NMDM121 MEDICINAL FOOD SCIENCE Session 21 Medicinal ... · PDF fileAlgae and Sprouts...

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NMDM121

MEDICINAL FOOD SCIENCE

Session 21

Medicinal Mushrooms,

Algae and Sprouts

Nutritional Medicine Department


Session Summary

Discuss the nutritional values, phytochemical profiles,

therapeutic benefits and potential cautions associated with

the consumption of:

• Medicinal mushrooms

• Algae

• Sprouts


Medicinal Mushrooms

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Mushrooms: Introduction

• Mushrooms belong to the Fungi Kingdom – i.e. they are

not in the Plant or Animal Kingdoms.

• The term mushroom refers to “a consumable fruit body,

mostly above ground, of higher fungi. A fruit body is

formed from spacious mycelium, mostly underground, as

a result of the fructification process. The lifetime of the

bulk of fruit bodies is only 10–14 days” (Kalac, 2012).

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Mushrooms can be divided into three categories according

to their nutritional strategy:

• Mycorrhizal or symbiotic species form a close,

mutually favourable relationship with their host

vascular plant, usually a tree.

• Saprotrophic species or saprophytes derive their

nutrients from dead organic material.

• The third group of parasitic species lives on other

species in a non-symbiotic relationship.

(Kalac, 2012)



• Recent estimates of the number of fungi on Earth range from 500,000 to 10 million species with 1.5 million species being the generally accepted working figure.

• The number of mushroom species on Earth is estimated at 150,000, yet perhaps only 10% (approximately 15,000 named species) are known to science.

• Eastern cultures hold mushrooms in the highest class of

medicine – more than 200 varieties are used in TCM.

(Wasser, 2011; Smith et al., 2005)


Mushrooms: Nutrients

• The next slide shows the quantities of some of the key

nutrients found in raw button mushrooms.

• Other mushrooms have a similar nutrient profile; however, the

amounts vary depending on the individual variety of

mushroom as well as growing and storing conditions.

• A lot of the interest in the medicinal use of mushrooms

centres around the polysaccharides known as glucans –

these are being investigated for their immune modulating

effects and vary depending on the individual variety of

mushroom.

• Mushrooms can also contribute reasonable amounts of some

B vitamins, chromium and selenium and, if exposed to UV

light, vitamin D2.



Nutrient Per 100 grams

(Raw button)

% RDI

Energy 103 kilojoules

Protein 3.3 grams

Fat 0.3 grams

Carbohydrate 0.3 grams

Fibre 1.5 grams

Riboflavin (Vit B2) 0.37 mg 28% RDI men; 36% RDI women

Niacin 3.72 mg (NE) 25% RDI men; 29% RDI women

Biotin 8.9 mcg 30% AI men; 36% AI women

Chromium 13.4 mcg 38% RDI men; 53% RDI women

Selenium 15.4 mcg 22% RDI men; 26% RDI women

(NUTTAB, 2010)



Macronutrients

• As can be seen from the previous table, mushrooms

are generally low in kilojoules, low in carbohydrates,

low in fat and have a modest amount of protein.

Carbohydrates

Mushrooms contain the following carbohydrates:

• Mannitol (sugar)

• Trehalose (oligosaccharide)

• Polysaccharides – chitin, glycogen, glucans (e.g. β-

glucans)



Chitin

• Chitin is a β-1,4-linked homopolymer of N-acetylglucosamine

and accounts for up to 80–90% of the dry matter in mushroom

cell walls.

• It is absent in humans but is also found in the skeletal

elements in oomycetes, insects, crustaceans and parasitic

nematodes.

• In terms of global biomass, chitin is the second most

abundant polysaccharide in nature after cellulose.

• Chitin is indigestible for humans.



Fungal Glucans

• Fungal glucans can be water soluble or insoluble. The

insoluble fractions are usually structural components of the

cell wall cross-linked to other polysaccharides like chitin or

proteins.

