Effect of germination on the phenolic compounds: content, bioavailability, food applications, and health benefits

Germination of grains and legumes represents a critical stage in plant development, characterized by biochemical transformations that substantially influence their nutritional profile and health-promoting properties. Research indicates that germination provides notable increases in total phenolics, total flavonoids, and antioxidant activity across various grains, suggesting a significant nutritional advantage. Pre-germination treatments, such as soaking, ultrasound, and thermo-alkaline hydrolysis, are strategies employed to modify the biochemical composition of grains and legumes, thereby influencing germination outcomes. These treatments can enhance antioxidant activity by promoting the accumulation of flavonoids and phenolic acids during germination. However, cold plasma treatment may reduce total flavonoid content and antioxidant capacity in germinated grains, highlighting the importance of carefully selecting pre-germination treatments based on the desired nutritional outcomes. Furthermore, the digestion process plays a significant role in determining the release and bioaccessibility of phenolic compounds, including flavonoids and phenolic acids. Studies have shown that these phenolic compounds exhibit increased release and bioaccessibility during digestion, thereby enhancing their potential health benefits. Germinated grains and legumes, including wheatgrass, barley grass, and Tartary buckwheat, have shown promising health benefits, including anti-diabetic, anti-inflammatory, anti-cancer, and neuroprotective properties. These benefits are attributed to their phenolic compounds, antioxidant activity, and ability to modulate various metabolic and oxidative stress pathways, supporting overall health and wellness. Overall, understanding the complex interactions between germination conditions, pre-treatments, digestion processes, and health effects is essential for harnessing the nutritional potential of sprouted seeds and promoting their use in functional foods and dietary interventions.