VEGETAL SPROUTS – ARE THEY A “LIVING FOOD”?
Abstract:
In recent years, worldwide, the incidence of obesity and digestive tract disorders increased, both because of inappropriate nutrition and sedentarism, leading to an interest in low-calorie nutrient-rich foods as a prevention measure. Vegetal sprouts (VS) have high nutritional quality with rich fiber, vitamins, minerals, antioxidant properties and high enzyme activity. The purpose of our study was to evaluate the amylolytic, lipolytic and proteolytic enzyme activity of VS available on the market, at different pH values (1.5, 2, 3 and optimum pH) to see if the acid pH of the stomach influences the enzyme activity compared to the optimum pH conditions. The determinations were performed by modified methods from the European Pharmacopoeia 8th Edition in determination the enzymatic activity of the pancreas powder. As a result of the research, we found that there are major differences in enzymatic activity at an optimal pH compared to acid pH, the results being statistically significant.
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