• There are approximately 300 different glucans found in

nature. Glucans differ in their primary structure (basic type of

sugar), type of linkage (α, β, etc.), degree of branching and

molecular weight, among other parameters.

• The bioactive glucans from mushrooms have been identified

as α-D-glucans, β-D-glucans, and β-D-glucans with

heterosaccharide chains of xylose, mannose, galactose or

others.



Protein

• Mushrooms contain a modest amount of protein,

similar to, or more than, most vegetables. Certain

proteins, called hydrophobins, are found only in

mushrooms, and these proteins contribute to the

texture of mushrooms.

• The combination of natural glutamates, protein and

other natural flavour compounds provide the unique

texture and flavour of mushrooms.

• Mushroom proteins are especially rich in lysine and

leucine.



Vitamin B12

• Mushrooms contain varying amounts of bioavailable vitamin

B12 but are not a major source of this vitamin. A 100 gram

serve of button mushrooms provides no more than 5% of the

daily needs for vitamin B12.

• Zero or trace levels of vitamin B12 have been measured in

porcini, parasol, oyster mushrooms and black morels.

• Black trumpet and golden chanterelle mushrooms have been

found to contain 1.09-2.65 mcg of bioavailable vitamin B12

per 100 g dry weight.

• Dried shiitake mushrooms provide varying amounts of

bioavailable vitamin B12 with the average being 5.6 mcg of

vitamin B12 per 100 grams dry weight.

(Watanabe et al., 2014)



Vitamin D2

• Mushrooms produce vitamin D2 (ergocalciferol) when

exposed to UVB light.

• Many cultivated mushrooms are not exposed to light so would

not contain vitamin D2.

• In recent years some mushroom producers have begun to

expose their mushrooms to UVB radiation to increase the

vitamin D2 levels in mushrooms and market these as “Vitamin

D-enhanced mushrooms”.

• The bioavailability of vitamin D2 from wild-grown and UV-

treated mushrooms has been confirmed in human subjects.

(Stepian et al., 2013)



Vitamin D2

Vitamin D2 levels can be naturally boosted by placing mushrooms in the sun (stem facing up) to dry.

• One study conducted by Adams (2008) found the following changes in vitamin D2 in organically grown shiitake mushrooms:

Dried inside – 100IU/100g

Dried outside in the sunlight, gills facing upwards (6hrs per day for 2 days) – nearly 46 000IU/100g.


Medicinal Mushrooms

Immune Support and Cancer

• There has been exponential growth of research into medicinal mushrooms and immune disorders, particularly cancer.

• ‘Mushroom nutraceuticals – the refined or partially refined extract or dried biomass from a mushroom.’

• A key compound of interest is β-D Glucan• A polysaccharide, made up of repeated D-glucose units joined

with beta-bonds.

• Induces immunomodulation

• Mushroom polysaccharides are considered to be Biological Response Modifiers and have been shown to influence the activity of the immune system.

(Smith et al, 2005)


Shiitake

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Medicinal Mushrooms

Shiitake: Overview

• The scientific name for Shiitake is Lentinula edodes.

• They are thought to have originated in Japan and China.

• The mushrooms are large and black-brown with an

earthy, rich flavour and are commonly eaten in stir-fries

and soups, and as a meat substitute.

• Shiitake may have been cultivated for over 1,000 years

and can be traced to the Song Dynasty (960-1127). The

uncultivated mushroom may have been eaten as early

as the year 199 AD.

(Natural Standard, 2014a)


Medicinal Mushrooms

Shiitake: Overview

• Secondary sources suggest that Wu Juei, a physician

from the Chinese Ming Dynasty (1368-1644), wrote

about the ability of shiitake to increase energy, prevent

premature aging, cure colds, improve blood circulation,

and improve liver health.

• Also, the mushrooms were reportedly eaten in a stew by

15th and 16th Century warrior priests (such as Taoists)

in the temples of Japan.

