Background Rutin is a common dietary flavonoid which has received great attention in literature, due to their pharmacological properties, including antimicrobial, anti-inflammatory, anticancer, antidiabetic, inter alia . Over 860 products containing rutin are currently marketed in the US. The major disadvantage associated with rutin is its constrained bioavailability, mainly caused by its low aqueous solubility, poor stability and limited membrane permeability. Scope and approach The aim of this contribution is to give an overview of the current methods (conventional and innovative) for the extraction, identification and purification of rutin. Furthermore, recent findings regarding its pharmacological activities and the different approaches to increase rutin solubility in both aqueous and lipid phases will be discussed. Key findings and conclusions Current trends on extraction process have been focused on the discovery and design of green and sustainable extraction techniques to optimize the recovery of rutin. Despite the bioactivity expressed in different in vitro systems, its biological effects in vivo are limited by the poor bioavailability of the flavonoid. The utilization of delivery systems for rutin or its enzymatic or chemical transformation towards highly soluble derivatives have the potential to improve rutin bioavailability, as well as its stability and/or specific biological properties. These novel rutin formulations may bring this promising flavonoid to the forefront of nutraceuticals for the prevention and/or treatment of various chronic human diseases.

Rutin: A review on extraction, identification and purification methods, biological activities and approaches to enhance its bioavailability

Background Germination has been widely employed to produce germinated edible seeds and sprouts for consumption in our daily life. Through simple germination procedures, many edible seeds can be germinated in a short time with improved nutritional and medicinal values. Understanding the main bioactive compounds and bioactivities of germinated edible seeds and sprouts can be helpful for their better utilization as functional foods. Scope and approach This review mainly summarizes recent studies about the bioactive compounds and bioactivities of germinated edible seeds and sprouts, and the potential molecular mechanisms of accumulating bioactive compounds in germination are discussed. Key findings and conclusions Germination can accumulate different bioactive compounds, such as vitamins, γ-aminobutyric acid and polyphenols, and this can be dependent on de novo synthesis and transformation. In addition, germinated edible seeds and sprouts possess many bioactivities, such as their antioxidant capacity, which is significantly increased after germination. Therefore, germination can be a green food engineering method to accumulate natural bioactive compounds, and those germinated edible seeds and sprouts rich in natural bioactive compounds can be consumed as functional foods to prevent chronic diseases.

Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review

Chemical composition and health effects of Tartary buckwheat

Optimizing the ultrasound-assisted deep eutectic solvent extraction of flavonoids in common buckwheat sprouts.

Sprouted grains are widely consumed all over the world. Through simple sprouting procedures, many grains, including cereals and legumes, can develop improved nutritional value(s) in a short time. Understanding the main bioactive compounds of sprouted grains can be helpful to better utilize the sprouted grains as functional foods. Herein, we summarize recent studies on the content and composition of bioactive compounds in sprouted grains, focusing on vitamins, γ-aminobutyric acid, and phenolic compounds. We discuss the possible biosynthetic pathways of some of these bioactive compounds, and finally we highlight the bioactivities of sprouted grains, especially with regard to antioxidant capacity. Overall, sprouting is a green food engineering method to produce and accumulate bioactive compounds in grains, and sprouted grains rich in bioactive compounds are good alternatives to fruits and vegetables due to their potential beneficial functions.

Bioactive compounds and beneficial functions of sprouted grains

Flavonoid analysis of buckwheat sprouts.

Corrigendum to “Flavonoid analysis of buckwheat sprouts” [Food Chem. 170 (2015) 97–101]

Safflower sprouts were grown under different light frequencies and conditions, including fluorescent white light, red LED or blue LED light and darkness. The sprout extracts were tested for their inhibitory effect on melanin synthesis. Two compounds from safflower sprout extract were isolated and tested for their activities. Safflower seeds were sown in growth chambers set to lights and harvested at 9 days after sowing. Methanolic extracts of safflower sprouts were subjected to melanin synthesis inhibitory effect on MTT [3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetraxolium Bromide] and melanin bioassay methods with a dose dependent manner. Two compounds were identified by using open column chromatography and LC-MS (liquid chromatography-mass spectrometry) analysis. The MTT and melanin bioassays with the identified compounds were conducted. Darkness or fluorescent white light irradiation induced extracts with inhibitory effects on melanin synthesis (in a dose dependent manner). In contrast, blue light induced extracts to slightly increase melanin synthesis. It was found that 8-hydroxyarctigenin, a compound isolated from the safflower sprouts grown under fluorescent white light for 9 days after germination, induced inhibitory effect of melanin synthesis. The compound was contained more in the darkness or fluorescent white light treatment than others. Safflower sprouts grown under dark or fluorescent white light conditions were more effective on inhibiting melanin synthesis than conditions under red or blue light. An active compound, 8-hydroxyarctigenin, may be a useful whitening agent in cosmetic resources.

8-hydroxyarctigenin isolated from safflower sprouts inhibits melanogenesis of melan-a cells and light quality during the sprout growth determines the compound yield

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Flavonoid analysis of buckwheat sprouts.

Corrigendum to “Flavonoid analysis of buckwheat sprouts” [Food Chem. 170 (2015) 97–101]

8-hydroxyarctigenin isolated from safflower sprouts inhibits melanogenesis of melan-a cells and light quality during the sprout growth determines the compound yield