing by this the possibility of development of a cancer in the
body [30, 37, 38]. Clarke et al. examined the anticancer effect of
sulforaphane in case of broccoli, cabbage, Brussels sprouts and
cauliflower [39]. It was established that sulforaphane occurs in an
especially high concentration in the broccoli and broccoli sprout
and due to its high isothiocyanate content reduces the risk of
cancer including intestine and prostate cancer.
Nutritional sprouts content of glucosinolate
The two kinds of methionine glucosinolate have an extra sul-
fur atom in a different oxidation state in the side chain. These
are forming a redox system (glucoraphenine, glucoraphasatine),
which differs from the glucoerucinglucoraphanine system in one
double bond only. There is a difference in the radical-capturing
capacity of the two systems [32, 33]. Lepidiumsativum sprouts
grown in light contain during the rst week of the germination
high concentration of benzylglucosinolate, and only in traces
2-phenethyl glucosinolate which nding involves a further veg-
etable with its bioactive compounds into the circle of vegetables
with health-maintaining effect [40, 41]. White mustard is com-
monly consumed fresh worldwide due to its special spicy taste.
These vegetables contain several health-protecting compounds
such as carotenoids, vitamin C, bres, flavonoids and glucosi-
nolates [32, 42]. In the white mustard seeds and in the lyophilized
sprout among the glucosinolates the glucoerucin is the main com-
ponent. In contrast to other glucosinolates such as glucorapha-
nine, glucoerucin has both direct and indirect antioxidant effect
due to which consumption of the white mustard and its sprouts is
very useful for the human health [32, 33]. Interesting members of
the glucosinolate-containing Brassica family are the wild mustard
and Turkish mustard, both of them are rich in such bioactive phy-
tochemicals as phenols, flavonoids and vitamin C, each of them
are present in the seed, the root and in the three, ve and seven
days old sprouts [42]. Methanolic extract of the radish sprout has
a very high antioxidative activity owing to the different sinapic
acid esters and flavonoids with very high radical-capturing capac-
ity as the basis of their biological activity. Clarication of the ap-
plicability, transport and metabolism of these glucosinolates is
the precondition of the understanding of the mechanism of the
protective effect on the human organism [25]. If mirosinase of
vegetable origin is present in the diet, the glucosinolates hydrolyze
in the intestine. If the mirosinase is inactivated by heat prior to
the consumption, the ionic feature of the glucosinolates prevents
them from entering the intestine where they are metabolized by

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bacterial enzymes [25].
Flavonoid content of the nutritional sprouts
The different conditions of the seed sprouting have effect on
the flavonol content. The highest miricetin, merin, quercetin and
camphorol content in the radish and lucerne sprouts was meas-
ured when the sprouting was done in dark at 20◦C. Neither an in-
crease of the germination temperature up to 30◦C nor a decrease
of that down to 10◦C affected the effciency of the flavonol syn-
thesis. Similarly, neither a UV nor an IR radiation for between 20
min 24 hours increased signicantly the flavonol content of the
sprouts compared to the seed. The economical importance of the
family of the leguminous plant is obvious as many plants of this
family are used as food and feeding stuff. Very precious vegeta-
bles both in the animal and human nutrition are the broad bean,
mungobean, pea, chick pea, lupine and the lentil sprouts. Soybean
is one of the most important food seed in the Asian countries,
benecial effect of foodstuffs made of it is known. It was also
reported that the phenolic components in the sprouts vary ac-
cording to the growing conditions, and it was also established that
the light can stimulate the production of the phytochemicals in-
cluding the higher isoflavon content in the soya sprouts. Sprouted
buckwheat for a period of 1-10 days in a glass house under low
light conditions and determined the chlorogen acid and flavonoid
content including the C-glucoside flavons (orientin, isoorientin,
vitexin, isovitexin) as well as rutin and quercetin. Rutin content of
one meal portion (on average 20-30 mg/g) was 30 times higher
than in the root and pericarp. On the basis of their investigations
they recommend the consumption of the buckwheat sprouts dur-
ing the everyday meals.