(Natural Standard, 2014a)

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Medicinal Mushrooms

Shiitake: Constituents

• The polysaccharide lentinan is found at a concentration

of 0.14mg/g in fresh Shiitake mushrooms (Natural Standard,

2014a).

• Lentinan is a β(1,3)-glucan being investigated for

potential immune modulating effects.

• Another bioactive compound, eritadenine, has been

shown to reduce homocysteine levels in animal studies (Yang et al., 2013).

• Dried shiitake mushrooms provide a small amount of

bioavailable vitamin B12 and a good amount of vitamin

D2 (depending on drying method).


Shiitake: Immune Support

• Shiitake is traditionally taken orally for immune system

stimulation, cholesterol lowering, and anti-ageing.

• Based on in vitro and animal studies, lentinan and

Lentinula edodes may have immunomodulatory effects.

• Results from various controlled trials and before-and-

after studies suggest that lentinan modulates levels of

various white blood cells, immunological factors such as

interleukins, and proteins.

• However, well-designed randomised, controlled trials are

lacking and more research is needed.

(Yang et al., 2013)


Oyster Mushroom

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Medicinal Mushrooms

Oyster Mushroom: Overview

• The Oyster mushroom, or Pleurotus ostreatus, is a

common edible mushroom cultivated around the world.

In Chinese, the mushroom is known as píng gū (literally

"flat mushroom").

• Fluted, oyster-shell shape. Numerous species/varieties

ranging from pearly-white to yellow, pink, grey-brown

and purplish-brown are available in Australia.

• Oyster mushrooms have a soft texture, with a succulent

flesh. Can be eaten raw or cooked. Delicate, subtle

flavour and velvety texture which rapidly absorbs other

flavours during cooking.


Medicinal Mushrooms

Oyster Mushrooms: Research

• Oyster mushrooms are being investigated for their anti-

gout potential due to high xanthine-oxidase inhibitory

activity. Animal studies have shown promising results.

• Other medicinal effects of oyster mushrooms that are

being investigated include:

‒ Immunomodulatory

‒ Antitumour

‒ Antiviral

‒ Anti-inflammatory

‒ Antibiotic

‒ Cholesterol-lowering

(Jang et al., 2014)


Reishi Mushroom

http://upload.wikimedia.org/wikipedia/commons/8/81/Ganoderma_lucidum_01.jpg




Medicinal Mushrooms

Reishi: Overview

• Reishi mushroom (Ganoderma lucidum), also known as

ling zhi in China, grows wild on decaying logs and tree

stumps.

• According to secondary sources, Ganoderma lucidum

has been used in traditional Chinese medicine for more

than 4,000 years to treat liver disorders, hypertension,

arthritis, and other ailments.

• Ancient Chinese and Japanese shamans held reishi in

high regard. They believed that reishi had the power to

prolong healthy existence and maintain calmness during

meditation.

(Natural Standard, 2014b)


• Shen Nong's Herbal Classic, a 2000-year old

medicinal Chinese book states "The taste is bitter, its

energy neutral, it has no toxicity. It cures the

accumulation of pathogenic factors in the chest. It is

good for the Qi of the head, including mental

activities... Long term consumption will lighten the

body; you will never become old. It lengthens years."

Medicinal Mushrooms

Reishi: Overview

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Medicinal Mushrooms

Reishi: Constituents

The constituents of reishi with proposed or demonstrated

biological activity include:

• Polysaccharides – e.g. ganoderans A, B and C.

• Peptidoglycans – e.g. G. lucidum proteoglycan; G.

lucidum - immunomodulating substance.

• Triterpenes - > 100 have been identified in reishi; e.g.

ganoderic acid and lucidenic acid.

• Main minerals are phosphorus, silica, sulphur,

potassium, calcium and magnesium; also contains

selenium and germanium.

