Sprouts are a potential natural source of diverse bioactive compounds with various health-benefiting effects in the prevention and treatment of diseases [17]. Microcomponents of alfalfa sprouts which include trace elements such as copper (Cu), manganese (K), and selenium (Se) play fundamental roles in controlling oxidative stress and free radical balance in various physiological processes. Mn, a constituent of manganese superoxide dismutase (Mn-SOD), is an enzyme that averts the effects of free radicals on mitochondria [18]. The high concentration of Mn in alfalfa sprouts can aid in stimulating insulin secretion and improve insulin function in diabetic patients [19]. On the other hand, Cu is a component of cytochrome oxidase and plays a critical role as a free oxygen scavenger. Se forms a structural part of several glutathione peroxidase enzymes which act as regulators in the redox state of various biomolecules [18]. Alfalfa sprouts are also rich in vitamins such as vitamin B complex [20], vitamins C and E [21]. Moreover, a diverse number of phenolic compounds (gallic and caffeic acids), flavonoids (apigenin, kaempferol, myricetin, naringin quercetin, rutin, daidzein, and genistein) can be found in a substantial amount in alfalfa sprouts [22]. These compounds are responsible for antidiabetic, anti-obesity, antioxidant, as well as many other biological activities. Other non-phenols such as the saponin component of alfalfa play key biological functions in the body [23]. Saponins and their derivatives such as prosapogenins and sapogenins have been reported to exert a high antimicrobial activity against yeasts and bacterial strains [24]. Studies also reveal that saponins can inhibit cholesterol esterase, acetyl coenzyme, and carboxylase enzymes, thereby preventing fatty acid synthesis in the body [19]. The inhibitory function of saponins on fatty acids synthesis helps balance the ratio between high-density lipoprotein (HDL) cholesterol and low-density lipoprotein (LDL) cholesterol.

Buckwheat is a cereal plant belonging to the family Polygonaceae containing approximately 1200 species [25]. It exists as common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum Gaertn.) [26]. Buckwheat is considered to be a valued source of high-quality proteins, fats, dietary fibers, as well as mineral nutrients [27]. Common buckwheat sprouts contain abundant flavonoids including orientin, vitexin, rutin, and their derivatives [28]. Anthocyanins, C-glycosylflavones (orientin, isoorientin, vitexin, and isovitexin), rutin, and quercetin are involved in the antioxidant activity of buckwheat [29,30]. Tartary buckwheat is composed of rutin as the major flavonoid component playing key roles in various health-promoting activities [31]. Other compounds including vitamins C and E, β-carotene, and γ-aminobutyric acid (GABA) have been shown to possess potential health benefits in buckwheat [32,33,34].

Vegetables of the family Brassica such as broccoli and red cabbage are of great interest in nutrition. Studies have linked the intake of Brassica vegetables to reduced health risks related to aging [7]. Among the ingredients responsible for the health effects of these vegetables are phenolic compounds such as anthocyanins [35,36]. Red cabbage is specifically rich in acylated anthocyanins responsible for the positive effects on the gastrointestinal tract [37,38]. Broccoli sprouts contain gallic, kaempferol, chlorogenic, sinapinic benzoic, quercetin, and ferulic have been shown to exert health benefits in the body [39]. The major non-phenolic compound reported in almost all the Brassica vegetables is glucosinolates (GLs) [40]. Glucosinolates (GLs) are synthesized from a small number of primary amino acids including tyrosine, phenylalanine, and tryptophan [41]. These metabolites are found inside vacuoles and can be degraded by the myrosinase enzyme into simpler, active forms such as isothiocyanates and thiocyanates [41,42]. Several GLs have been identified in broccoli [43]. Among these, glucoraphanin is the dominant and most known GLs in broccoli sprouts composing 81% of the total GLs content [44]. GLs in the vegetables are inactive, but they can be hydrolyzed to generate the active form, sulforaphane (4-methylsulfinylbutyl isothiocyanate) in plants and upon digestion in humans [45]. Myrosinase enzyme, a family of enzymes involved in plant defense mechanism and also present in the human gut catalyzes the conversion of GLs into active form improving their bioavailability [46].