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The consumption of fresh and natural foods as part of our daily diet is gradually increasing as consumers become more aware of the relationship between diet and health. There is also a growing focus on methods and consumption formats that facilitate obtaining quality, safe, and ‘functional’ foods. In the recent past, there has been a surge in the popularity of consuming sprouts and germinated seeds of different vegetable varieties, primarily in Anglo-Saxon and Asian cultures rather than in Western countries.
Currently, we have a vast collection of scientific and technical knowledge about the therapeutic properties of foods in sprout and germinated seed format (seeds germinated for a few days, fresh and natural foods). With the current global situation of the COVID-19 pandemic, the demand for functional foods to boost our immune system has significantly increased, including sprouted seeds from different legume, cereal, and cruciferous varieties (the broccoli and cabbage family).
There is now a diverse range of sprouts, germinated seeds, and microgreens (baby vegetables or microgreens) (Figure 1) that come from a wide group of seeds, from very diverse horticultural varieties and families (e.g., alfalfa, soy, onion, peas, etc.). We highlight, and it is our main interest, the broccoli and cabbage family, the cruciferous vegetables. Thus, watercress, red cabbage, radishes, broccoli, arugula, mustards, etc., offer a wide range of fresh, tasty, and interesting sprouts and germinated seeds for consumption, which are becoming increasingly popular globally.
Sprouts from cruciferous vegetables represent a valuable source of different micronutrients (vitamins, minerals, amino acids), macronutrients (proteins, low in carbohydrates, high in dietary fiber), and secondary metabolites, bioactive compounds (mainly phenolic compounds and glucosinolates) related to their health benefits at different levels, with antimicrobial, anticancer, and anti-obesity properties.
Figure 1. Sprouts, germinated seeds, and microgreens. Different formats, different foods, and combinations of nutrients and flavors with endless gastronomic and therapeutic possibilities.
Generally, depending on the characteristics of the seeds, the production of sprouts (from cruciferous and other types) involves an initiation or ‘priming’ of germination where we can favor the process with different techniques. This aims to facilitate the absorption of water by the seed and initial development, where environmental conditions are crucial. Factors such as temperature, relative humidity, type and amount of light, time, etc., are monitored to establish the most appropriate conditions for each variety, maximizing their composition and ensuring they reach the best conditions for consumption.
From a commercial point of view, there is a broad spectrum of sprouts and germinated seeds available (e.g., broccoli, radishes, kale, watercress, etc.) as this type of fresh product is gaining interest not only in the gourmet kitchen or personalized nutrition (e.g., vegetarian options, health-conscious consumers) but also in the food industry. Sprouts are a source of nutrients and healthy metabolites (several times more concentrated than in adult vegetables) that can be produced in a short period (days), allowing their production throughout the year (no influence of seasonality).
The current variety and diversity of sprouts and germinated seeds from cruciferous types (Brassicaceae) offer a large number of bioactive phytochemicals associated with biological activities and benefits derived from their consumption.
In conclusion, it is worth emphasizing that sprouts from cruciferous vegetables (e.g., broccoli, radishes, red cabbage, watercress, mustards, arugula, etc.) are characterized by their composition rich in beneficial bioactive compounds (phytochemicals) for health. The utility of sprouts as functional ingredients has been researched, and advances in their production as fresh and safe foods with potential health benefits are very relevant. They are increasing and represent a trend of innovation in global agri-food R&D. Our scientific research efforts, discovering and characterizing their nutritional properties and the mechanisms by which they are healthy, as well as their use as food, ingredient, beverage development, flours, encapsulated, etc., connected with their functional evaluation and clinical exploration, continue and intensify, as the development and production of cruciferous