Sprout Nutrition Research Regarding Sprouts and Vitamins

The vitamins contained in sprouts have been the subject of extensive research – much of which has been assembled in our library of additional research articles.

“An evaluation of germinating beans as a source of vitamin C in refugee foods”, Eur J Clin Nutr 1998 Feb;52(2):115-8, Riddoch CH, Mills CF, Duthie GG.

“Direct Antioxidant Activity of Purified Glucoerucin, the Dietary Secondary Metabolite Contained in Rocket (Eruca sativa Mill.) Seeds and Sprouts” J Agric Food Chem. 2005 Apr 6;53(7):2475-2482. Barillari J, Canistro D, Paolini M, Ferroni F, Pedulli GF, Iori R, Valgimigli L.

“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.

“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.


Additional Research

“Changes of dolichol and dolichyl fatty acyl esters during the germination and development of soybeans.”, Biochem Cell Biol 1992 Jun;70(6):466-9Ishinaga M, Yamauchi T, Egusa K, Kuroda K.Department of Food and Nutrition, Hiroshima Women’s University, Japan.

“Determination and Health Implication of the Erucic Acid Content of Broccoli Florets, Sprouts, and Seeds”, J. of Food Sci., Vol. 67, No. 7, 2002 L. West, I. Tsui, B. Balch, K. Meyer, and P.J. Huth

“Dihydroxy-7-methoxy-1,4-benzoxazin-3-one (DIMBOA) and 2,4-dihydroxy-1,4-benzoxazin-3-one (DIBOA), two naturally occurring benzoxazinones contained in sprouts of Gramineae are potent aneugens in human-derived liver cells (HepG2).”, Cancer Lett. 2006 Apr 24; [Epub ahead of print]Buchmann CA, Nersesyan A, Kopp B, Schauberger D, Darroudi F, Grummt T, Krupitza G, Kundi M, Schulte-Hermann R, Knasmueller S.Division Institute of Cancer Research, Department of Medicine I, Medical University of Vienna, Borschkegasse 8a, 1090 Vienna, Austria.

“Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum).”, Plant Foods Hum Nutr 1994 Jun;45(4):381-8Bishnoi S, Khetarpaul N, Yadav RK.Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.

“Effect of gamma-aminobutyric acid-rich germinated brown rice on indexes of life-style related diseases”, Nippon Ronen Igakkai Zasshi. 2004 Mar;41(2):211-6. [Article in Japanese]Morita H, Uno Y, Umemoto T, Sugiyama C, Matsumoto M, Wada Y, Ishizuka T.Department of General Medicine, Gifu University School of Medicine.

“Effect of heat treatment and germination on alpha amylase inhibitor activity in chick peas (Cicer arietinum L.).”, Plant Foods Hum Nutr 1994 Sep;46(2):133-7Mulimani VH, Rudrappa G.Department of Biochemistry, Gulbarga University, India.

“On the mechanisms of stimulation and inhibition during germination of wheat seeds in extremely low frequency electromagnetic fields”, [Article in Russian]Biofizika. 2007 Mar-Apr;52(2):332-8 Aksenov SI, Grunina TIu, Goriachev SN.

“Elicitation of the proline-linked pentose phosphate pathway metabolites and antioxidant enzymes in dark, germinated fava bean sprouts by aspirin.”, Institute of Food Technologists Annual Meeting, New Orleans, Jun 29, 2008. Reena Randhir, UMass, Amherst, MA; Kalidas Shetty, UMass, Amherst, MA

“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.

“Influence of germination with different selenium solutions on nutritional value and cytotoxicity of lupin seeds.”, J Agric Food Chem. 2009 Feb 25;57(4):1319-25Frias J, Gulewicz P, Martínez-Villaluenga C, Pilarski R, Blazquez E, Jiménez B, Gulewicz K, Vidal-Valverde C.Instituto de Fermentaciones Industriales and Instituto de Química Orgánica General (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.

