The first step in the isolation and purification of bioactive compounds from plant material is
extraction. Extraction of secondary metabolites such as phenolic acids and flavonoids is …

With the growing interest of society in healthy eating, the interest in fresh, ready-to-eat,
functional food, such as microscale vegetables (sprouted seeds and microgreens), has been …

Microgreens are young, tender greens that are used to enhance the color, texture, or flavor
of salads and main dishes. They can be grown in small scales and indoors, making them …

Abstract Background Bioactive compounds in Raphanus sativus (radish) have been used to
treat several diseases; therefore, radish has attracted increasing scientific attention due to its …

Lettuce is one of the most widely consumed vegetables worldwide, but its nutritional value
has been underestimated. Lettuce is low in calories, fat and sodium. It is a good source of …

Background Interest in fresh, functional foods is on the rise, compelled by the growing
interest of consumers for diets that support health and longevity. Microgreens garner …

Microgreens have gained increasing popularity as food ingredients in recent years because
of their high nutritional value and diverse sensorial characteristics. Microgreens are edible …

Background Sprouts and microgreens, which are tender, flavourful, rich in nutrients, have a
short growth cycle, and have been recognized as functional foods in the human diet …

Considering the well-being cognizance of masses, the microgreens have emerged as the
potential therapeutic functional foods for improving the overall health by dietary …

Chronic diseases are a major health problem in the United States. Accumulated data
suggest that consumption of vegetables can significantly reduce the risk of many chronic …