(Wachtel-Galor et al., 2011)


Medicinal Mushrooms

Reishi: Therapeutic Effects

Further research is needed to confirm the therapeutic

effects of reishi mushrooms. Key constituents have been

shown to have the following effects in in-vitro and animal

studies:

• G. lucidum polysaccharides – anti-inflammatory,

hypoglycaemic, antiulcer, antitumourigenic and

immunostimulating effects.

• G. lucidum proteoglycans – antiviral and

immunomodulating effects.

• G. lucidum triterpenes – bitter taste; lipid-lowering and

antioxidant effects.

(Wachtel-Galor et al., 2011)


Medicinal Mushrooms: Summary

• Mushrooms are low-kilojoule, nutrient dense foods that

can add flavour and nutritional value to meals, especially

for vegetarians.

• Mushrooms such as shiitake and reishi have a long

history of use in Traditional Chinese Medicine for a range

of conditions.

• Research into the constituents of medicinal mushrooms

has found many bioactive compounds, especially the

polysaccharides – evidence is emerging to support the

therapeutic benefits but good quality randomised

controlled trials are needed to confirm the therapeutic

effects.


Algae


Algae: Introduction

• All algae contain chlorophyll and can carry out

photosynthesis. Many types of seaweeds are green but

some contain other pigments that give them a red or

brown colour.

• Seaweeds such as wakame, nori etc. are referred to as

macroscopic algae and are consumed as a food source

by many coastal populations.

• This presentation will focus on spirulina, dunaliella and

chlorella – these are often available in tablet/capsule

form.


Algae: Constituents

Spirulina

Per 100 g

Chlorella

Per 100 g

Dunaliella

Per 100 g

Carrots

Per 100 g

Protein 57 g 67 g 35.4 g 1 g

Carbohydrate 24 g 1.2 g 29.7 g 10 g

Fibre 4 g 8.7 g 0.4 g 3 g

Chlorophyll 1 g 3.9 g 1.54 g N/A

Beta-carotene 0.34 mg 119 mg 8800 mg 8.3 mg

Lutein/zeaxanthin 0 mg 503 mg 97.5 mg 0.26 mg

A normal serving size of spirulina, chlorella or dunaliella would be

1-5 grams so this should be taken into account when comparing

nutrients to vegetables based on per 100 grams.

(Source: Cohen & Jamison, 2006)


Algae

Spirulina

• Spirulina is a cyanobacterium (formerly referred to as a

microscopic blue-green algae) that exists as a single

celled organism that carries out photosynthesis.

• Spirulina is nutrient dense.

• Before commercialisation, Spirulina was eaten regularly

by North Africans and Mexicans for centuries.

• Commercially, Spirulina is available as a powder, tablet

and capsule or added to foods and smoothies.

• Doses range from 250 mg to 5 grams daily.


Algae

Spirulina: Constituents

• Spirulina is nutrient-dense containing a broad spectrum

of vitamins and minerals.

• Key constituents of interest are:

‒ protein 70% by weight (this is mostly high because it

is dried, i.e. water has been removed)

‒ Linoleic acid and γ-linolenic acid (GLA)

‒ Vitamin E

‒ Iron, magnesium

‒ Chlorophyll

‒ Phycobiliproteins: phycocyanin and allophycocyanin


Algae

Spirulina: Constituents

• Whilst Spirulina is sometimes advertised as containing

Vitamin B12 it does not contain bioavailable vitamin B12

so should not be relied on as a source of this vitamin.

(Watanabe, 2007)

http://bioage.com/ingredients.html


Algae

Spirulina: Therapeutic Effects

Evidence to support the therapeutic effects of Spirulina is

limited; however, the following therapeutic effects have

some support from in-vitro and/or animal studies:

• Antioxidant effect

• Anti-diabetic effect

• Immunomodulatory effects

• Anti-inflammatory effects

• Anti-viral effects

• Anticancer effects

• Probiotic effect

• Anti-bacterial effects

(Kulshreshtha et al., 2008)


Algae

Dunaliella salina

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Algae

Dunaliella salina

• Dunaliella is a soft-celled microalgae found in many

coastal waters and saltwater lakes.

