Scholarlink

<p>Microgreens refer to small and delicate greens that provide salads and main meals with a vibrant colour, texture, and flavour. They can be easily grown, especially in small-scale indoor rope gardens, making them ideal for controlled environment agriculture, a new type of growing food indoors that can be especially useful in the nourishment of dense urban populations. Besides being pleasing to the eyes, another aspect that has led to the growing popularity of microgreens is their exceptional nutritional value and unusual sensory properties. Microgreens are rich in essential vitamins such as vitamin C, minerals including copper and zinc, and bioactive compounds such as carotenoids, flavonoids, and phenolic acids that act as antioxidants by scavenging free radicals, reducing oxidative stress, and supporting human health. In addition, there are certain health benefits related to microgreens, including anti-inflammatory, anticancer, antibacterial, and blood sugar-regulating effects, hence the popularity of microgreens as a functional food. However, the accumulation of antioxidants and bioactive compounds varies significantly among different microgreen species and genotypes. It is also important how the post-harvest is handled. Research has found that the packaging and storage temperature applied in the storage of microgreens may play a major role in the preservation of the nutritional value of microgreens. The phytochemical composition of microgreens also contributes to their taste, appearance, and overall consumer acceptability. Despite growing scientific interest, knowledge regarding the factors influencing nutritional quality, shelf life, and health-promoting properties of microgreens remains fragmented. Therefore, this comprehensive review critically synthesizes current evidence on the nutritional composition of microgreens, the influence of pre- and post-harvest factors on nutrient retention, their potential health benefits, and sensory attributes. Furthermore, key research gaps and future directions related to cultivation optimization, post-harvest management, and clinical validation of health benefits are highlighted.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Microgreens as functional foods with nutritional quality and health benefits

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年8月4日

查看全文
  • Nilotpal Das,
  • Atin Kumar,
  • Rabasco Tugbe Chie,
  • Rohit Kumar,
  • Sharad Sachan,
  • B. Sri Sai Siddartha Naik,
  • Pradeepto Pal,
  • Jitendra Singh

摘要

Microgreens refer to small and delicate greens that provide salads and main meals with a vibrant colour, texture, and flavour. They can be easily grown, especially in small-scale indoor rope gardens, making them ideal for controlled environment agriculture, a new type of growing food indoors that can be especially useful in the nourishment of dense urban populations. Besides being pleasing to the eyes, another aspect that has led to the growing popularity of microgreens is their exceptional nutritional value and unusual sensory properties. Microgreens are rich in essential vitamins such as vitamin C, minerals including copper and zinc, and bioactive compounds such as carotenoids, flavonoids, and phenolic acids that act as antioxidants by scavenging free radicals, reducing oxidative stress, and supporting human health. In addition, there are certain health benefits related to microgreens, including anti-inflammatory, anticancer, antibacterial, and blood sugar-regulating effects, hence the popularity of microgreens as a functional food. However, the accumulation of antioxidants and bioactive compounds varies significantly among different microgreen species and genotypes. It is also important how the post-harvest is handled. Research has found that the packaging and storage temperature applied in the storage of microgreens may play a major role in the preservation of the nutritional value of microgreens. The phytochemical composition of microgreens also contributes to their taste, appearance, and overall consumer acceptability. Despite growing scientific interest, knowledge regarding the factors influencing nutritional quality, shelf life, and health-promoting properties of microgreens remains fragmented. Therefore, this comprehensive review critically synthesizes current evidence on the nutritional composition of microgreens, the influence of pre- and post-harvest factors on nutrient retention, their potential health benefits, and sensory attributes. Furthermore, key research gaps and future directions related to cultivation optimization, post-harvest management, and clinical validation of health benefits are highlighted.