Ellen Schutt05.01.06
"Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in three to five days, may be planted any day of the year, will require neither soil nor sunshine, will rival tomatoes in vitamin C, will be free of waste in preparation and can be cooked with little fuel and as quickly as a…chop."
Dr. Clive McKay, Professor of Nutrition at Cornell University, sent out this S.O.S. to other scientists during World War II. He was searching for a new source of protein, since the majority of conventional protein foods available were being supplied to U.S. soldiers. His research yielded an unparalleled alternative to meat protein: sprouted soybeans (www.isga-sprouts.org).
Called "the wonder food" by some healthcare professionals, sprouts have been recognized as highly nutritious food for thousands of years. As early as 3000 B.C., Chinese physicians prescribed sprouts for curing many disorders, a practice that continues today. Likewise, everyone knows the story of sailors in the 1700's being cured of scurvy by eating limes. As the story goes, Captain James Cook also fed his men a variety of sprouted grains, which is now acknowledged as another rich source of vitamin C (www.isga-sprouts.org).
The exceptional nutritive value of sprouts is literally stored in the seeds, waiting for the right temperature and moisture to ignite its spark of life. All the genetic information, all the nutrients and all the self-defense mechanisms required for a small seed to blossom into an ageless Ponderosa pine tree or a delicate orchid lie quietly within the seed. When that seed germinates into a sprout, a metamorphosis begins that, depending on the nutrient in question, can increase nutritional values more than 500%. For example, "germinated peas and buckwheat showed gains in pyridoxine and folic acid ranging from 3-10 fold…vitamin C value during the early sprouting period of wheat increased by 600%...in oat [sprouts] vitamin B2 increased 1450% as the result of germination"(Nutritional Evaluation of Sprouts and Grasses, Viktoras Kulvinskas MS, ND, Hippocrates Health Institute, Boston, MA; Copyright 1976).
Sprouts have naturally occurring levels of nutrients higher than any whole food. Gabriel Cousens, MD, a highly-reputed medical researcher and internationally-known sprout expert, wrote, "Sprouts contain a rainforest of undiscovered and known good health characteristics such as antioxidants (SIC), anti-carcinogens, live enzymes, high levels of vitamins, nucleic acids, paciferans (plant "antibiotics"), auxones (beneficial plant hormones), and other factors" (A Healthy Perspective of Sprouts, Gabriel Cousens, MD).
Sprouts' nutritional density and bioactivity originate in a host of key vitamins, phytonutrients and enzymes. Because sprouts are harvested at such a young stage of growth-before the seed's energy goes into making a plant and is still contained in the few-day old sprout-their nutrient density remains high. The array of vitamins, minerals, phytonutrients, flavonoids, enzymes and amino acids found in sprouts is a scientific marvel, and their health benefits continue to be researched at institutions and universities worldwide.
Much of the recent publicity in the sprout world has focused on broccoli sprouts, perhaps driven by the work at Johns Hopkins University by Paul Talalay, MD. According to Dr. Talalay, "Broccoli sprouts are better for you than full-grown broccoli and contain more of the enzyme sulfurophane, which helps protect cells and prevents their genes from turning into cancer" (American Cancer Society News, www.isga-sprouts.org). Dr. Talalay noted that sulfurophane is an indirect antioxidant and induces Phase 2 (detoxification) enzymes, which deactivate carcinogens and free radicals.
A recent study examined the effects of glucosinolate-rich broccoli sprouts on cancer prevention among Chinese people exposed to contaminated food and toxic air. The research found that individuals who consumed broccoli sprouts had higher levels of carcinogen detoxification enzymes, which helped to break down toxic chemicals and eliminate them from the body (Cancer Epidemiol Biomarkers Prev, Nov. 2005:14(11)2605-2613).