• It is one of the most salt-tolerant life forms known and is

adapted to extremely high ultra-violet radiation.

• To cope with these extreme environments, Dunaliella

produces very high levels of osmotic glycerol and

carotenoids, especially beta-carotene.

• The high carotenoid level gives it a pink, orange, red

colour.

• Doses range from 1-3 grams daily taken with meals or

dietary fat to increase carotenoid bioavailability.

(Cohen & Jamison, 2006)


Algae

Dunaliella salinaAs with the other algae there is limited human research;

however, based on the high carotenoid levels and in-vitro

and animal studies there is interest in the following

potential therapeutic effects:

• Protect the skin and cornea from UV damage

• Antioxidant

• Hepatoprotective

(Jamison & Cohen, 2006)


Algae

Chlorella

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Algae

Chlorella: Introduction

• Chlorella is a unicellular freshwater, green microalgae.

• Very good source of chlorophyll as well as the

carotenoids, lutein and zeaxanthin.

• The vitamin B12 in Chlorella has been identified as being

bioavailable; however, research by Watanabe et al.

(2014) found that the vitamin B12 content differs

significantly amongst various commercially available

Chlorella tablets (from zero to several hundred

micrograms of vitamin B12 per 100 g dry weight).


Algae

Chlorella: Therapeutic Effects

In-vitro and animal studies support the following therapeutic

effects:

• Antioxidant

• Cataract prevention

• Antibacterial

• Antiviral

• Anti-inflammatory

• Weight management

• Hypocholesterolemic

• Hypoglycaemic

(Ebrahimi-Mameghani et al., 2014)


Algae

Chlorella: Therapeutic Effects

There are limited human trials using Chlorella; however, the following

preliminary studies have been carried out:

• In a clinical trial, consumption of chlorella tablets for 16 weeks led to

activation of insulin signalling pathways in subjects who were at risk

of lifestyle–related diseases and therefore resulted in decreases in

serum levels of fasting glucose and total cholesterol. Participants

took 20 Chlorella tablets X twice a day (i.e. 40 tablets a day)

(Mizoguchi et al., 2008).

• A double-blind randomised placebo-controlled clinical trial on 60

patients with non alcoholic fatty liver disease (NAFLD) found

improvements in fasting glucose, weight and the liver enzyme, ALP,

in those taking 1200 mg of Chlorella vulgaris + 400 mg vitamin E

daily for 8 weeks compared to placebo.


Sprouts

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What are Sprouts?

• The term ‘sprouts’ is used to describe seeds that have

been germinated. Sometimes people refer to Brussels

sprouts as ‘sprouts’ but they are not included in this

section.

• Many biochemical changes occur during germinating

which affect properties such as structure, bioactivity,

flavour, stability and digestibility.

• Sprouts have been used in China for thousands of years

– routinely lightly cooked – for example, mung bean

sprouts added to stir fries, soups etc.


Sprouts: Introduction

• Seeds that can be sprouted include:

Adzuki bean, almond, amaranth, annatto seed, anise seed, arugula, barley, basil, navy bean, pinto bean, lima bean, broccoli, buckwheat, cabbage, canola seed, cauliflower, celery, chia seed, chickpeas, chives, coriander (cilantro), clover, cress, dill, fennel, fenugreek, flax seed, garlic, hemp seed, kale, kamut, leek, green lentils, pearl millet, mizuna, mustard, oats, onion, black-eyed peas, green peas, pigeon peas, snow peas, peanut, psyllium, pumpkin, quinoa, radish, rye, sesame, soybean, spelt, sunflower, tatsoi, triticale, watercress, and wheat berries.


Sprouts: Advantages

• Provide ‘fresh greens’ all year round – not limited to

seasonal growth.

• Sunlight and soil are not necessary.

• Economical – if home grown, high yield.

• No weeding or peeling – ready to eat.

• No need for chemicals or fertilisers to grow.

