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 …

Microgreens are edible young plants that have recently attracted interest because of their
color and flavor diversity, phytonutrient abundance, short growth cycle, and minimal space …

The bioaccessibility and bioactivity of phenolic compounds in mulberry leaves (MLs) relate
to the digestion process. This study was aimed at investigating the release of phenolic …

Microgreens are novel foods with high concentrations of bioactive compounds and can be
grown easily and sustainably. Among all the microgreens genera produced, Brassicaceae …

Spices, widely used to improve the sensory characteristics of food, contain several bioactive
compounds as well, including polyphenols, carotenoids, and glucosynolates. Acting through …

Our planet is facing food scarcity due to a rapidly growing population. Hence, food
production and sources must adapt to accommodate a growing population and a changing …

Vegetables from the Brassica family are rich in many health-beneficial components,
including high levels of polyphenols and glucosinolates (GSLs). However, their exact …

Polyphenols are multifaceted bioactive compounds, but little is known about their real impact
on human health after consumption. In this work, the phenolic profiling of quebracho, yellow …

Trigonella foenum-graecum L.(Fenugreek) is an annual herb that belongs to Fabaceae
family. The compositional make-up of microgreens depends on prevailing environmental …