Germination as a Strategy to Enhance the Bioactivity of Whole Grains: Phytochemical Remodeling and Health Implications

Consumption of microgreens, sprouts, and baby leaves is rapidly increasing, driven by consumer demand for nutrient-dense, minimally processed, and functional foods. Germination has emerged as a powerful biological strategy to enhance the nutritional quality and bioactivity of cereals and pseudocereals. The transition from dormancy to sprouting activates endogenous metabolic pathways that promote the accumulation of vitamins and diverse phytochemicals while reducing antinutritional compounds such as phytic acid. These changes are particularly relevant in the context of growing demand for gluten-free and clean-label food systems. This review evaluates recent advances in cereal and pseudocereal germination, with a focus on changes in whole-grain phytochemical composition and their implications for health-related outcomes. We discuss both shared phytochemicals, including γ-aminobutyric acid, phenolics, flavonoids, carotenoids, tocopherols, phytosterols, and policosanols, as well as grain-specific metabolites such as alkylresorcinols, avenanthramides, avenacosides, benzoxazinoids, hordatines, 3-deoxyanthocyanins, and γ-oryzanols. Emerging nonthermal pretreatments before germination and post-germination interventions may modify phytochemical profiles and could influence bioaccessibility or biological activity; however, their health benefits require further validation. Evidence from preclinical and limited human studies indicates that germination enhances grain bioactivity and may support glycemic regulation, lipid metabolism, inflammatory responses, and gut microbiome function. Collectively, these findings position germinated grains as promising ingredients for next-generation functional foods, while underscoring the need for standardized, mechanistic, and translational research to fully realize their potential.