Additionally, the American Association for Cancer Research held a "Frontiers in Cancer Prevention Research" meeting last fall during which two research papers were presented on broccoli sprouts. A team from the University of Tsukuba, Japan, studied the effects of a diet rich in broccoli sprouts on H. pylori bacteria, believed to be a major factor in peptic ulcer and stomach cancer. The study found that sprouts significantly reduced H. pylori; the researchers attributed the protective action to the sulfurophane component.
The other paper came from Johns Hopkins University and examined broccoli sprouts as protection against skin cancer in mice. Hairless mice were subjected to UV light comparable to what a person would get sunbathing at the beach on a clear day. Broccoli sprout extracts were applied to the backs of the mice and the incidence and number of tumors were reduced by half in mice that were given sulfurophane-rich treatments.
In related news presented at the symposium, the glucosinolates found in products such as cabbage and sauerkraut appear to reduce the risk of breast cancer, according to results from the U.S. component of the Polish Women's Health Study. The study determined that women who emigrated to the U.S. ate less glucosinolate-rich cabbage and sauerkraut and had a higher risk of breast cancer.
Finally, there is research linking compounds in broccoli to a decreased progression of bladder cancer (The American Society for Nutritional Sciences J. Nutr, August 2004;134:2004-2010,), raising HDL cholesterol levels (Biofactors. 2004;22(1-4):271-5), causing apoptosis or programmed cell death in colon cancer cells (Cancer Res, Mar 2000;60(5):1426-33), improving cardiovascular health in rats with high blood pressure (Journal of Hypertension. October 2001;19(10):1819-1825), as an anti-inflammatory (Proc Natl Acad Sci U S A., Sep 27, 2005;102(39):14010-5. Epub 2005 Sep 19.) and as a chemoprotective agent against lung tumors in mice (Conaway, C, Wang, C-X, Pittman, B, Yang, Y-M, Schwartz, J, Tian, D, McIntee, E, Hecht, S, Chung, F-L. (2005); Cancer Res. 65: (18) 8548-8557).
Also, if administered 15 minutes after focal ischemia (local interruption of the blood supply to the brain, mimicking a stroke), sulfurophane significantly reduced the size of cerebral damage, a measure of stroke damage, in rodents (Neurosci Lett. Jan 30, 2006;393(2-3):108-12. Epub 2005 Oct 17.). Sulfurophane also boosts the level of a key enzyme that protects the eye from UV damage that can lead to macular degeneration (Proc. Natl. Acad. Sci. USA, July 13, 2004;101(28):10.1073/pnas.0403886101 pp. 10446-10451. Xiangqun Gao and Paul Talalay).
While broccoli sprouts have garnered the majority of publicity and research, science has documented a stunning range of nutritional benefits offered by a lengthy list of sprouts. Clover and alfalfa sprouts, for example, are high in phytoestrogens, which studies have shown play an important role in the alleviation of menopausal symptoms, osteoporosis, cancer and heart disease. Proposed mechanisms include estrogenic and antiestrogenic effects, induction of cancer cell differentiation, inhibition of tyrosine kinase and DNA topoisomerase activities, suppression of angiogenesis and antioxidant effects (A News Extract from the Annual Review of Nutrition, "Dietary Phytoestrogens," www.isga-sprouts.org).
Another study determined that, based on the fresh weight of the vegetable, alfalfa sprouts demonstrated high antioxidant activity against peroxyl radicals and hydroxyl radicals (A News Extract from the Journal of Agricultural and Food Chemistry, "Antioxidant Capacity of Tea and Common Vegetables," www.isga-sprouts.org). Alfalfa sprouts and soy sprouts also contain saponins, which are reported to assist in lowering cholesterol.
Sunflower sprouts are a rich source of vitamin D, mung bean sprouts are a good source of vitamin C, lentil sprouts are 26% protein and onion sprouts are 20% protein and a good source of vitamins A, C and D. Soybean sprouts are high in protein, vitamin C, folate and fiber, while radish sprouts have 29 times more vitamin C and four times more vitamin A than milk, as well as 10 times more calcium than a potato and more vitamin C than a pineapple (www.isga-sprouts.org).