Nutritional sprouts content of Phytic acid and phytase
Seeds and four-day-old sprouts of four Brassica varieties (little
radish, radish, white mustard and rape) were established to con-
tain inositol hexaphosphate that is called phytic acid or phytate
in the salt form. This component proved to be biologically ac-
tive and potentially useful in the respect of health as it reduced
the blood sugar level, the amount of cholesterol and triglycerols,
reduced the risk of cancer development and heart diseases [44].
These contain high amount of tiamin, riboflavin, Ca, Mg, Cu, Mn,
Fe and Zn as well as dietary bres,that makes possible the devel-
opment of a new potential foodstuff. Sung et al. examined the
effect of the germination temperature at 10, 20 and 25◦C, in a
6–10-day interval for barley seeds on the phytase enzyme produc-
tion[56]. The growing rate and protein production of the barley
plants increased with increasing temperature. Using SDS PAGE
(sodium dodecylsulfate polyacrylamide gel electrophoresis) it was
established that during the germination period the proteins trans-
formed, some of them disappeared, some of them appeared on
the electrophoretogram. At the beginning of the germination the
phytase activity was practically null, and showed a signicant in-
crease during the sprouting. In the rst couple of days it increased
to the eightfold value then reduced. The utilizable phosphate con-
tent in connection with the activity of the phytase enzyme in-
creased rapidly at the beginning of the sprouting. The protein and
phytase production reached their maximum in two days.
Nutritional sprouts content of Carbohydrate
Nodaa et al. examined the physical and chemical properties of
the partially degraded starch of wheat sprout. γ-Amylase present
in the sprout degrades partially the starch therefore the examina-
tions targeted determination of physical and chemical properties
of the starch degraded this way. By determining the swelling abil-
ity and viscosity it was found that they considerably decreased,
at the same time the digestibility of starch increased due to the
glucoamylase activity, which was due to the extremely late harvest.
There are also such varieties that are not especially sensitive to the
sprouting and that did not show any change even when harvested
very late. In case of certain wheat varieties the extremely late har-
vest did not cause any signicant change in the amylase content,
in the average particle size, in the behaviour against heat and the
lenght of the amylopectin chains. However, using electron micro-
scope it was established that the late harvest can result in small
sized and porous starch particles.
Nutritional sprouts content of Antioxidant, polyphenol and
vitamin C
Giberenic acid and indole-3-acetic acid have positive effect on the
biosynthesis of vitamin C therefore during the sprouting of soy-
bean the vitamin C content of the sprouts increases. The effect
of a weak lighting on the ascorbic acid content and the growth of
the soybean sprouts was also examined during which the lighting
of 12 hours of ultraviolet and 12 hours of red light enhanced the
phytochemical quality of the soybean sprouts. In the course of
two, three, four, ve, six and nine days of sprouting the nutritional
value of the lupine sprouts increased signicantly owing to the in-
crease of the vitamin C and polyphenol content, at the same time
the amount of such antinutritive materials as the trypsin inhibitor
and phytic acid decreased. The antioxidant capacity in the ger-
minated seeds increased by around 58–67%. The high-pressure
treatment modied somewhat the vitamin C content and also
the antioxidant capacity and beyond a pressure of 500 MPa the
decrease was signicant. Although the treatment of the sprouts
at high pressure resulted in a high (15–17 mg/100 g) vitamin C
content and also the antioxidant capacity was by around 26–59%
higher than for the non-sprouted horse-bean, the high-pressure
treatment had only a slight effect on the quality of the freshly
consumed sprouts.
Potential to Health Values of Sprouts
Anti-cancer effect of the sprouts
The potential protective effect of the consumable sprouts and
their active components against cancer was studied in several in
vivo and in vitro model experiments. The results show a positive
correlation between the prevention from cancer of several organs
and the consumption of the vegetable or its active components.
