Antioxidant Components of Brassica Vegetables Including Turnip and the Influence of Processing and Storage on their Anti-oxidative Properties

Abstract

Brassica vegetables, particularly turnip, contain many natural antioxidants. This review focuses on antioxidant components and the influence of different processing and storage conditions on antioxidant activities of some Brassica vegetables including turnip. Long storage times had an adverse effect on antioxidant value of turnip. Also, the activity of antioxidants in cruciferous vegetables could be influenced by antioxidant breakdown and leaching during cooking. Heat treatment has a major impact on the antioxidant activity of Brassica vegetables and it has been perceived minor antioxidant ability in processed vegetables compared with uncooked samples. Food processing operations in terms of blanching, canning, sterilizing and freezing, in addition to cooking methods perhaps can have a major influence on the yield, chemical structure and bioavailability of antioxidants in Brassica family. Cooking methods such as steaming and microwaving are proper methods for a short time. Consumption of raw or slightly blanched turnip is an appropriate way to maximize its health benefits.

Is diet partly responsible for differences in COVID-19 death rates between and within countries?

“…It will be needed to test dietary differences between low and highrate countries. Foods with potent antioxidant or anti ACE activity-like uncooked or fermented cabbage [28][29][30]are largely consumed in low-death rate European countries, Korea and Taiwan, and might be considered in the low prevalence of deaths.…”

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

“…Bioavailability of the nutraceuticals is affected by their physicochemical characteristics, such as the physical state, the chemical structure, the solubility, the lipophilicity, and so forth. Most nutraceuticals are extracted from the natural plant sources and are presented as the crystalline or amorphous powders with high melting points and different water solubilities (Gharehbeglou & Jafari, 2019; Mahdavi, Jafari, Ghorbani, & Assadpoor, 2014; Taghvaei & Jafari, 2015). Other nutraceuticals such as CLAs and ω‐3/ω‐6 PUFAs are liquid, lipophilic, and water‐insoluble substances (Mehrad, Shabanpour, Jafari, & Pourashouri, 2015; Pourashouri et al., 2014).…”

“…Food processing affects the bioaccessibility and bioavailability of nutraceuticals differently. Research has shown that the impact of processing on the bioaccessibility and bioavailability of nutraceuticals is dependent on the type of nutraceuticals, the structure and composition of the food matrix as well as the processing technique (Evrendilek, 2018; Gharehbeglou & Jafari, 2019). For example, chopping plant‐based foods (vegetables, fruits, seeds, nuts, and berries) can improve the nutraceutical bioavailability by breaking the cell walls of chloroplasts or chromoplasts making the nutraceutical more accessible (Quiros‐Sauceda et al., 2017).…”

Potential Immunomodulatory Properties of Biologically Active Components of Spices Against SARS-CoV-2 and Pan β-Coronaviruses

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