Table 2 Phenolic compounds of the flax dry seeds and 5-day sprouts using HPLC analysis.

Compound	Dry seeds mg/g DW	Day 5 sprouts mg/g DW	A fold increase in sprout
Gallic	0.15^a	0.92^b	6.1
p-hydroxybenzoic	0.20^a	0.72^b	3.6
Cateachin	0.18^a	0.81^b	4.5
Caffeic	0.25^a	1.2^b	4.8
Syringic	0.17^a	0.62^b	3.6
Vanillic	0.05^a	0.24^b	4.8
Ferulic	0.35^a	1.37^b	3.9
Sinapic	0.20^a	1.29^b	6.4
p-coumaric	0.40^a	2.2^b	5.5
Rosmarinic	0.23^a	0.9^b	3.9
Cinnamic	0.10^a	0.24^b	2.4

RT: Retention Time. Values are presented as means ± SD (n = 4), Values in the same raw with different superscripts (a and b) are significantly different at (P < 0.01).

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