Effects of elicitation on bioactive compounds and biological activities of sprouts
By HongKai Liu, Yufan Kang, Xiaoyan Zhao, Yunpeng Liu, Xiaowei Zhang, Shujie Zhang. Journal of Functional Foods, 2019
100 citations recorded by the source corpus.
Abstract Foods high in bioactive compounds become more and more popular and sprouts are an edible food with good nutritional values and health benefits. Elicitation is an effective tool to induce physiological changes in plants, and has been used for improving bioactive compounds of sprouts in many studies. The current review presents the effect of elicitation on bioactive compounds and biological activities of sprouts. Elicitation can enhance the accumulation of several bioactive compounds, such as phenolic compounds, glucosinolates, vitamins and γ-aminobutyric acid in sprouts under appropriate conditions by changing the related enzymes activity and gene expression. In addition, the antioxidant capacity and ACE inhibition (angiotensin converting enzyme inhibition) activity can be significantly increased by the action of some elicitors on sprouts. Therefore, elicitation is an efficient tool to improve the content of bioactive compounds and biological activities of sprouts.
Subfields: Molecular Biology, Plant Science
View Paper: https://www.semanticscholar.org/paper/b3a51d5b2696c4131e3d727516c826b1be4d960d
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In Plant Science
Citations in the corpus
- Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research (2020, background): “Recently, a large body of literature has become available about NaCl and Se elicitation in sprouting [81,82], but even for these salts there are still questions that need to be addressed.”