Abstract

The rise in the living standards especially in urban dwellers rely heavily on lengthy food supply chains originated in rural areas, leading to limited access to perishable produce and logistical challenges in transportation. Consequently, numerous urban areas are categorised as ‘food desserts’, lacking adequate access to nutritious foods. Microgreens are young, miniature seedlings of vegetables and herbs, harvested when their cotyledons have fully expanded and their pair of true leaves are emerging or partially expanded. Typically measuring 1-3 inches in height, microgreens reached this stage within 7-14 days post-germination, though the timing can vary based on crop type, variety, and environmental factors. They consist of a central stem, two cotyledon leaves, and often the first pair of young true leaves. They are esteemed for their abundant micronutrients and phytochemicals.Microgreens are abundant in phytochemicals, minerals, and other bioactive substances. The levels of vitamins A, C, E, K, enzymes, and carotenoids vary based on the type of microgreen.This nutritional density has been associated with a lower risk of heart disease and cancer, among other diseases. Thus, including microgreens in one's diet can provide a proactive way to enhance general health and delay the onset of these debilitating conditions. The spectrum of microgreens encompasses a vast array of plant species, ranging from mustard and radish to kale and basil, playing a crucial role in sustaining a healthy ecosystem. Due to essay accessibility, economic viability, and market demand positions microgreens as a promising avenue for sustainable livelihoods and business ventures.A surge in microgreens research has spurred interest in investigating their composition and future studies. The article provides an in-depth analysis of Microgreens nutritional significance, highlighting their potential benefits.

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1. Bhaswant, Maharshi, et al. "Microgreens—A comprehensive review of bioactive molecules and health benefits." Molecules 28.2 (2023): 867.
2. Yadav K. (2021). Microgreens: an ultimate superfood, Indian Horticulture. 26-28.
3. International Journal of Multidisciplinary Research in Arts, Science & Commerce (IJMRASC) ISSN Online: 2583-018X Vol. 2(1), January 2022, pp.51-62 A Short Literature on Microgreens: Understanding their nature and Current Research Keerthana P G1and Subaratinam R.
4. Ebert AW. (2022). Sprouts and Microgreens -Novel food sources for healthy Plants.11:571.
5. Verlinden S. Microgreens; Definitions, Product types, and production practices. Horticulture reviews.2029 Jan8;47:85-124.
6. Galieni A, Falcinelli B, Stagnari F, Datti A, Benincasa P. Sprouts and microgreens: Trends, opportunities, and horizons for novel research. Agronomy. 2020 Sep19;10(9):1424.
7. Choe U, Yu LL, Wang TTY. The Science behind Microgreens as an Exciting New Food for the 21st Century. J Agric Food Chem. 2018;66(44):11519–30.
8. Sharma, Shashank, Priyanka Dhingra, and Sameer Koranne. "Microgreens: Exciting new food for 21st Century." Ecology, Environment and Conservation 26 (2020): S248-S251.

9. Pannico A., Graziano G., El-Nakhel C., Giordano M., Ritieni A., Kyroiacou M., Rouphael Y. Nutritional stress suppresses nitrate content and positively impacts ascorbic acid concentration and phenolic acids profile of lettuce microgreens. Italus Hortus.2020;27:41-52.
10. Huang H, Jiang X, Xiao Z, Yu L, Pham Q, Sun J, et al. (2016). Red cabbage microgreens lower circulating low density lipoprotein, liver cholesterol and inflammatory cytokines in Mice fed a high fat diet. J Agric. Food Chem.264 (48):9161-71).
11. de la Fuente, B., López-García, G., Máñez, V., Alegría, A., Barberá, R., & Cilla, A. (2020). Antiproliferative effect of bioaccessible fractions of four Brassicaceae microgreens on human colon cancer cells linked to their phytochemical composition. Antioxidants, 9(5), 368.
12. Vainio H, Weiderpass E. (2006). Fruit and Vegetables in Cancer presentation. Nutr.Cancer.54:111-142.
13. Ghoora MD, Haldipur AC, Srividya N. Comparative evaluation of phytochemical content, antioxidant capacities and overall antioxidant potential of select culinary microgreens. J Agric Food Res [Internet]. 2020;2(April):100046.
14. Bazzano, L. A., He, J., Ogden, L. G., Loria, C. M., Vupputuri, S., Myers, L. and Whelton, P. K. 2002. Fruit and vegetable intake and risk of cardiovascular-lar disease in US adults: The first National Health and Nutrition Examination Survey Epidemiologic.
15. Tangney, C. C. and Rasmussen, H. E. 2013. Polyphenols, inflammation, and cardiovascular disease. Current Atherosclerosis Reports. 15(5).
16. Guest, J. and Grant, R. 2016. The Benefits of Natural Products for Neurodegenerative Diseases. Advances in Neurobiology. 12 : 199–228.
17. Wadhawan, Surbhi, Jyoti Tripathi, and Satyendra Gautam. "In vitro regulation of enzymatic release of glucose and its uptake by Fenugreek microgreen and Mint leaf extract." International journal of food science & technology 53.2 (2018): 320-326.
18. Veenita Kumari, Shirisha Junuthula and Ravi Teja Mandaka (2023). Microgreens for NutritionalSecurity. Hyderabad: National Institute of Agricultural Extension Management (MANAGE).