Barley sprouts and wheat sprouts contain an enzyme, diatase, which is helpful for digestion. In the sprouting of wheat, vitamin B12 quadruples, other B vitamins increase 3-12 times, vitamin E content triples and fiber content increases to 3-4 times that of whole wheat bread ("The Value of Sprouts," Sol Azulay et al).
In the nutraceuticals industry, sprout powders have not yet hit the radar to the same degree that other vegetable-based products have, despite this wealth of documentation on the benefits. The challenge may be lack of education or it may be lack of availability.
The first question that must be addressed, however, relates to the efficacy of sprout powders compared to the raw materials. Retaining sprouts' extraordinary enzymatic activity in a nutrient-rich sprout powder requires extensive planning and management of every stage from heirloom organic seed selection through rigorous growing technologies to careful processing.
Additionally, to maintain the maximum amount of those values during drying, heat and oxygen must be avoided since these destroy the enzymes and phytonutrients that provide sprouts' heralded benefits. For example, our sprouts are fresh freeze-dried in a vacuum at very low temperatures in order protect their enzymatic activity and prevent oxidation. This method, which is proprietary, also ensures a low moisture level that suppresses bacterial growth, a key concern with sprout products. Currently, this is the only technology proven to fully protect and preserve all of the enzymes, amino acids and other highly sensitive phytonutrients in sprout powders.NW
About the author: Ellen Schutt is director of marketing for The Synergy Company and Synergy Production Laboratories (SPL), Moab, UT, which is a manufacturer of certified-organic whole food-based nutritional supplement products and Synergized raw materials, including more than 20 varieties of sprout powders such as broccoli, soy, wheat, millet, quinoa and many others. The company uses a proprietary freeze-dry process in manufacturing its sprouts in order to protect and preserve their inherent nutrients. She can be reached at 435-259-5366; E-mail: eschutt@synergy-co.com; Website: www.thesynergycompany.com.
Dr. Clive McKay, Professor of Nutrition at Cornell University, sent out this S.O.S. to other scientists during World War II. He was searching for a new source of protein, since the majority of conventional protein foods available were being supplied to U.S. soldiers. His research yielded an unparalleled alternative to meat protein: sprouted soybeans (www.isga-sprouts.org).
Called "the wonder food" by some healthcare professionals, sprouts have been recognized as highly nutritious food for thousands of years. As early as 3000 B.C., Chinese physicians prescribed sprouts for curing many disorders, a practice that continues today. Likewise, everyone knows the story of sailors in the 1700's being cured of scurvy by eating limes. As the story goes, Captain James Cook also fed his men a variety of sprouted grains, which is now acknowledged as another rich source of vitamin C (www.isga-sprouts.org).
It's All in the Seed
The exceptional nutritive value of sprouts is literally stored in the seeds, waiting for the right temperature and moisture to ignite its spark of life. All the genetic information, all the nutrients and all the self-defense mechanisms required for a small seed to blossom into an ageless Ponderosa pine tree or a delicate orchid lie quietly within the seed. When that seed germinates into a sprout, a metamorphosis begins that, depending on the nutrient in question, can increase nutritional values more than 500%. For example, "germinated peas and buckwheat showed gains in pyridoxine and folic acid ranging from 3-10 fold…vitamin C value during the early sprouting period of wheat increased by 600%...in oat [sprouts] vitamin B2 increased 1450% as the result of germination"(Nutritional Evaluation of Sprouts and Grasses, Viktoras Kulvinskas MS, ND, Hippocrates Health Institute, Boston, MA; Copyright 1976).
Sprouts have naturally occurring levels of nutrients higher than any whole food. Gabriel Cousens, MD, a highly-reputed medical researcher and internationally-known sprout expert, wrote, "Sprouts contain a rainforest of undiscovered and known good health characteristics such as antioxidants (SIC), anti-carcinogens, live enzymes, high levels of vitamins, nucleic acids, paciferans (plant "antibiotics"), auxones (beneficial plant hormones), and other factors" (A Healthy Perspective of Sprouts, Gabriel Cousens, MD).
