As we all know by this stage, there is a lot of misinformation out there on the internet, especially when it comes to matters relating to health. Our health is the most important asset we ever will own and we need to protect it at all costs. The last thing we want as a business and as individuals that also value honest, accurate and scrutinised information, is to mislead or over-promise about the health benefits that sprouting and microgreens can offer.
For this reason, I’ve compiled a list of scientific, peer reviewed studies that have influenced my dietary decisions so that you can explore these topics yourself and make up your own mind if eating these foods is right for you.
Below are 8 articles to get your started down the rabbit hole! (including my favourite one at the end!)
Summary: Sprouting activates enzymes in a dormant seed and triggers various enzymatic activities leading to the breakdown of stored proteins, carbohydrates, and lipids into simpler forms. During the process, the degradation of sugars, free amino acids, and organic acids is significantly increased . The processes ultimately increase the bioavailability of active compounds in sprouted seeds .
Summary: Sprouting lentils and mungbeans increases the populations of lactobacillus and bifidobacterium which in turn boost populations in your gut.
Summary: Numerous in vitro and in vivo studies demonstrated that broccoli seedlings possess various biological properties, including antioxidant, anticancer, anticancer, antimicrobial, anti-inflammatory, anti-obesity and antidiabetic activities.
Summary: This study suggests that daily intake of broccoli sprouts improves bowel habit in human subjects.
Summary: In the current literature related to cruciferous sprouts and their health benefits, these foods have been consistently demonstrated as contributors to the normalization of blood glucose levels and the lipid profile, as well as to the maintenance of redox balance in cells and tissues. These functions have a direct effect on the overall health of humans.
Summary: In sprouted grains almost all nutrients are fully available and various antioxidants occur at higher concentrations, thus providing the base to define sprouts as “functional foods”.
Summary: The consumption of microgreens has nowadays increased due to higher concentrations of bioactive components such as vitamins, minerals, and antioxidants than mature greens, which are important for human health.
Summary: Compared to their mature-leaf counterparts, microgreens contain higher amounts of important phytonutrients (ascorbic acid, β-carotene, α-tocopherol, and phylloquinone) and minerals (Ca, Mg, Fe, Mn, Zn, Se, and Mo) and lower nitrate.
I hope these articles inspire you to research further into these amazing foods. We are always happy to answer any questions you may have as you decide if sprouting and microgreens are right for you!
Thanks for reading!