Abstract

The rise in the living standards especially in urban dwellers rely heavily on lengthy food supply chains originated in rural areas, leading to limited access to perishable produce and logistical challenges in transportation. Consequently, numerous urban areas are categorised as ‘food desserts’, lacking adequate access to nutritious foods. Microgreens are young, miniature seedlings of vegetables and herbs, harvested when their cotyledons have fully expanded and their pair of true leaves are emerging or partially expanded. Typically measuring 1-3 inches in height, microgreens reached this stage within 7-14 days post-germination, though the timing can vary based on crop type, variety, and environmental factors. They consist of a central stem, two cotyledon leaves, and often the first pair of young true leaves. They are esteemed for their abundant micronutrients and phytochemicals.Microgreens are abundant in phytochemicals, minerals, and other bioactive substances. The levels of vitamins A, C, E, K, enzymes, and carotenoids vary based on the type of microgreen.This nutritional density has been associated with a lower risk of heart disease and cancer, among other diseases. Thus, including microgreens in one's diet can provide a proactive way to enhance general health and delay the onset of these debilitating conditions. The spectrum of microgreens encompasses a vast array of plant species, ranging from mustard and radish to kale and basil, playing a crucial role in sustaining a healthy ecosystem. Due to essay accessibility, economic viability, and market demand positions microgreens as a promising avenue for sustainable livelihoods and business ventures.A surge in microgreens research has spurred interest in investigating their composition and future studies. The article provides an in-depth analysis of Microgreens nutritional significance, highlighting their potential benefits.

🔒 This is a subscription article

Full text is available to subscribers and institutional members. Please choose an option below to access it.

1. Bhaswant, Maharshi, et al. "Microgreens—A comprehensive review of bioactive molecules and health benefits." Molecules 28.2 (2023): 867.
2. Yadav K. (2021). Microgreens: an ultimate superfood, Indian Horticulture. 26-28.
3. International Journal of Multidisciplinary Research in Arts, Science & Commerce (IJMRASC) ISSN Online: 2583-018X Vol. 2(1), January 2022, pp.51-62 A Short Literature on Microgreens: Understanding their nature and Current Research Keerthana P G1and Subaratinam R.
4. Ebert AW. (2022). Sprouts and Microgreens -Novel food sources for healthy Plants.11:571.
5. Verlinden S. Microgreens; Definitions, Product types, and production practices. Horticulture reviews.2029 Jan8;47:85-124.
6. Galieni A, Falcinelli B, Stagnari F, Datti A, Benincasa P. Sprouts and microgreens: Trends, opportunities, and horizons for novel research. Agronomy. 2020 Sep19;10(9):1424.
7. Choe U, Yu LL, Wang TTY. The Science behind Microgreens as an Exciting New Food for the 21st Century. J Agric Food Chem. 2018;66(44):11519–30.
8. Sharma, Shashank, Priyanka Dhingra, and Sameer Koranne. "Microgreens: Exciting new food for 21st Century." Ecology, Environment and Conservation 26 (2020): S248-S251.

9. Pannico A., Graziano G., El-Nakhel C., Giordano M., Ritieni A., Kyroiacou M., Rouphael Y. Nutritional stress suppresses nitrate content and positively impacts ascorbic acid concentration and phenolic acids profile of lettuce microgreens. Italus Hortus.2020;27:41-52.
10. Huang H, Jiang X, Xiao Z, Yu L, Pham Q, Sun J, et al. (2016). Red cabbage microgreens lower circulating low density lipoprotein, liver cholesterol and inflammatory cytokines in Mice fed a high fat diet. J Agric. Food Chem.264 (48):9161-71).
11. de la Fuente, B., López-García, G., Máñez, V., Alegría, A., Barberá, R., & Cilla, A. (2020). Antiproliferative effect of bioaccessible fractions of four Brassicaceae microgreens on human colon cancer cells linked to their phytochemical composition. Antioxidants, 9(5), 368.
12. Vainio H, Weiderpass E. (2006). Fruit and Vegetables in Cancer presentation. Nutr.Cancer.54:111-142.
13. Ghoora MD, Haldipur AC, Srividya N. Comparative evaluation of phytochemical content, antioxidant capacities and overall antioxidant potential of select culinary microgreens. J Agric Food Res [Internet]. 2020;2(April):100046.
14. Bazzano, L. A., He, J., Ogden, L. G., Loria, C. M., Vupputuri, S., Myers, L. and Whelton, P. K. 2002. Fruit and vegetable intake and risk of cardiovascular-lar disease in US adults: The first National Health and Nutrition Examination Survey Epidemiologic.
15. Tangney, C. C. and Rasmussen, H. E. 2013. Polyphenols, inflammation, and cardiovascular disease. Current Atherosclerosis Reports. 15(5).
16. Guest, J. and Grant, R. 2016. The Benefits of Natural Products for Neurodegenerative Diseases. Advances in Neurobiology. 12 : 199–228.
17. Wadhawan, Surbhi, Jyoti Tripathi, and Satyendra Gautam. "In vitro regulation of enzymatic release of glucose and its uptake by Fenugreek microgreen and Mint leaf extract." International journal of food science & technology 53.2 (2018): 320-326.
18. Veenita Kumari, Shirisha Junuthula and Ravi Teja Mandaka (2023). Microgreens for NutritionalSecurity. Hyderabad: National Institute of Agricultural Extension Management (MANAGE).