Sprouts' nutritional density and bioactivity originate in a host of key vitamins, phytonutrients and enzymes. Because sprouts are harvested at such a young stage of growth-before the seed's energy goes into making a plant and is still contained in the few-day old sprout-their nutrient density remains high. The array of vitamins, minerals, phytonutrients, flavonoids, enzymes and amino acids found in sprouts is a scientific marvel, and their health benefits continue to be researched at institutions and universities worldwide.
Mom Was Right Again: Eat Your Broccoli (Sprouts)
Much of the recent publicity in the sprout world has focused on broccoli sprouts, perhaps driven by the work at Johns Hopkins University by Paul Talalay, MD. According to Dr. Talalay, "Broccoli sprouts are better for you than full-grown broccoli and contain more of the enzyme sulfurophane, which helps protect cells and prevents their genes from turning into cancer" (American Cancer Society News, www.isga-sprouts.org). Dr. Talalay noted that sulfurophane is an indirect antioxidant and induces Phase 2 (detoxification) enzymes, which deactivate carcinogens and free radicals.
A recent study examined the effects of glucosinolate-rich broccoli sprouts on cancer prevention among Chinese people exposed to contaminated food and toxic air. The research found that individuals who consumed broccoli sprouts had higher levels of carcinogen detoxification enzymes, which helped to break down toxic chemicals and eliminate them from the body (Cancer Epidemiol Biomarkers Prev, Nov. 2005:14(11)2605-2613).
Additionally, the American Association for Cancer Research held a "Frontiers in Cancer Prevention Research" meeting last fall during which two research papers were presented on broccoli sprouts. A team from the University of Tsukuba, Japan, studied the effects of a diet rich in broccoli sprouts on H. pylori bacteria, believed to be a major factor in peptic ulcer and stomach cancer. The study found that sprouts significantly reduced H. pylori; the researchers attributed the protective action to the sulfurophane component.
The other paper came from Johns Hopkins University and examined broccoli sprouts as protection against skin cancer in mice. Hairless mice were subjected to UV light comparable to what a person would get sunbathing at the beach on a clear day. Broccoli sprout extracts were applied to the backs of the mice and the incidence and number of tumors were reduced by half in mice that were given sulfurophane-rich treatments.
In related news presented at the symposium, the glucosinolates found in products such as cabbage and sauerkraut appear to reduce the risk of breast cancer, according to results from the U.S. component of the Polish Women's Health Study. The study determined that women who emigrated to the U.S. ate less glucosinolate-rich cabbage and sauerkraut and had a higher risk of breast cancer.
Finally, there is research linking compounds in broccoli to a decreased progression of bladder cancer (The American Society for Nutritional Sciences J. Nutr, August 2004;134:2004-2010,), raising HDL cholesterol levels (Biofactors. 2004;22(1-4):271-5), causing apoptosis or programmed cell death in colon cancer cells (Cancer Res, Mar 2000;60(5):1426-33), improving cardiovascular health in rats with high blood pressure (Journal of Hypertension. October 2001;19(10):1819-1825), as an anti-inflammatory (Proc Natl Acad Sci U S A., Sep 27, 2005;102(39):14010-5. Epub 2005 Sep 19.) and as a chemoprotective agent against lung tumors in mice (Conaway, C, Wang, C-X, Pittman, B, Yang, Y-M, Schwartz, J, Tian, D, McIntee, E, Hecht, S, Chung, F-L. (2005); Cancer Res. 65: (18) 8548-8557).
