Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1957: Sprouted Oats as Functional Ingredients: Biochemical Transformations, Nutritional Enhancement, and Health Implications
Foods doi: 10.3390/foods15111957
Authors:
Mary Inthavong
Regine Stockmann
Stefan Kasapis

Over the past few decades, there has been a notable increase in the incorporation of sprouted oats into the human diet, driven by their perceived health benefits from enhanced nutritional qualities and bioactive contents. This review finds that sprouting consistently improves protein digestibility, phenolic content and GABA levels, while reducing anti-nutrients such as phytate—though the extent of enhancement is highly dependent on cultivar and germination conditions. These nutritional modifications contribute to potential health-promoting effects, including anti-inflammatory and chemopreventative properties, thereby opening opportunities in the food, cosmetic, pharmaceutical, and nutraceutical industries. However, a critical gap remains in limited human clinical trials validating these health benefits, and the influence of light spectra on the oat nutritional profile remains unexplored. A critical understanding of these germination-induced changes is essential for optimizing processing parameters and developing innovative products to meet evolving consumer demands for novel, health-focused food products.