Sprout Nutrition Research Regarding Sprouts and Nutrition – General

The nutritional value of sprouts is well-documented. Take a few minutes to review the research studies we’ve assembled for more information.

“Aqua-culture improved buckwheat sprouts with more abundant precious nutrients and hypolipidemic activity.” Int J Food Sci Nutr. 2009 Jun 30:1-14. Peng CC, Chen KC, Yang YL, Lin LY, Peng RY.

“Barley grass” In: DerMarderosian A, Beutler JA, eds. Facts and Comparisons: The Review of Natural Products. Anon: St. Louis, MO, Facts and Comparisons. January 2002.

“Biochemical and nutritional studies of germinated soybean seeds”, [Article in Spanish]Arch Latinoam Nutr 1985 Sep;35(3):480-90.

“Cereal sprouts: composition, nutritive value, food applications”, Crit Rev Food Sci Nutr. 1980;13(4):353-85., Lorenz K.

“Changes in the carbohydrates and nitrogenous components during germination of proso millet, Panicum miliaceum”, Plant Foods Hum Nutr. 1994 Feb;45(2):97-102. Parameswaran KP, Sadasivam S. Department of Biochemistry, Tamil Nadu Agricultural University, India.

“Contents and digestibility of carbohydrates of mung beans (Vigna radiata L.) as affected by domestic processing and cooking”, Plant Foods Hum Nutr 1988;38(1):51-9, Kataria A, Chauhan BM.

“Effect of Egyptian cooking methods of faba beans on its nutritive value, dietary protein utilization and iron deficiency anemia. 1. The role of main technological pretreatments”, Plant Foods Hum Nutr 1996 Jan;49(1):83-92, Bakr AA.

“Effect of germinated barley foodstuff administration on mineral utilization in rodents” J Gastroenterol. 2000;35(3):188-94. Kanauchi O, Araki Y, Andoh A, Iwanaga T, Maeda N, Mitsuyama K, Bamba T, Hibi T. Applied Bioresearch Center, Corporate Research and Development Division, Kirin Brewery, Takasaki, Japan.

“Effect of Germination on Cereal and Legume Nutrient Changes and Food or Feed Value:  A Comprehensive Review”, from Recent Advances in Photochemistry, Vol. 17, Mobilization of Reserves in Germination, P. L. Finney, 1982.

“Effect of sprouting on the nitrogenous constituents and mineral composition of pigeon pea (Cajanus cajan) seeds”., Plant Foods Hum Nutr. 1991 Jan;41(1):21-6. Obizoba IC., Department of Home Science and Nutrition, University of Nigeria, Nsukka, West Africa.

“The effects of sprouting times on nutritive value of two varieties of African yam bean (Sphenostylis stenocarpa)”. Plant Foods Hum Nutr. 1992 Oct;42(4):319-27. Obizoba IC, Nnam N., Department of Home Science and Nutrition, University of Nigeria, Nsukka.

“The effects of varying sprouting periods on the nutritional quality of normal yellow corn (Zea mays)”, Plant Foods Hum Nutr. 1990 Jan;40(1):73-81., Obizoba IC., Department of Home Science and Nutrition, University of Nigeria, Nsukka.

“Enzymes of nucleic acid metabolism from mung bean sprouts. 3. The identification of 5′-mononucleotides as hydrolysis products of ribonuclease M-2” J Biol Chem 1966 Jun 25;241(12):2881-5, Walters TL, Loring HS.

“Enzymes of nucleic acid metabolism from mung bean sprouts. II. The specificity of 3′-nucleotidase activity and general properties of the 3′-nucleotidase-ribonuclease M2 fraction.”, J Biol Chem, 1966 Jun 25;241(12):2876-80, Loring HS, McLennan JE, Walters TL.

“Enzymes of nucleic acid metabolism from mung bean sprouts. I. Fractionation and concentration of phosphomonoesterase, ribonucleases M1 and M2, 3′-nucleotidase, and deoxyribonuclease” J Biol Chem 1966 Jun 25;241(12):2870-5, Walters TL, Loring HS.

“Evolution and kinetics of monosaccharides, disaccharides and alpha-galactosides during germination of lentils.” Z Lebensm Unters Forsch 1996 Jan;202(1):35-9. Frias J, Diaz-Pollan C, Hedley CL, Vidal-Valverde C.
John Innes Centre, Norwich, UK.

“Evaluation of zinc and magnesium bioavailability from pea (Pisum sativum, L.) sprouts. Effect of illumination and different germination period” International Journal of Food Science & Technology. Volume 41 Issue 6 Page 618-626, June 2006. Gloria Urbano, María López-Jurado, Carlos Aranda, Antonio Vilchez, Lydia Cabrera, Jesus M. Porres & Pilar Aranda. Departamento de Fisiología, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, Granada 18071, Spain.

“Germination and nutrient composition of alfalfa sprouts”,  Hamilton MJ and Vanderstep J. 1979. J. Food Sci. 44:443-445.

“Food safety evaluation of broccoli and radish sprouts” Food Chem Toxicol. 2008 Jan 8, Martínez-Villaluenga C, Frías J, Gulewicz P, Gulewicz K, Vidal-Valverde C., Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, Madrid 28006, Spain.

“Germination and nutrient composition of alfalfa seeds” J. Food Sci. 44(2), 443-445. Hamilton, M.J. and Vanderstoep, J. 1979.

“Influence of germination on the nutritional quality of lentil seeds”, Z Lebensm Unters Forsch 1985 Oct;181(4):318-20, el-Mahdy AR, Moharram YG, Abou-Samaha OR.