Also, if administered 15 minutes after focal ischemia (local interruption of the blood supply to the brain, mimicking a stroke), sulfurophane significantly reduced the size of cerebral damage, a measure of stroke damage, in rodents (Neurosci Lett. Jan 30, 2006;393(2-3):108-12. Epub 2005 Oct 17.). Sulfurophane also boosts the level of a key enzyme that protects the eye from UV damage that can lead to macular degeneration (Proc. Natl. Acad. Sci. USA, July 13, 2004;101(28):10.1073/pnas.0403886101 pp. 10446-10451. Xiangqun Gao and Paul Talalay).
Beyond Broccoli Sprouts
While broccoli sprouts have garnered the majority of publicity and research, science has documented a stunning range of nutritional benefits offered by a lengthy list of sprouts. Clover and alfalfa sprouts, for example, are high in phytoestrogens, which studies have shown play an important role in the alleviation of menopausal symptoms, osteoporosis, cancer and heart disease. Proposed mechanisms include estrogenic and antiestrogenic effects, induction of cancer cell differentiation, inhibition of tyrosine kinase and DNA topoisomerase activities, suppression of angiogenesis and antioxidant effects (A News Extract from the Annual Review of Nutrition, "Dietary Phytoestrogens," www.isga-sprouts.org).
Another study determined that, based on the fresh weight of the vegetable, alfalfa sprouts demonstrated high antioxidant activity against peroxyl radicals and hydroxyl radicals (A News Extract from the Journal of Agricultural and Food Chemistry, "Antioxidant Capacity of Tea and Common Vegetables," www.isga-sprouts.org). Alfalfa sprouts and soy sprouts also contain saponins, which are reported to assist in lowering cholesterol.
Sunflower sprouts are a rich source of vitamin D, mung bean sprouts are a good source of vitamin C, lentil sprouts are 26% protein and onion sprouts are 20% protein and a good source of vitamins A, C and D. Soybean sprouts are high in protein, vitamin C, folate and fiber, while radish sprouts have 29 times more vitamin C and four times more vitamin A than milk, as well as 10 times more calcium than a potato and more vitamin C than a pineapple (www.isga-sprouts.org).
Barley sprouts and wheat sprouts contain an enzyme, diatase, which is helpful for digestion. In the sprouting of wheat, vitamin B12 quadruples, other B vitamins increase 3-12 times, vitamin E content triples and fiber content increases to 3-4 times that of whole wheat bread ("The Value of Sprouts," Sol Azulay et al).
The Dietary Supplement Dilemma
In the nutraceuticals industry, sprout powders have not yet hit the radar to the same degree that other vegetable-based products have, despite this wealth of documentation on the benefits. The challenge may be lack of education or it may be lack of availability.
The first question that must be addressed, however, relates to the efficacy of sprout powders compared to the raw materials. Retaining sprouts' extraordinary enzymatic activity in a nutrient-rich sprout powder requires extensive planning and management of every stage from heirloom organic seed selection through rigorous growing technologies to careful processing.
Additionally, to maintain the maximum amount of those values during drying, heat and oxygen must be avoided since these destroy the enzymes and phytonutrients that provide sprouts' heralded benefits. For example, our sprouts are fresh freeze-dried in a vacuum at very low temperatures in order protect their enzymatic activity and prevent oxidation. This method, which is proprietary, also ensures a low moisture level that suppresses bacterial growth, a key concern with sprout products. Currently, this is the only technology proven to fully protect and preserve all of the enzymes, amino acids and other highly sensitive phytonutrients in sprout powders.NW
About the author: Ellen Schutt is director of marketing for The Synergy Company and Synergy Production Laboratories (SPL), Moab, UT, which is a manufacturer of certified-organic whole food-based nutritional supplement products and Synergized raw materials, including more than 20 varieties of sprout powders such as broccoli, soy, wheat, millet, quinoa and many others. The company uses a proprietary freeze-dry process in manufacturing its sprouts in order to protect and preserve their inherent nutrients. She can be reached at 435-259-5366; E-mail: eschutt@synergy-co.com; Website: www.thesynergycompany.com.
