Microgreens are young, tender greens that are used to enhance the color, texture, or flavor
of salads and main dishes. They can be grown in small scales and indoors, making them …

Microgreens, a hypothesized term used for the emerging food product that is developed from
various commercial food crops, such as vegetables, grains, and herbs, consist of developed …

Food analysis has traditionally been an important field of application of analytical chemistry.
Indeed, administrations, governments, consumers, and researchers worldwide rely on …

Dietary polyphenols are the most abundant antioxidants in daily diet and widely distributed
in plants and plant-based foods, including vegetables, fruits, cereals, nuts, and beverages …

As the world's population is increasing exponentially, human diets have changed to less
healthy foods resulting in detrimental health complications. Increasing vegetable intake by …

Root vegetables are known all over the world, but they are being less and less consumed by
individuals. The main purpose of this article was to summarize the benefits, health effects …

Gynostemma pentaphyllum (var. Ginpent)(GP) is a variety of Cucurbit with anti-inflammatory
and antioxidant effects in patients. In this manuscript, the main components present in the …

In this study, four Brassicaceae microgreens species, namely kale, red cabbage, kohlrabi,
and radish, were evaluated for their phytochemical compositions using spectrophotometric …

Microgreens are immature and tender edible vegetables that have become relevant in the
market due to their contribution to human health as “functional food”. They can be produced …

In recent years, changes in diet patterns and preferences for fresh food commodities, ready-
to-eat food products, functional foods, and nutraceuticals have increased. Microgreens …