With the growing interest of society in healthy eating, the interest in fresh, ready-to-eat,
functional food, such as microscale vegetables (sprouted seeds and microgreens), has been …

In the last decade, there has been an increase in the use of sprouted grains in human diet
and a parallel increase in the scientific literature dealing with their nutritional traits and …

Elicitation is a good strategy to induce physiological changes and stimulate defense or
stress-induced responses in plants. The elicitor treatments trigger the synthesis of …

In this review, we discussed different types of sprouts, its antioxidant properties, extraction
techniques, functional food application and health benefits. Sprouts are regarded as …

This study examines the effect of irradiance level produced by solid-state light-emitting
diodes (LEDs) on the growth, nutritional quality and antioxidant properties of Brassicaceae …

The present study was focused on lettuce, a widely consumed leafy vegetable for the large
number of healthy phenolic compounds. Two differently-pigmented lettuce cultivars, ie an …

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of
undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed …

The contents of ascorbic acid, glucosinolates, sulforaphane, anthocyanins, total phenolics,
the activity of myrosinase and phenylalanine ammonialyase (PAL) and the antioxidant …

Broccoli (Brassica oleracea L. var. Italica) contains substantial amount of health-promoting
compounds such as vitamins, glucosinolates, phenolic compounds, and dietary essential …

In a growth chamber study, lettuce (Lactuca sativa) plants were used to evaluate the effects
of water deficits on health-promoting phytochemicals with antioxidant properties. Lettuce …