Germination: an alternative source to promote phytonutrients in edible seeds

Abstract

Abstract Consumption of less phytonutrient foods has shown to cause different chronic diseases, despite over 50,000 edible plant breed available in various countries around the globe. These edible plants consist of seeds that can be consumed which possessed high health benefits. Moreover, nutritive values such as phytochemicals of edible seeds increased after germination. Therefore, germination has been reported to enhance various bioactive compounds such as γ-amino butyric acid, polyphenols, and vitamins which lead to greater bioactivity such as anti-diabetic, anti-bacteria, and anti-cancer effects when these seeds are consumed. Consequently, germination can be regarded as a cheap and effective way to enhance the nutritional value of edible seeds.