Antioxidants Sprouting Up

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A group of Russian scientists recently published a database of the antioxidant content of more than a thousand foods—including, for the first time, an impressive array of before-and-after shots of what happens to seeds when you sprout them. As you can see, the antioxidant content goes up across the board.

So, sprouted lentils, for example, have twice the antioxidant content as unsprouted; chickpeas, five times more; wheat and rye, ten times more; and, amaranth started out as the piddly underdog, but went up twenty-fold.

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• Yashin YI, Nemzer BV, Ryzhnev VY, Yashin AY, Chernousova NI, Fedina PA. Creation of a databank for content of antioxidants in food products by an amperometric method. Molecules. 2010 Oct 22;15(10):7450-66.
• Yashin, Y.I.; Nemzer, B.V.; Ryzhnev, V.Y.; Yashin, A.Y.; Chernousova, N.I.; Fedina, P.A. Creation of a Databank for Content of Antioxidants in Food Products by an Amperometric Method. Molecules 2010, 15, 7450-7466.

Images thanks to Navaneeth Krishnan S via Wikimedia, and wester via flickr

• amaranth
• antioxidants
• chickpeas
• grains
• legumes
• lentils
• rye
• sprouts
• wheat