В последние годы микрозелень, или молодая зелень овощей, собранная на стадии рассады, привлекает особое внимание благодаря пищевой ценности и потенциальной пользе для здоровья. Цель статьи – обзор результатов научных исследований оценки и биодоступности антиоксидантной активности микрозелени, а также состояние и перспективы использования. В качестве материалов исследования послужили научные статьи, опубликованные в период с 2015 по 2023 г. Научный поиск провели в научных базах данных ScienceDirect, Scopus и Web of Science. Поиск проводился с применением дескрипторов «микрозелень», «антиоксидантная активность», «выращивание микрозелени», «пищевая ценность», биодоступность». Среди статей, соответствующих критериям включения, для составления данного обзора было выбрано 88 исследований. Результаты исследований показали, что микрозелень содержит многие биологически активные вещества, оказывающие влияние на антиоксидантную активность. Это глюкозинолаты, каротиноиды и фенольные соединения, витамины (С, Е и К), клетчатка и жирные кислоты омега-3, а также многие микро- и макроэлементы (железо и магний) и другие питательные вещества. Антиоксидантные соединения играют ключевую роль в борьбе с окислительным стрессом и имеют ряд преимуществ для здоровья: от здоровья сердечно-сосудистой системы до контроля диабета и потенциальной противораковой эффективности. Вместе с тем качественный и количественный состав многих антиоксидантных веществ, установленных в микрозелени, зависит от вида растения, условия выращивания и времени сбора урожая. Микрозелень является перспективным продуктом функционального и профилактического назначения. Дальнейшие научные исследования должны быть сосредоточены на оптимизации методов выращивания, изучении поглощения антиоксидантов и их потенциального применения в функциональных продуктах питания и нутрицевтиках. Данный обзор может быть использован в качестве материала для дальнейших исследований микрозелени и ее антиоксидантной активности.
In recent years, microgreens, or young vegetable greens harvested at the seedling stage, have received particular attention due to their nutritional value and potential health benefits. The purpose of the article is to review the results of scientific research on the assessment and bioavailability of the antioxidant activity of microgreens, as well as the status and prospects for use. The research materials were scientific articles published between 2015 and 2023. The scientific search was carried out in the scientific databases ScienceDirect, Scopus and Web of Science. The search was conducted using the descriptors “microgreens”, “antioxidant activity”, “microgreens cultivation”, “nutritional value”, bioavailability.” Among the articles that met the inclusion criteria, 88 studies were selected for this review. Research results have shown that microgreens contain many biologically active substances that affect antioxidant activity. These are glucosinolates, carotenoids and phenolic compounds, vitamins (C, E and K), fiber and omega-3 fatty acids, as well as many micro and macroelements (iron and magnesium) and other nutrients (fiber and omega-3 fatty acids). Antioxidant compounds play a key role in combating oxidative stress and have a range of health benefits, from cardiovascular health to diabetes control and potential anti-cancer effectiveness. At the same time, the qualitative and quantitative composition of many antioxidant substances found in microgreens depends on the type of plant, growing conditions and harvest time. Microgreens are a promising product for functional and preventive purposes. Further scientific research should focus on optimizing growing methods, studying the absorption of antioxidants and their potential use in functional foods and nutraceuticals. This review can be used as material for further research on microgreens and their antioxidant activity.
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