Sprout Nutrition Research Regarding Sprouts and Phenolic Acid
For your convenience, we’ve assembled a complete list of nutrition research about phenolic acid and sprouts.
“Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice” J Agric Food Chem. 2004 Jul 28;52(15):4808-13. Tian S, Nakamura K, Kayahara H., Department of Science of Biological Resources, United Graduate School of Agricultural Sciences, Gifu University, Gifu 501-1193, Japan.
“Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.)”
J Agric Food Chem. 2006 Mar 22;54(6):2045-52. Diaz-Batalla L, Widholm JM, Fahey GC Jr, Castano-Tostado E, Paredes-Lopez O. Programa de Posgrado en Alimentos del Centro de la Republica, Facultad de Quimica, Universidad Autonoma de Queretaro, Queretaro, Qro. 76010, Mexico.
“Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds.” Nahrung. 2003 Oct;47(5):291-9. Fernandez-Orozco R, Zielinski H, Piskula MK. EU Centre of Excellence CENEXFOOD, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland.
“Effect of methyl jasmonate on phenolics, isothiocyanate, and metabolic enzymes in radish sprout (Raphanus sativus L.).” J Agric Food Chem. 2006 Sep 20;54(19):7263-9. Kim HJ, Chen F, Wang X, Choi JH. Department of Food Science and Human Nutrition, Clemson University, Clemson, South Carolina 29634, USA.
“Germination and exposure to UV light and chemical elicitors enhance the phenolic content and antioxidant activity of 13 different seeds” , 2005 IFT Annual Meeting, July 15-20 – New Orleans, Louisiana, Session 36E, Fruit & Vegetable Products: General, B. A. CEVALLOS-CASALS and L. A. Cisneros-Zevallos.
“L-DOPA and Total Phenolic Stimulation in Dark Germinated Fava Bean in Response to Peptide and Phytochemical Elicitors”, Process Biochemistry, Volume 37, Issue 11 , June 2002, Pages 1247-1256, Reena Randhir, Preethi Shetty and Kalidas Shetty, Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, MA 01003, USA.
“Microwave-Induced Stimulation of L -DOPA, Phenolics and Antioxidant Activity in Fava Bean (Vicia faba) for Parkinson’s Diet”, Process Biochemistry, Volume 39, Issue 11 , 30 July 2004, Pages 1775-1784, Reena Randhir and Kalidas Shetty, Chenoweth Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
“Phenolics, Their Antioxidant and Antimicrobial Activity in Dark Germinated Fenugreek Sprouts in Response to Peptide and Phytochemical Elicitors”, Asia Pac J Clin Nutr. 2004;13(3):295-307. Randhir R, Lin YT, Shetty K. Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, MA 01003, USA.
“Phytochemical composition and biological activity of 8 varieties of radish (Raphanus sativus L.) sprouts and mature taproots.” J Food Sci. 2011 Jan-Feb;76(1):C185-92. doi: 10.1111/j.1750-3841.2010.01972.x. Hanlon PR, Barnes DM.
Dept. of Research and Development, Standard Process, 1200 West Royal Lee Dr., Palmyra, WI 53156, USA.
“Screening of antioxidant compounds during sprouting of Brassica oleracea L. var. costata DC.” Comb Chem High Throughput Screen. 2007 Jun;10(5):377-86, Sousa C, Lopes G, Pereira DM, Taveira M, Valentão P, Seabra RM, Pereira JA, Baptista P, Ferreres F, Andrade PB. REQUIMTE/Serviço de Farmacognosia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha 164, 4050-047 Porto, Portugal.
“Stimulation of phenolics, antioxidant and antimicrobial activities in dark germinated mung bean sprouts in response to peptide and phytochemical elicitors”. By: Randhir, Reena; Lin, Yuan-Tong; Shetty, Kalidas. Process Biochemistry, Jan 2004, Vol. 39 Issue 5, p637, 10p;
“Total Phenolics Level, Antioxidant Activities and Cytotoxicity of Young Sprouts of Some Traditional Korean Salad Plants”. Plant Foods Hum Nutr. 2008 Nov 19. Chon SU, Heo BG, Park YS, Kim DK, Gorinstein S. EFARINET Co. Ltd., BI Center, Chosun University, Gwangju, 501-759, South Korea.