Consumption of Brassica plants especially broccoli is inversely
proportional to the development of breast cancer in case of pre-
menopausal women, whereas in case of postmenopausal wom-
en only a very little effect or no effect at all was observed, and
even the type of the glutathione-S-transferase did not influence
the course of the disease. These results emphasize the role of
the Brassicae in the decrease of the risk of the premenopausal
breast cancer (Ambrosone et al., 2004). Some health-protecting
phytochemicals can be found in the sprout in a much higher con-
centration than in the developed plant (Fern´andezOrozco et al.,
2006). These have signicant antigenotoxic effect against dam-

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age to DNA induced by H2O2 as in those people who consumed
for 14 days 113 g of cabbage and leguminous sprouts compared
to the control diet the risk of cancer reduced. The application
of foodstuffs containing bioactive components can lead to the
improvement of the food technologies and to healthy nutrition.
Detoxication action
The detox support provided by brussel sprouts is both compli-
cated and extensive. First, there is evidence from human studies
that enzyme systems in our cells required for detoxication of
cancer-causing substances can be activated by compounds made
from glucosinolates found in brussel sprouts. Brussel sprouts are
an outstanding source of glucosinolates. Studies show that glu-
cosinolates found in brussel sprouts are the detox-activating sub-
stances (Rungapamestry V et al. 2007).
Action against bladder cancer
Isothiocyanates are a well-known class of cancer chemopreven-
tive agents, and broccoli sprouts are a rich source of several iso-
thiocyanates. Munday R reported that dietary administration to
rats of a freeze-dried aqueous extract of broccoli sprouts signi-
cantly and dose-dependently inhibited bladder cancer develop-
ment induced by N-butyl-N-(4hydroxybutyl) nitrosamine. The
incidence, multiplicity, size, and progression of bladder cancer
were all inhibited by the extract, while the extract itself caused no
histological changes in the bladder. Moreover, inhibition of blad-
der carcinogenesis by the extract was associated with signicant
induction of glutathione S-transferase and NAD (P) H: quinone
oxidoreductase in the bladder (Munday R et al. 2008).
Blood sugar regulator
Glycine max seeds when soaked and germinated become highly
effective blood sugar regulators. This was observed in 35 volun-
teer patients with type-II diabetes. All patients except one were
taking oral hypoglycemic drugs (OHG) to control their elevated
blood sugar level before they started taking soaked and germi-
nated soya bean seeds as a medicine to control their blood sugar.
These patients stopped taking OHG during the period of investi-
gation and took only soaked and germinated soya bean seeds as a
medicine to control their high blood sugar level. It was observed
that soaked and germinated soya bean seeds are more effective
than the OHG (Pathak M. 2005).
Parkinson’s disease
Fava bean sprouts are a rich source of levo-dihydroxyphenyla-
lanine (L-DOPA) the precursor of dopamine and is used in the
treatment of parkinson’s disease. Its phytopharmaceutical value
was improved by priming the seeds with natural elicitors like sh
protein hydrolysates (FPH), lactoferrin (LF) and oregano extract
(OE). The elicitors in general stimulated the phenylpropanoid
pathway through the pentose phosphate and shikimate pathway
and enhanced the production of phenolics (Randhir R and Shetty
K. 2003).
Conclusion
Sprouts are forming from seeds during sprouting and are con-
sidered as wonder foods. The sprouts are outstanding sources
of protein, vitamins and minerals and they contain such in the
respect of health-maintaining important nutrients like glucosi-
nolates, phenolic and selenium-containing components in the
Brassica plants or isonflavons in the soya bean. As the sprouts are
consumed at the beginning of the growing phase, their nutrient
concentration remains very high. Compared to the seeds it was
established that the sprout due to its transformed protein content
which is of higher biological value, the higher polyunsaturated
fatty acid content, higher vitamin content and the better utiliza-
tion of the minerals has a higher nutritional value. During the
germination the polysaccharides degrade into oligo- and mono-
saccharaides, the fats into free fatty acids, whereas the proteins
into oligopeptides and free amino acids, which processes support
the biochemical mechanisms in our organism. During the germi-
nation the amount of the antinutritive materials (trypsin inhibitor,
phytic acid, pentosan, tannin) decreases and after the germination
also compounds with health-maintaining effects and phytochemi-
cal properties (glucosinolates, natural antioxidants) could be de-
tected that can have a considerable role among others also in the
prevention of cancer. Thus, germination can lead to the develop-
ment of such functional foods that have a positive effect on the
human organism and that help in maintaining the health.
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