• Rich in nutrients: mineral absorption is higher than from un-sprouted seeds.

• Low kilojoules.

• Source of chlorophyll when they become green.


Sprouts: Advantages

Germination has been claimed to improve the nutritional

quality of seeds such as grains and legumes due to:

• Softening the kernel structure.

• Improving the nutrient content.

• Reducing nutrient inhibitors such as phytates, trypsin

inhibitors and tannins.

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Sprouts: Nutrients

• Germination triggers the enzymatic activity of sprouting

seeds, leading to the breakdown of proteins,

carbohydrates and lipids into simpler forms and also

activates proteases which degrade proteins, thereby

increasing nutrient bioavailability.

• Hydrolytic enzymes are activated and they decompose

starch, non- starch polysaccharides and proteins, which

leads to the increase of oligosaccharides and amino

acids.


Sprouts: Nutrients

During the sprouting process:

• Increased protein by 15-30%.

• Increase in most B vitamin, esp. B1, B3.

• Production of vitamin C (non-germinated seeds

contain no vitamin C).

• Beta-carotene content compares favourably with most

green vegetables – esp. young alfalfa, radishes and

cress.


Sprouts: Nutrients

• Phytate levels are diminished in sprouts – thereby

enhancing absorption of Ca, Fe, Zn.

• The enzyme, amylase, present in high quantities –

allowing starches to be broken down – explaining why

young sprouts may taste sweetish – esp. wheat sprouts.

• Oligosaccharides: (raffinose, stachyose and verbacose) –

these CHO are converted to digestible starches by

germination.


Sprouts: Cautions

Foodborne illness

• Eating raw sprouts has been associated with numerous

outbreaks of foodborne illness.

• One of the first reported outbreaks occurred in 1973 in the

United States. Since that time, foodborne illnesses

associated with the consumption of a wide variety of

sprouted seeds and beans (e.g. alfalfa, cress, mung,

mustard, soy, radish, etc.) have also been reported in the

United Kingdom, Europe, Japan, Canada and other

countries.


Sprouts: Cautions

• Raw legumes contain protease inhibitors which may

interfere with protein digestion. Protease inhibitors can be

deactivated by cooking so it seems prudent to cook

legume sprouts; although small amounts of raw legume

sprouts are unlikely to cause a problem.

• There is some concern that alfalfa sprouts might

exacerbate systemic lupus erythematosus (SLE) due to

the presence of the amino acid, L-canavanine. The main

concern is with alfalfa tablets rather than alfalfa sprouts;

however, there is currently no high quality evidence

available to ascertain the level of risk.


Sprouting

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Sprouting

• Sprouting is the practice of soaking, draining and then

rinsing seeds at regular intervals until they germinate, or

sprout.

• Moisture, warmth, and in most cases, indirect sunlight are

necessary for sprouting.

• Some sprouts, such as mung beans, can be grown in the

dark. Little time, effort or space is needed to make

sprouts.


Sprouting

• To sprout seeds, the seeds are moistened, then left at room

temperature (between 13° and 21° C) in a sprouting vessel.

• Many different types of vessels can be used:

‒ A sprouts bag that is rinsed every day in water

‒ A simple glass jar with a piece of cloth secured over its rim.

‒ ‘Tiered’ clear plastic sprouters are commercially available,

allowing a number of "crops" to be grown simultaneously. By

staggering sowings, a constant supply of young sprouts can be

ensured.

• Any vessel used for sprouting must allow water to drain from

it, because sprouts that sit in water will rot quickly. The seeds

will swell and begin germinating within a day or two.


Sprouting

• Sprouts should be rinsed at least twice a day (possibly 3 to 4

times a day in hotter climates) to prevent them from souring.

• Each seed has its own ideal sprouting time. Depending on

which seed is used, after 3 to 5 days sprouts will have grown

to 5 to 8 cm in length and will be suitable for consumption.

• If left longer they will begin to develop leaves, and are then

known as baby greens – a popular baby green is sunflower

after 7-10 days.

