New perspectives on physiological, biochemical and bioactive components during germination of edible seeds: A review

文献类型： 外文期刊

第一作者： Wang, Wei

作者： Wang, Wei;Zhang, Yu;Liu, Siyu;Lu, Hongyun;Shu, Qin;Chen, Qihe;Liu, Siyu;Wang, Wei;Chen, Qihe

作者机构：

关键词： Seed germination; Germinated food; Physiological and biochemical changes; Bioactive components

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：15.3； 五年影响因子：16.6 ）

ISSN： 0924-2244

年卷期： 2022 年 123 卷

页码：

收录情况： SCI

摘要： Background: In recent years, with the accelerated pace of life and the high incidence of chronic diseases, the demand for functional food has been increasingly urgent. Under such circumstances, germinated edible foods have attracted much attention because of their unique physiological effects. Scope and approach: This review mainly summarizes recent studies about the physiological and biochemical changes during edible seeds germination. Further, the different germination treatments and the enrichment of gamma-amino butyric acid are discussed. Finally, the applications of germinated seeds in the food sector are mentioned. Key findings and conclusions: Germination of edible seeds is a complex process of material transformation, which not only improves the nutritional value of raw seeds, but also accumulates a wide variety of bioactive compounds with health benefits. As a potential source of numerous functional ingredients, germinated edible foods have attracted widespread attention for its physiological benefits. Therefore, germinated grain and legume seeds are expected to be functional dietary supplements with a variety of health benefits and medicinal values. Appropriate germination treatments can enrich bioactive components, which is conducive to the efficient production of bioactive functional food. Research in this area is expected to serve the purpose of preventing and alleviating chronic diseases.

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