Functional Properties of Edible Plant and Seed Sprouts (Turkish with English Abstract)

Abstract

Edible sprouts are foods that are rich in functional compounds and obtained by germination some plants and seeds at a certain temperature and time. Sprouts, besides their nutritional properties, are regarded as functional foods because of their dietary fiber and vitamin contents which increase during germination and together with vitamins, minerals, flavonoids and phenolic compounds. The most widely consumed plants as sprouts around the world are broccoli, alfalfa, soybean, pea, chickpea, wheat, barley, oats and buckwheat. In this review, functional properties of some edible plant seeds and sprouts are discussed.

Keywords

• Edible sprout, functional food, germination

Yenilebilir Bitki ve Tohum Filizlerinin Fonksiyonel Özellikleri

Abstract

Yenilebilir filizler; bazı bitki ve tohumlarının belirli sıcaklık ve sürelerde çimlendirilmesi ile elde edilen ve fonksiyonel bileşenlerce zengin gıdalardır. Filizler, besinsel özellikleri yanında çimlendirilmeleri esnasında artış gösteren diyet lifi içeriği ve vitamin, mineral, flavonoidler ve fenolik bileşenler sayesinde önemli fonksiyonel gıdalar arasında değerlendirilmektedirler. Dünyada filiz olarak en fazla tüketilen bitkiler; brokoli, yonca, soya, bezelye, nohut, buğday, arpa, yulaf ve karabuğday gibi ürünlerdir. Bu derlemede, yenilebilir bazı bitki tohum ve filizlerinin çimlendirme sonucu kazanmış oldukları bazı fonksiyonel özellikleri değerlendirilmiştir.

Keywords

• Yenilebilir filiz, fonksiyonel gıda, çimlendirme

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