As 2018 draws to a close, an interesting review of the health benefits of microgreens was published in October 2018 by a team in Maryland, in the Journal of Agricultural and Food Chemistry. The authors describe how the active compounds in microgreens can prevent inflammation and modulate the immune pathways.
They also discuss the benefits of microgreens with respect to cardiovascular disease or diabetes. You can read the whole paper here (Click on the link title to access):
We have a lot more to tell you about the health benefits of microgreens in the coming weeks, but in the meantime, the whole team wishes you an amazing year 2019 !!
Microgreens are not only beneficial if consumed raw but also integrated in some other cooked foods such as recently shown for adding microgreens to bread (https://bit.ly/2BZgG5i). Red cabbage microgreens contain 40 times more vitamin E, 60 times more vitamin K and 6 times more vitamin C than the same...