Sprouted Grains as a Source of Bioactive Compounds for Modulating Insulin Resistance
Sprouted grains are gaining attention as a natural and sustainable source of bioactive compounds with potential benefits in managing insulin resistance (IR), a hallmark of obesity-related metabolic disorders. This review aims to synthesize current findings on the biochemical changes induced during g...
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MDPI AG
2025-08-01
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| Online Access: | https://www.mdpi.com/2076-3417/15/15/8574 |
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| author | Yan Sun Caiyun Li Aejin Lee |
| author_facet | Yan Sun Caiyun Li Aejin Lee |
| author_sort | Yan Sun |
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| description | Sprouted grains are gaining attention as a natural and sustainable source of bioactive compounds with potential benefits in managing insulin resistance (IR), a hallmark of obesity-related metabolic disorders. This review aims to synthesize current findings on the biochemical changes induced during grain germination and their relevance to metabolic health. We examined recent <i>in vitro</i>, animal, and human studies focusing on how germination enhances the nutritional and functional properties of grains, particularly through the synthesis of compounds such as γ-aminobutyric acid, polyphenols, flavonoids, and antioxidants, while reducing anti-nutritional factors. These bioactive compounds have been shown to modulate metabolic and inflammatory pathways by inhibiting carbohydrate-digesting enzymes, suppressing pro-inflammatory cytokines, improving redox balance, and influencing gut microbiota composition. Collectively, these effects contribute to improved insulin sensitivity and glycemic control. The findings suggest that sprouted grains serve not only as functional food ingredients but also as accessible dietary tools for preventing or alleviating IR. Their role in delivering multiple bioactive molecules through a simple, environmentally friendly process highlights their promise in developing future nutrition-based strategies for metabolic disease prevention. |
| format | Article |
| id | doaj-art-d5dd67e7b2f541a4bb314b72c74e67f9 |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-d5dd67e7b2f541a4bb314b72c74e67f92025-08-20T04:00:49ZengMDPI AGApplied Sciences2076-34172025-08-011515857410.3390/app15158574Sprouted Grains as a Source of Bioactive Compounds for Modulating Insulin ResistanceYan Sun0Caiyun Li1Aejin Lee2Food and Nutrition Major, Division of Integrative Biosciences, Myongji University, Yongin 17058, Republic of KoreaFood and Nutrition Major, Division of Integrative Biosciences, Myongji University, Yongin 17058, Republic of KoreaFood and Nutrition Major, Division of Integrative Biosciences, Myongji University, Yongin 17058, Republic of KoreaSprouted grains are gaining attention as a natural and sustainable source of bioactive compounds with potential benefits in managing insulin resistance (IR), a hallmark of obesity-related metabolic disorders. This review aims to synthesize current findings on the biochemical changes induced during grain germination and their relevance to metabolic health. We examined recent <i>in vitro</i>, animal, and human studies focusing on how germination enhances the nutritional and functional properties of grains, particularly through the synthesis of compounds such as γ-aminobutyric acid, polyphenols, flavonoids, and antioxidants, while reducing anti-nutritional factors. These bioactive compounds have been shown to modulate metabolic and inflammatory pathways by inhibiting carbohydrate-digesting enzymes, suppressing pro-inflammatory cytokines, improving redox balance, and influencing gut microbiota composition. Collectively, these effects contribute to improved insulin sensitivity and glycemic control. The findings suggest that sprouted grains serve not only as functional food ingredients but also as accessible dietary tools for preventing or alleviating IR. Their role in delivering multiple bioactive molecules through a simple, environmentally friendly process highlights their promise in developing future nutrition-based strategies for metabolic disease prevention.https://www.mdpi.com/2076-3417/15/15/8574sprouted grainsbioactive compoundsinsulin resistanceGABAfunctional foodsantioxidants |
| spellingShingle | Yan Sun Caiyun Li Aejin Lee Sprouted Grains as a Source of Bioactive Compounds for Modulating Insulin Resistance Applied Sciences sprouted grains bioactive compounds insulin resistance GABA functional foods antioxidants |
| title | Sprouted Grains as a Source of Bioactive Compounds for Modulating Insulin Resistance |
| title_full | Sprouted Grains as a Source of Bioactive Compounds for Modulating Insulin Resistance |
| title_fullStr | Sprouted Grains as a Source of Bioactive Compounds for Modulating Insulin Resistance |
| title_full_unstemmed | Sprouted Grains as a Source of Bioactive Compounds for Modulating Insulin Resistance |
| title_short | Sprouted Grains as a Source of Bioactive Compounds for Modulating Insulin Resistance |
| title_sort | sprouted grains as a source of bioactive compounds for modulating insulin resistance |
| topic | sprouted grains bioactive compounds insulin resistance GABA functional foods antioxidants |
| url | https://www.mdpi.com/2076-3417/15/15/8574 |
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