The potential of microgreen as the dietary antioxidant in COVID-19 pandemic: mini review

Abstract

Microgreens were tiny vegetables with a higher nutrient content than mature vegetables. Microgreens could be consumed directly as a garnish or salad. It was a high source of antioxidants and suitable for consumption. This review focused on providing a general description of microgreen production techniques, the nutritional content of microgreens, and their role in stimulating the immune system, mainly in preventing COVID-19. Several microgreens from various vegetables show high antioxidants, phytochemicals, and nutrients. This component is suitable for consumption to improve immunity system performance. The micronutrients contribute to immune function. There are four phases of the immune response in the body, namely physical barriers, innate immune response, inflammatory response, and adaptive immune response. When the body detects the presence of a foreign substance, the immune system will immediately respond by activating the immune function that utilizes T and B cells to kill them. Therefore, microgreen is one of the great dietary antioxidants for consumption.