• The growth process of any sprout can be slowed or halted by

refrigerating until needed.


Sprouting

Common reasons for sprouts to fail and be inedible:

• Seeds are allowed to dry out

• Seeds are left standing in water

• Temperature is too high or too low

• Insufficient rinsing

• Dirty equipment

• Insufficient air flow

http://www.westcoastseeds.com/admin/userfiles/image/sproutsweb.jpg


Sprouting

• Mung beans can be sprouted either in light or dark

conditions.

• Those sprouted in the dark will be crisper in texture and

whiter though have less nutritional content than those

grown in partial sunlight.

• Growing in full sunlight is not recommended, because it

can cause the beans to overheat or dry out.

• Subjecting the sprouts to pressure (by placing a weight on

top of them in their sprouting container) will result in

larger, crunchier sprouts.


Wheatgrass

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Sprouts

Wheatgrass

• Young grass of the common wheat plant, Triticum aestivum,

usually juiced or dried into powder.

• Both provide chlorophyll, amino acids, minerals, vitamins, and

phytochemicals.

• Claims about the health benefits of wheatgrass range from

providing supplemental nutrition to having unique curative

properties. Some consumers grow and juice wheatgrass in

their homes. It is often available in juice bars, alone or in

mixed fruit and/or vegetable drinks. It is also available in many

health food stores as fresh produce, tablets and powder.

TCM: sweet, cooling


Sprouts

Wheatgrass: Constituents

• Wheatgrass is a good source of chlorophyll, the pigment

that gives plants and algae their green colour.

• Little is currently known about the bioavailability and

metabolism of chlorophyll and there is very little scientific

evidence available regarding therapeutic effects.

• The basic structure of chlorophyll is a porphyrin ring

similar to that of heme in haemoglobin, although the

central atom in chlorophyll is magnesium instead of iron.

• Chlorophyll is soluble in fat and insoluble in water.


Sprouts

Wheatgrass: Constituents

• Minerals - Ca, Mg, Fe, K, Na, Mn, Mo, Phosphorus,

Sulphur

• Vitamins - beta-carotene, vitamin C, vitamin E and

folate

• As wheatgrass is cut prior to the formation of a grain,

wheatgrass lacks gluten is therefore suitable for patients

with gluten intolerance.


Sprouts

Wheatgrass: Research

• A randomised double-blind placebo-controlled trial using

100ml wheat grass juice daily for one month undertaken

to determine effects on ulcerative colitis; found a

reduction in overall symptoms and decreased rectal

bleeding compared to placebo (Ben-Arye, 2002).

• Pilot study of 16 patients with transfusion-dependent

beta-thalassemia found that fewer transfusions were

required in 50% of patients taking 100 mL wheatgrass

juice daily. Further research is needed as this was a pilot

study (Manwaha et al., 2004).


Sprouts

Wheatgrass: Potential Benefits

Other claims about potential benefits of chlorophyll (low level

evidence):

• Regarded as chemoprotective via inducing apoptosis and

antioxidant (Ferruzzia 2007)

• Removal of toxic heme metabolite involved in increasing

oxidation and risk of colon cancer (De Vogel, 2004)

• Inhibition of some of the damaging effects of Bisphenol-A

(Yi et al., 2011)

• Traditionally used to improve bad breath and body odour

due to chlorophyll content.


Alfalfa

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Sprouts

Alfalfa: Introduction

• The scientific name is Medicago sativa. It belongs to the Pea (Leguminosae/Fabaceae) family

• In early Chinese medicines, physicians used young alfalfa leaves to treat disorders related to the digestive tract and the kidneys.

• In Hindu societies, Ayurvedic physicians used the leaves for treating poor digestion. They made a cooling poultice from the seeds for boils. At the time, alfalfa was also believed to be helpful towards people suffering from arthritis and water retention.