“[The influence of germination on the nutritional value of wheat, mung beans and chickpeas]”, Z Lebensm Unters Forsch. 1987 Nov;185(5):386-93., [Article in German] Harmuth-Hoene AE, Bognar AE, Kornemann U, Diehl JF., Bundesforschungsanstalt fur Ernahrung, Karlsruhe, Bundesrepublik Deutschland.

“Legume sprouts as a source of protein and other nutrients.”, J Am Oil Chem Soc 1979 Mar;56(3):382, von Hofsten B.

“Nucleic acid components in carbohydrate-rich food”, Z Lebensm Unters Forsch 1990 Jan;190(1):17-21, [Article in German], Lassek E, Montag A., Institut fur Biochemie und Lebensmittelchemie, Universitat Hamburg, Bundesrepublik Deutschland.

“Nucleoside diphosphate glucosepyrophosphorylase and 5′-nucleotidase from bean sprouts”, Biokhimiia,  1972 Jan-Feb;37(1):146-51, [Article in Russian], Morozova AV, Stepanenko BN.

“Nutrients in seeds and sprouts of alfalfa, lentils, mung beans, and soybeans”, Kylen, Anne M.; McCready, Rolland M., Journal of Food Science (1975), 40(5), 1008-9 CODEN: JFDSAZ; ISSN: 0022-1147. English.

“Nutritional changes caused by the germination of legumes commonly eaten in Chile”, Arch Latinoam Nutr 1992 Sep;42(3):283-90, [Article in Spanish], Camacho L, Sierra C, Campos R, Guzman E, Marcus D., Unidad de Agroindustrias, Universidad de Chile, Santiago.

“Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination”, Plant Foods Hum Nutr 2002 Winter;57(1):83-97, el-Adawy TA.

“Nutritional composition, processing, and utilization of horse gram and moth bean.”, Crit Rev Food Sci Nutr 1985;22(1):1-26, Kadam SS, Salunkhe DK.

“Nutritional improvement of cereals by sprouting.”, Chavan JK, Kadam SS., Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri, India., Crit Rev Food Sci Nutr 1989;28(5):401-37.

“Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods”, Plant Foods Hum Nutr 2001;56(3):203-16. Jirapa P, Normah H, Zamaliah MM, Asmah R, Mohamad K.

“Optimization of Bioactive Compounds in Buckwheat Sprouts and Their Effect on Blood Cholesterol in Hamsters.” J Agric Food Chem. 2008 Jan 24, Lin LY, Peng CC, Yang YL, Peng RY.

“Polyphenol Oxidase from Bean Sprouts (Glycine max l.)”, January/February 2003, Journal of Food Science Vol. 68, No. 1, 2003, T. Nagai and N. Suzuki.

“Potential for the Use of Germinated Wheat and Soybeans to Enhance Human Nutrition”,  from Advances In Experimental Medicine and Biology, 1979, P. L. Finney.

“Processing, suitability and nutritive value of field bean seeds after germination”Journal of the Science of Food and Agriculture, Volume 36, Issue 8, Date: August 1985, Pages: 745-751, Wlodzimierz Bednarski, Jan Tomasik, Barbara Piatkowska, Institute of Food Engineering and Biotechnology, University of Agriculture and Technology, Olsztyn, Poland.

“Quality and sensory evaluation of fifteen kinds of sprouts”. Liaw, T.J.; Shanhua, Tainan: AVRDC, 1997. 16p. : ill., tables En, Abst. in En, AVRDC Summer Student Report.

“Stimulation of gamma-aminobutyric acid synthesis activity in brown rice by a chitosan/glutamic acid germination solution and calcium/calmodulin” J Biochem Mol Biol. 2003 May 31;36(3):319-25. Oh SH., Department of Biotechnology, Woosuk University, Jeonju 565-701, Korea.

“Structural heterogeneity of phospholipase D in 10 dicots.”, Biochem Biophys Res Commun 1996 Apr 5;221(1):31-6, Dyer JH, Zheng S, Wang X., Department of Biochemistry, Kansas State University, Manhattan, 66506, USA.

[Superoxide dismutase and catalase activity in the winter wheat sprout leaves under the effect of exogenous hydrogen peroxide]  Ukr Biokhim Zh. 2008 Nov-Dec;80(6):101-5. [Article in Ukrainian] Batsmanova LM.

“Synthesis of L-ascorbic acid in Vigna mungo sprouts: sequential development of the enzymes involved in the synthesis and metabolism”, American Society of Plant Biologists, Abstract Number:1640, Presented by: Oba, Kazuko, Department of Food Science and Nutrition, Nagoya Women’s University.

“Total Chemically Available (Free and Intrachain) Lysine and Furosine in Pea, Bean, and Lentil Sprouts” J Agric Food Chem. 2007 Nov 1. Rodríguez C, Frías J, Vidal-Valverde C, Hernández A.

“Uptake of various trace elements during germination of wheat, buckwheat and quinoa.”, Plant Foods Hum Nutr 1997;50(3):223-37, Lintschinger J, Fuchs N, Moser H, Jager R, Hlebeina T, Markolin G, Gossler W., Karl-Franzens Universitat Graz, Institut fur Analytische Chemie, Austria.

“Use of Soybeans as Sprouts” Hort. Science, 11(3), 235-236. Adjei-Twum, D.C. 1976. (No Abstract Provided).

“Zinc and copper content of foods used in vegetarian diets.”, J Am Diet Assoc 1980, Dec;77(6):648-54, Freeland-Graves JH, Ebangit ML, Bodzy PW.