Sprouts of selected plants as a source of bioavailable antioxidants and lipoxygenase inhibitors
DOI:
https://doi.org/10.12923/Keywords:
phenolic compounds, sprouts, bioaccessibility, bioavailability, lipoxygenase inhibitionAbstract
The beneficial effect of phenolics comes in part due to their antioxidant activity. Sprouts provide higher nutritive value than raw seeds. Thus, the aim of this study was to evaluate bioaccessibility and bioavailability of biologically active compounds from commonly consumed sprouts. Lentil sprouts were the best source of bioavailable phenolics and flavonoids (about 100%). Bioavailability of phenolics from other sprouts did not exceed 50%, whereas flavonoids bioavailability ranged from 16.85% to 36.15%. Bioavailability of free radical scavengers ranged from 56.29% in radish to 73.66% in alfalfa sprouts. Metal ion chelators were potentially the most bioavailable antioxidants (about 90% in all cases). All tested sprouts contained bioavailable reductive compounds, whereas the best source of them were Brasicaceae sprouts (BAV= 186.21% for radish and 230.21% for cress). Studied seedlings, except alfalfa, contained bioavailable lipoxygenase inhibitors, bioavailability ranged from 60.8% to 72.03%. Results confirmed the fact that plant seedlings contained compounds with multi-directorial health-promoting activities.
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