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Microgreens, the tender miniature version of nutrient dense seedlings of vegetables and herbs, have gained considerable attention for their superior phytochemical composition, potential health-promoting factors, and culinary appeal. This review critically evaluates the diversity of microgreen species, their nutritional superiority over mature greens, and the advanced strategies that enhance their quality and yield. Species from families like Brassicaceae, Fabaceae, and Apiaceae are widely recognized for their rich concentrations of vitamins (A, C, E, K), minerals, and bioactive compounds such as sulforaphane, phenolics, anthocyanins, and quercetin. The paper explores various microgreen production methods including traditional soil-based systems, hydroponics, and aeroponics emphasizing their efficiency, sustainability, and adaptability to urban farming. Furthermore, emerging non-thermal seed enhancement techniques such as high-pressure processing and pulsed electric fields are discussed for their role in improving germination rates and phytochemical accumulation. The review also outlines the impact of post-harvest processing methods (e.g., drying, freezing, juicing, etc.) on nutrient retention and bioavailability. Special attention is given to the therapeutic properties of microgreens in preventing oxidative stress-related diseases, supporting cardiovascular health, and modulating immune responses. Given their rapid growth cycle, low resource requirements, and exceptional nutrient density, microgreens present an innovative solution for addressing micronutrient deficiencies and promoting the development of functional or value-added food products. In light of this, the objective of the study is to foster microgreens' integration into the fields of nutrition and food science by providing a thorough knowledge of microgreens, their production methods, and the impacts of different food processing techniques on their nutritional content.
Kainikkara et al. (Sun,) studied this question.