Effect of germination on the phenolic compounds

content, bioavailability, food applications, and health benefits

verfasst von

Deniz Günal-Köroğlu, Tuba Esatbeyoglu, Esra Capanoglu

Abstract

Germination of grains and legumes represents a critical stage in plant development, characterized by biochemical transformations that substantially influence their nutritional profile and health-promoting properties. Research indicates that germination provides notable increases in total phenolics, total flavonoids, and antioxidant activity across various grains, suggesting a significant nutritional advantage. Pre-germination treatments, such as soaking, ultrasound, and thermo-alkaline hydrolysis, are strategies employed to modify the biochemical composition of grains and legumes, thereby influencing germination outcomes. These treatments can enhance antioxidant activity by promoting the accumulation of flavonoids and phenolic acids during germination. However, cold plasma treatment may reduce total flavonoid content and antioxidant capacity in germinated grains, highlighting the importance of carefully selecting pre-germination treatments based on the desired nutritional outcomes. Furthermore, the digestion process plays a significant role in determining the release and bioaccessibility of phenolic compounds, including flavonoids and phenolic acids. Studies have shown that these phenolic compounds exhibit increased release and bioaccessibility during digestion, thereby enhancing their potential health benefits. Germinated grains and legumes, including wheatgrass, barley grass, and Tartary buckwheat, have shown promising health benefits, including anti-diabetic, anti-inflammatory, anti-cancer, and neuroprotective properties. These benefits are attributed to their phenolic compounds, antioxidant activity, and ability to modulate various metabolic and oxidative stress pathways, supporting overall health and wellness. Overall, understanding the complex interactions between germination conditions, pre-treatments, digestion processes, and health effects is essential for harnessing the nutritional potential of sprouted seeds and promoting their use in functional foods and dietary interventions.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Institute of Food and One Health
Molekulare Lebensmittelchemie und -entwicklung

Externe Organisation(en)

İstanbul Teknik Üniversitesi (İTÜ)

Typ

Artikel

Journal

Journal of Food Measurement and Characterization

Band

19

Seiten

8144-8164

Anzahl der Seiten

21

ISSN

2193-4126

Publikationsdatum

11.2025

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften, Allgemeine chemische Verfahrenstechnik, Sicherheit, Risiko, Zuverlässigkeit und Qualität, Wirtschaftsingenieurwesen und Fertigungstechnik

Ziele für nachhaltige Entwicklung

SDG 3 – Gute Gesundheit und Wohlergehen

Elektronische Version(en)

https://doi.org/10.1007/s11694-025-03392-6 (Zugang: Offen)