Seed sprouting is gaining importance commercially because it not only improves the nutritional and antioxidant value of seeds but also removes some anti-nutrients like enzyme inhibitors in them and thus makes them safer for diet. Sprouts are the richest source of proteins, carbohydrates, fats, vitamins, minerals as well as secondary metabolite composition (including phenols, flavonoids, steroids and alkaloids) and thus serve as a better source of nutrients and antioxidant rich phytochemicals as compared to seeds. Improvement of nutritional and nutraceutical value of seeds by sprouting is beneficial for human health and can be incorporated in Pharmaceutical preparations or can be directly consumed as a functional food. Such dietary constituent are preferred over drugs as comparatively they pose very little or no possible side effect even though consumed for long time. Due to their simple and inexpensive solutions to the global health problems their use in prevention and treatment of common oxidative stress linked diseases such as diabetes, cardiovascular disease and certain cancers is emerging. However, there remains much work to be done for an optimal outcome and in gaining their dietary acceptability as drug if handled properly in accordance to safety guidelines