The role of bioactive compounds from grains and legumes for combating anemia: a review

AbstractAnemia is a major global health concern characterized by reduced hemoglobin concentration and impaired oxygen carryingcapacity of blood primarily caused by iron deficiency and inadequate intake of essential micronutrients. In recent years,germinated grains, legumes and pseudocereals have gained considerable attention as functional foods due to their improvednutritional composition and the presence of biologically active compounds. This review aims to summarize and criticallyevaluate the role of bioactive compounds present in sprouted grains and legumes in the prevention and management of anemia.Relevant information was collected from peer-reviewed research articles, experimental studies and review papers focusing onsprouting induced biochemical changes, nutritional bioavailability and hematological benefits. Germination is a naturalphysiological process that activates endogenous enzyme within seeds, resulting in significant biochemical and nutritionalmodifications. During this process antinutritional factors such as phytic acid, tannins and enzymes inhibitors are significantlyreduced thereby enhancing the bioavailability of essential minerals particularly iron and zinc. At the same time, germinationincreases the level of vitamin C and B-complex vitamins as well as bioactive phytochemicals such as flavonoids, phenoliccompounds and ferritin-bound iron. These components play an important role in improving iron absorption, stimulatingerythropoiesis and protecting erythrocytes from oxidative stress through antioxidant mechanisms. Several sprouted grains andlegumes including mung bean (Vigna radiata), chickpea (Cicer arietinum), lentil (lens culinaris), soyabean (Glycine max),fenugreek (Trigonella foenum-graecum), wheat (Triticum aestivum), finger millet (Eleusine coracana), barley (Hordeumvulgare), horse gram (Macrotyloma uniflorum), quinoa (Chenopodium quinoa), sunflower (helianthus annuus) and pea (Pisumsativum) have demonstrated notable anti-anemic potential in nutritional and experimental studies. Evidence suggests that thesesprouts improve hemoglobin levels, enhance iron bioavailability promote red blood cell production and provide antioxidantprotection to erythrocytes. Therefore, sprouts grain and legumes may serve as a cost-effective and nutritionally valuable dietaryapproach for the prevention and management of anemia.