• TCM: bitter, cool


Sprouts

Alfalfa: Constituents

• Like other sprouts, alfalfa contains small amounts of a

wide range of vitamins and minerals.

• Contains coumestans (phyto-oestrogenic compounds).

• As noted in previous slides on cautions, alfalfa contains

the amino acid, canavanine.

http://1.bp.blogspot.com/-RArvHiDyRP8/UDSuezfX62I/AAAAAAAAA80/W

_usWeW-yaE/s1600/Alfalfa-Sprouts-1.jpg


Sprouts

Alfalfa: Therapeutic Effects

There is limited research into the therapeutic effects of

alfalfa sprouts; however, the following have some in-vitro

and animal study support:

• Lowering cholesterol levels.

• Used traditionally in the treatment of arthritis, kidney

problems and boils.

• Ethyl-acetate extract of alfalfa sprouts is being

investigated for possible anti-inflammatory effects.

(Hong et al., 2009)


Mung Bean Sprouts

http://cf.ltkcdn.net/vegetarian/images/std/121613-425x282-Mungbeans.jpg


Mung Bean Sprouts

• The mung bean (Vigna radiata) has been consumed as

a common food in China for more than 2,000 years

where it is well known for its detoxification activities and

is used to refresh mentality, alleviate heat stroke, and

reduce swelling in the summer.

• In the book Ben Cao Qiu Zhen (本草求真), the mung

bean was recorded to be beneficial in the regulation of

gastrointestinal upset and to moisturise the skin.

(Tang et al., 2014)


Sprouts

Mung Bean

• Mung beans are a legume crop.

• The seeds and sprouts of mung beans are widely used

as a fresh salad vegetable or common food in India,

Bangladesh, South East Asia, and western countries.

• Mung beans can be used cooked whole or split,

fermented, sprouted or milled and ground into flour and

made into noodles.

• The sprouts are usually stir-fried as a Chinese

accompaniment to a meal.

TCM: sweet, cool


Sprouts

Mung Beans

• Mung bean protein is rich in essential amino acids, such

as total aromatic amino acids, leucine, isoleucine, and

valine; however, compared with the reference amino acid

requirements, mung bean protein is slightly deficient in

threonine, total sulphur amino acids, lysine, and

tryptophan.

• The proteolytic cleavage of proteins during sprouting

leads to a significant increase in the levels of amino

acids.

(Tang et al., 2014)


Sprouts

Mung Bean: Constituents

• Germination is thought to improve the nutritional and

medicinal qualities of mung beans.

• Flavonoids, phenolic acids and organic acids have been

identified in mung beans (including the isoflavones,

genistein and daidzein).

• Based on high levels of total phenolics and total

flavonoids, mung beans are likely to have potential

therapeutic effects such as antioxidant, antimicrobial,

anti-inflammatory, antidiabetic, antitumour and

antihypertensive. Further research is needed to confirm

these activities.

(Tang et al., 2014)


Sprouts

Mung Beans: Health Benefits

• Preliminary research suggests that regular consumption

of mung beans could:

• Have a beneficial effect on the gut microbiota.

• Decrease the absorption of toxic substances.

• Reduce the risk of hypercholesterolemia and

coronary heart disease.

• Reduce the risk of cancer.

(Tang et al., 2014)


Sprouts

Mung Beans: Health Benefits

• In ancient books, mung beans were well known for their

detoxification activities. Mung bean protein, tannin, and

other polyphenols are thought to combine with

organophosphorus pesticides, mercury, arsenic, and

other heavy metals, promoting the excretion of

sediments from the body. This needs to be confirmed in

scientific studies before evidence-based

recommendations can be made.

(Tang et al., 2014)


Session Summary

Discuss the nutritional values, phytochemical profiles,

therapeutic benefits and potential cautions associated with

the consumption of:

• Medicinal mushrooms

• Algae

• Sprouts


References

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Hong, Y., Chao, W., Chen, M. & Lin, B. (2009). Ethyl acetate extracts of alfalfa (Medicago

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References

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References

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