Content of Glucosinolates in Cruciferous Vegetables Grown at the Same Site for Two Years under Different Climatic Conditions

Abstract

Individual glucosinolates (GLS) were determined in vegetables of three Cruciferae species: Brassica oleracea L. (white cabbage, red cabbage, Savoy cabbage, Brussels sprouts, cauliflower, kale, kohlrabi), Brassica rapa L. (turnip), and Raphanus sativus L. (red radish, black radish, and white radish) produced in two years. The cultivars were compared for the contents of total-, indole-, and aliphatic GLS. In both years, the total content of GLS was highest in black radish, and all examined R. sativus vegetables contained the greatest amount of aliphatic GLS. Neither the level nor the identity of GLS differentiated among the vegetables of the other cultivars grown in the same year. Comparison of the GLS contents of the same cultivar in two production years, which differed in temperature and rainfall rate, showed that low average 10-day rainfall and high average temperature during the vegetation period significantly increased the GLS content of vegetables. This suggests that the year x cultivar interaction modified the GLS content of vegetables.

Consumption of cruciferous vegetables and glucosinolates in a Spanish adult population

“…There are several factors that may influence the exposure to ITC and indoles: the genetics of glucosinolate biosynthesis within the plant (Kushad et al, 1999;Mithen, 2001), environmental factors, such as soil and climate conditions (Ciska et al, 2000;Pereira et al, 2002;Vallejo et al, 2003), and storage, processing and cooking. Overall up to 50% of total glucosinolate content may be lost after cold storage (McNaughton and Marks, 2003), whereas chopping may lead to remarkable increase in the level of indole glucosinolates (Verkerk et al, 1997).…”

“…In addition to the glucosinolate content for each food item, it was considered whether it applied to a fresh or frozen vegetable, or whether it was consumed as raw or cooked. The amount of indole-type glucosinolates for each cruciferous vegetable was estimated as a proportion of total glucosinolates (Kushad et al, 1999;Ciska et al, 2000); the remaining proportion was considered as aliphatic glucosinolates, although this term actually includes several side chain structures (Fahey et al, 2001). The values applied in our study for the estimation of glucosinolate intake are summarized in the Table 1.…”

Glucosinolates inBrassicavegetables: The influence of the food supply chain on intake, bioavailability and human health

“…Each species of the family Brassicaceae has a distinct GLS profile characterised by major GLSs as summarised by an actual data set ( Table 2). In Brassica vegetables, different species of the same genus and different cultivars of the same species have highly variable GLS concentrations [8,11,12]. Table 2 shows the GLS concentration ranges of members of the family Brassicaceae.…”

“…While the contribution of GLS BDPs to flavour is complex, and, with regard to Brassica 19.5 -42.6 mg/100 g fw 1 [11] vegetables, largely overstated, there has undoubtedly been a trend towards more mildly tasting Brassica vegetables over the last few decades. Thus, while there has been a change in consumer preference for specific types of Brassica , s, such as a trend away from cabbage through cauliflowers to heading broccoli, recent cultivars of certain types of Brassica vegetables have probably been bred for milder flavour by indirect selection against certain GLSs, namely 2-propenyl and 3-butenyl GLSs occurring in certain cabbages and Brussels sprouts.…”

Chemopreventive properties of 3,3′-diindolylmethane in breast cancer: evidence from experimental and human studies

“…Cruciferous vegetables contain bioactive precursor compounds known as glucosinolates (Table 1). [15][16][17][18][19] Major glucosinolates are glucobrassicin and glucoraphanin, the latter of which is a derivative of isothiocyanates, 20 including sulforaphane. The average human consumption of glucosinolates from food sources is estimated at 0.5lM/ kg/d.…”