Health‐Affecting Compounds in Brassicaceae

Abstract

Brassicaceae vegetables are considered to be a staple food in many areas all over the world. Brassica species are not only known for their high fat and protein contents for human and animal consumption, but Brassicaceae vegetables are recognized as a rich source of nutrients such as vitamins (carotenoids, tocopherol, ascorbic acid, folic acid), minerals (Cu, Zn, P, Mg, among others), carbohydrates (sucrose and glucose), amino acids (for example, L-alanine, L-aspartic acid, L-glutamic acid, L-glutamine, L-histidine, L-methionine, L-phenylalanine, L-threonine, L-tryptophan, and L-valine), and different groups of phytochemicals such as indole phytoalexins (brassinin, spirobrassinin, brassilexin, camalexin, 1-methoxyspirobrassinin, 1-methoxyspirobrassinol, and methoxyspirobrassinol methyl ether), phenolics (such as feruloyl and isoferuloylcholine, hydroxybenzoic, neochlorogenic, chlorogenic, caffeic, p-coumaric, ferulic, and sinapic acids, anthocyanins, quercetin, and kaempferol), and glucosinolates (mainly glucoiberin, glucoraphanin, glucoalyssin, gluconapin, glucobrassicanapin, glucobrassicin, gluconasturtiin, and neoglucobrassicin). All of these phytochemicals contribute to the reported antioxidant, anticarcinogenic, and cardiovascular protective activities of Brassica vegetables. However, not all members of this family are equal from a nutritional viewpoint, since significant qualitative variations in the phytochemical profiles of Brassica species and varieties suggest differences in the health-promoting properties among these vegetables. In this article, Brassica phytochemicals with their nutritional value and health-promoting activities are discussed to give an overview of the literature for Brassica as a staple crop.

Gold nanoparticles synthesized by Brassica oleracea (Broccoli) acting as antimicrobial agents against human pathogenic bacteria and fungi

“…This family includes commonly available vegetables such as cabbage, sprouts, cauliflower. It belongs to the family Brassicaceae (Cruciferae) and, Brassica oleracea is a 6 species that includes Broccoli which is very nutritive, providing nutrients and health-promoting phytochemicals such as vitamins, carotenoids, fiber, soluble sugars, minerals, glucosinolates and phenolic compounds (Jahangir et al 2009;Lanone and Boczkowski 2006). It is an edible green plant in cabbage family whose flower heads and stalk are succulent and readily edible.…”

Variations of glucosinolates in kale leaves (Brassica oleracea var. acephala) treated with drought-stress in autumn and spring seasons

“…또한 항암물질뿐만 아니라 항산화활성과 관련된 gallic acid, protocatechuicacid, caffeic acid 등과 같은 페놀성 물질도 케일새싹 내에 상당량 존재한다 (Jahangir et al, 2009). (Fahey et al, 2001;Halkier and Gershenzon, 2006).…”

Physicochemical Quality Changes in Chinese Cabbage with Storage Period and Temperature: A Review

“…Researchers have also examined how changes in pH, storage time, temperature, and concentration of ascorbic acid affect the color of red cabbage (Tomczak and Czapski, 2007;Devahastin and Niamnuy, 2010). Recently, the consumption of brassica vegetables containing abundant functional components has increased, because the anticarcinogenic properties of these vegetables' carotenoids and glucosinolates (GSLs) have been emphasized (Jahangir et al, 2009;Akpolat and Barringer, 2015). Isothocyanate is a typical functional component of cruciferous vegetables, which is beneficial in the treatment of lung, bladder, and rectal cancers, and which has antibacterial and pesticidal properties (Morimitsu, 2000;Soledade et al, 1998;Cho et al, 2010;.…”