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 …

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 …

Specialized metabolites from plants are important for human health due to their antioxidant
properties. Light is one of the main factors modulating the biosynthesis of specialized …

Flavonoids are a class of polyphenolic compounds that naturally occur in plants. Sub-groups
of flavonoids include flavone, flavonol, flavanone, flavanonol, anthocyanidin, flavanol and …

Increasing public concern about health has prompted humans to find new sources of food.
Microgreens are young and immature plants that have been recently introduced as a new …

Controlled Environment Agriculture (CEA) is a method of increasing crop productivity per
unit area of cultivated land by extending crop production into the vertical dimension and …

The design of novel and functional foods is a major driver of innovation in the food industry,
which strives to meet consumer's rising demand and expectations for healthy foods. In …

Nutrient deficiency has resulted in impaired growth and development of the population
globally. Microgreens are considered immature greens (required light for photosynthesis …

Photosynthetically active radiation (PAR) is an important environmental cue inducing the
production of many secondary metabolites involved in plant oxidative stress avoidance and …

Microgreens or vegetable greens are just germinated plants harvested once the cotyledon
leaves develop with one set of true leaves, and they are important as a nutrition supplement …