Vegetable microgreens: The gleam of next generation super foods, their genetic enhancement, health benefits and processing approaches

Antioxidant Capacity and Shelf Life of Radish Microgreens Affected by Growth Light and Cultivars

“…Nowadays, microgreens are gaining popularity in the human diet due to their quick and easy cultivation and rich nutritional value. Especially because of the high concentrations of active compounds such as antioxidants that neutralize free radicals and prevent damage caused by oxidative stress, microgreens are considered as functional food that has positive effects on human health [1][2][3][4][5].…”

“…Microgreens are defined as newly sprouted, tender, immature green vegetables, without roots and with fully developed cotyledons or with partially developed first true leaves. The plants are usually harvested 7 to 14 days after sprouting, depending on the species [3,4,6]. The most commonly consumed microgreens are from Brassicaceae, Lamiaceae, and Fabaceae families [2,4,7].…”

“…The plants are usually harvested 7 to 14 days after sprouting, depending on the species [3,4,6]. The most commonly consumed microgreens are from Brassicaceae, Lamiaceae, and Fabaceae families [2,4,7]. Microgreens are a good source of ascorbic acid, carotenoids, tocopherols, and phenols, as well as macroelements such as K and Ca and microelements Fe and Zn [4,6,7].…”

“…The most commonly consumed microgreens are from Brassicaceae, Lamiaceae, and Fabaceae families [2,4,7]. Microgreens are a good source of ascorbic acid, carotenoids, tocopherols, and phenols, as well as macroelements such as K and Ca and microelements Fe and Zn [4,6,7]. It has been shown that they contain higher concentrations of carotenoids, anthocyanins, phenols, vitamins, and minerals in comparison to mature plants and seeds [3,8,9].…”

“…It has been shown that they contain higher concentrations of carotenoids, anthocyanins, phenols, vitamins, and minerals in comparison to mature plants and seeds [3,8,9]. Microgreens are often used for garnishing soups, salads, and sandwiches, and are consumed raw to retain their concentrated flavors, tender textures, vibrant color, and nutrients that are usually lost during heat treatment [4,10,11].…”