A comprehensive review on the antioxidant activities and health benefits of microgreens: current insights and future perspectives

Abstract

SummaryMicrogreens contain an abundance of antioxidants (glucosinolates, carotenoids, and phenolic compounds), vitamins (C, E, and K), minerals (iron and magnesium), and other nutrients (fibre and omega‐3 fatty acids). They have been shown to promote cardiovascular health, reduce inflammation, combat cancer, manage diabetes, protect the nervous system, and improve digestion. This review investigates the antioxidant content and health implications of microgreens, providing current insights and prospective outlooks. The types of antioxidants found in microgreens, as well as the factors that influence their content, such as species, growing conditions, and harvesting time, are discussed. The review highlights antioxidants' role in cardiovascular health, inflammation reduction, cancer defence, diabetes management, and nervous system protection. The antioxidant properties of microgreen varieties are discussed. The bioavailability of antioxidants from microgreens, culinary applications, and incorporation into the diet are elaborated. The section of future perspectives covers the commercial potential of microgreens, optimal harvest timing, research directions, and potential functional food and nutraceutical uses. The aim and scope of this review are to provide a comprehensive understanding of the antioxidant content in microgreens and their associated health benefits. It also seeks to identify gaps in current research and suggest avenues for future studies, especially concerning their relevance in human health and nutrition.