Kestwal R.M.Bagal-Kestwal D.Chiang B.-H.2019-07-112019-07-11201209219668https://scholars.lib.ntu.edu.tw/handle/123456789/413289Vigna aconitifolia sprouts (Moth bean sprouts, MBS) were analyzed for their nutritional and antioxidant properties during sprouting. Sprouting for six days led to a 7.0 fold increase in fresh weight, 2.4 fold increase in soluble proteins, 3.0 fold increase in carbohydrates, and a 5.5 fold increase in mineral content. Phenolic content also increased by 28% during germination. Caffeic acid, ferulic acid, cinnamic acid and kaempferol were the predominant phenolic compounds detected in the ethanolic extracts of MBS by HPLC. Following supplementation with metal ions (200 £gg ml -1), the sprouts demonstrated a considerable increase in metal ion uptake, with improved phenolic content. MBS ethanolic extracts also reduced intracellular oxidative stress in HepG2 cells. ? 2012 Springer Science+Business Media, Inc.AntioxidantHepG2Metal ionsVigna aconitifolia sprouts[SDGs]SDG2journal article10.1007/s11130-012-0284-22-s2.0-84861694429https://www.scopus.com/inward/record.uri?eid=2-s2.0-84861694429&doi=10.1007%2fs11130-012-0284-2&partnerID=40&md5=2b8485b47b731ddda9e9e9984950230a