MICROGREENS AS A FUNCTIONAL COMPONENT OF THE HUMAN DIET: A REVIEW

Abstract

The alarming growth of chronic diseases is a major problem in Europe, and current data suggest an even greater burden in the future. Although genetic predispositions remain important determinants in the development of certain disorders, the appropriate diet can considerably minimize the risk of many diseases. Many plant species do, in fact, have health-promoting properties due to their high levels of physiologically active chemicals. Glucosinolates, vitamins, tocopherols, saponins, tannins, and other polyphenols have been shown to have beneficial impacts on human health, including cancer, diabetes, cardiovascular, kidney, and Alzheimer's disease prevention. A new plant category known as microgreens has evolved as a rich source of vitamins, minerals, carotenoids, and physiologically active chemicals against these backdrops. Microgreens could have 10 to 100 times more effective phytochemical concentrations than adult equivalents. Furthermore, they are environmentally cultured in regulated environments with no dirt, harmful residues, or excessive water use. However, existing limitations include uncertain methods of action, varying bioaccessibility, and a paucity of published clinical research. Indeed, microgreens could be a viable new food source for people who are interested in consuming healthy diets.