It is worth to eat sprouts
January 13, 2019
The Chinese have met on their healing powers as early as 5 thousand. Years ago. They can remove fatigue, restore complexion glare, regulate hormone levels and pressure, and this is just the beginning of the list…
Sprouts are a source of amino acids, fiber, flavonoids and phenolic acids better than seeds and grains and even ripe plants! They are rich in vitamins A, B1, B2, B6, PP, C, E, H2. They contain large amounts of calcium, iron, sulphur, magnesium, potassium and zinc, selenium as well as microelements-lithium, chromium.
The vitamins contained in skiełkowanym seeds are very well absorbed. All species of sprouts have a full set of vitamins and the differences relate to the only concentration. In addition, they contain enzymes that facilitate the absorption of trace elements by the body and flavouring, aromatic and fragrance substances, activationing digestive enzymes. Furthermore, they are also much less caloric than seeds and products produced from them. They are therefore included in functional foods, which are supplemented with vitamin and mineral deficiencies, strengthen the immune system, help regenerate the body and regain strength, and contribute to reducing the risk Incidence of the so-called Civilization diseases (obesity, atherosclerosis and other cardiovascular diseases) and has anticancer effects.
Numerous studies show that sprouts can successfully be used in the prevention and treatment of gastrointestinal disorders, nervous system diseases and even anemia. They also regulate digestive processes, while still strengthening hair and nails.
Sprouts: Nourishing Starter
Germination is a whole series of mechanisms that lead to the revival of the embryo and the start of growth. This process is initiated only when there are favourable environmental conditions, mainly adequate humidity, oxygen access (its concentration should not be less than 21%, because in germinated the seeds have intense breathing) and temperatura8. It is usually lower than the optimum plant growth temperature, which is different in species from different climatic zones, eg. In the case of a cold climate (pea seeds or vetches), the optimal germination temperature is 1-5 °c (for tobacco and rice-around 10 °c), and for plants of warm climate (e.g. melon) 16-19 °c.
The germination of certain species is dependent on the light, which may be characterised by positive fotoblastią (where exposure stimulates germination) or a negative fotoblastią (in which the light inhibits the process). To negatively fotoblastycznych plants include: onions, garlic, other plants Liliaceae, facelię and amaranth. In contrast, fotoblastycznychs include grass, lettuce, cress, Oenothera and Miechunka. Germinate cereals and legumes both in light and in darkness.
The seeds at rest are characterised by reduced metabolism, low water content and resistance to low temperatures. Under the influence of the aforementioned factors awaken to life and develop into young rośliny1. During this transformation, enzymes decompose polysaccharides into oligo-and monosaccharides, fats-to free fatty acids, and proteins-to oligopeptydów and amino acids (e.g. all exogenous amino acids are found in the skiełkowanych of Lucerne seeds). This makes the nutrients contained in germs more readily absorbed by the human body than those present in the seeds.
However, this is not all-germination, along with the distribution processes of seed stock, involves the synthesis processes of vitamins and compounds with antioxidant properties that have a very beneficial effect on our health. Changes in germinated grains occur quickly – the vitamin content increases multiple times in just a few days. This is especially true for vitamin C-in some legumes its amount increases up to 80 times compared to dry seeds!
Seed germination increases their valuable antioxidant properties, comparable to Butylohydroksanizolu (BHA) and alpha-tocopherol properties. As a result of the dynamic metabolic processes in germs, there are valuable chemicals that we include m.in. Phenolic compounds that are beneficial to the human organism. The most valuable are polyphenols, which are characterised by the possibility of extinction of radicals (this capacity of wheat germ is comparable to the strength of coffee acid) and anti-oxidant properties.
However, the activity of buckwheat sprouts is comparable to routine or quercetin. Test carried out with 17 phenols of plant origin (m.in. Routine, chlorogenic acid, vanilla, wanilinowym acid, neohesperydyną, gallus acid, szikimowym acid, ramnetyną and Kempferolem) showed that they have the ability to suppress radicals and Antioxidant work. At the same time, it has been shown that in sprouts bean mung the content of phenols increased at the time of germination while increasing the capacity of the extinction of radicals.
Antioxidant properties of mung bean sprouts, soy skiełkowanej and radishes have been compared to BHA and alpha-tocopherol (vitamin E). From the raw materials tested, the strongest reducing properties and the ability to quench DPPH radicals showed radish sprouts. However, the effectiveness of mung beans and wheat sprouts was comparable to that of coffee and ferulowego acid, and sunflower and radish corresponding to tocopherol and rosemary extracts. Methanolic and acetone extracts from radish sprouts have a considerable ability to break down hydrogen peroxide and to suppress radicals