“Isoenzyme composition and some properties of pea lipoxygenase”, Biokhimiia 1977 Nov;42(11):2079-85[Article in Russian]Borisova IG, Chepurenko NV, Budnitskaia EV.

“Measuring Effects of Music, Noise, and Healing Energy Using a Seed Germination Bioassay.”, J Altern Complement Med. 2004 Feb;10(1):113-22.Creath K, Schwartz GE.Center for Frontier Medicine in Biofield Science and Department of Medicine, University of Arizona

“Microbiological assay for saponin in alfalfa products.”, Livingston AL, Whitehand LC, Kohler GO. J Assoc Off Anal Chem 1977 Jul;60(4):957-60

“Oryzatein, a novel brown rice protein that may be used as a hypoallergenic replacement for soy, whey, and casein proteins currently used in any food applications”, 2005 IFT Annual Meeting, July 15-20 – New Orleans, Louisiana Session 3, NEW PRODUCTS

“Partial purification and properties of a phosphatidylinositol 4,5-bisphosphate hydrolyzing phospholipase C from the soluble fraction of soybean sprouts.”, Mol Cells 2002 Jun 30;13(3):377-84Park SK, Lee JR, Lee SS, Son HJ, Yoo JY, Moon JC, Kwon HY, Lim CO, Bahk JD, Cho MJ, Lee SY.Division of Applied Life Sciences, Plant Molecular Biology and Biotechnology Research Center, Gyeongsang National University, Jinju, Korea.

“Preparation of Selenium-enriched Sprouts and Identification of Their Selenium Species by High-performance Liquid Chromatography-Inductively Coupled Plasma Mass Spectrometry.”, Biosci Biotechnol Biochem. 2004 Jan;68(1):193-9. Sugihara S, Kondo M, Chihara Y, Yuji M, Hattori H, Yoshida M.Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Kansai University.

“Effect of radiation processing on nutritional and sensory quality of minimally processed green gram and garden pea sprouts”, Sachin N. Hajare, Sunil D. Saroj, Varsha S. Dhokane, R. Shashidhar and Jayant R. Bandekar. Food Technology Division, Bhabha Atomic Research Centre, Mumbai

“Single column approach for the liquid chromatographic separation of polar and non-polar glucosinolates from broccoli sprouts and seeds.”, J Chromatogr A 2002 Aug 9;966(1-2):227-32. West L, Tsui I, Haas G. Kraft Foods North America, Research and Development.

“Some simple methods of home processing and their implication with weaning foods.”, Nahrung 1992; 36(1):26-33. Moussa WA, Tadros MD, Mekhael KG, Darwish AE, Shakir AH, El-Rehim EA. Nutrition Institute, Cairo, Egypt.

“Soy product consumption in 10 European countries: the European Prospective Investigation into Cancer and Nutrition (EPIC) study.”, Public Health Nutr. 2002 Dec; 5(6B):1217-26. University Medical Centre Utrecht (UMCU), The Netherlands.

“Stability of Se species in plant extracts rich in phenolic substances.”, Anal Bioanal Chem. Cuderman P, Stibilj V., Jozef Stefan Institute, Slovenia.

“Studies on the development of infant foods from plant protein sources. Part I. Effect of germination of chickpea (Cicer arietinum) on the nutritive value and digestibility of proteins.”, Arch Latinoam Nutr.1985 Jun; 35(2):315-25. Khaleque A, Elias LG, Braham JE, Bressani R.

“Study on the influencing factor of cultivating mungbean sprouts rich in chromium”, Wei Sheng Yan Jiu. 2003 Feb; 31(1):67-9. Wang S, Huang J, Huang W, Sun G., Nanjing Sanitation and Anti-epidemic Station, Nanjing, China.

“Modulation of histone deacetylase activity by dietary isothiocyanates and allyl sulfides: Studies with sulforaphane and garlic organosulfur compounds.”, Environ Mol Mutagen. 2009 Feb 5. Nian H, Delage B, Ho E, Dashwood RH. Linus Pauling Institute, Oregon State University, Corvallis, Oregon.