The Role of Brassica Bioactives on Human Health: Are We Studying It the Right Way?

Abstract

Brassica vegetables and their components, the glucosinolates, have been suggested as good candidates as dietary coadjutants to improve health in non-communicable diseases (NCDs). Different preclinical and clinical studies have been performed in the last decade; however, some concerns have been posed on the lack of established and standardized protocols. The different concentration of bioactive compounds used, time of intervention or sample size, and the lack of blinding are some factors that may influence the studies’ outcomes. This review aims to analyze the critical points of the studies performed with Brassica-related biomolecules and propose some bases for future trials in order to avoid biases.

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

“…For plant-derived food, including sprouts, the lack of standardized protocols for the preparation and manipulation of the natural matrix is a crucial limitation. Sprouts, in fact, have been used in animal and human studies as a whole, in the form of extracts, and juices, using different amounts and inconsistent dietary regimens within the population appraised [241,242]. Variable conditions can impact bioavailability, while elusive information about liberation, absorption, distribution, metabolism, and excretion (LADME) phases of pharmacokinetics can complicate decisions as to when and for how long a treatment should be considered [243].…”

“…Fourthly, sprouts contain significant amounts of phytochemicals, which have historically been studied in human clinical trials. In this regard, phenolics (and, particularly, flavonoids [306]) and the breakdown products of glucosinolates, isothiocyanates, and indoles [27,242], have been investigated, either singly or combined with other treatments. Although many of these chemicals are very well known and have been comprehensively reviewed, one must note that phenolics account for more than 8000 widely and differentially distributed entities [307], and glucosinolates (both fully and partially characterized) are represented by at least 137 different structures [308] subject as well to genetic and environmental variability [309].…”

“…The same can be said for indoles, such as indole-3-carbinol, a glucobrassicin derivative that displays differential effects depending on timing of administration, and its condensation product, 3,3 diindolylmethane, which impacts multiple pathways associated with cancer and inflammation. Notably, both indoles have been tested in human clinical trials, either alone or in combination with other treatments [242].…”

Effect of Lactobacillus acidophilus Fermented Broths Enriched with Eruca sativa Seed Extracts on Intestinal Barrier and Inflammation in a Co-Culture System of an Enterohemorrhagic Escherichia coli and Human Intestinal Cells

“…Fermentation can be regulated in order to enhance the content of vitamin B12 [ 6 ], or vitamin C [ 7 ], depending on the starting fresh vegetable, the bacterial inoculum, and the presence of other ingredients. More recently Odongo et al studied the differences in composition of secondary plant metabolites in raw, fermented, and cooked Brassica carinata leaves, highlighting a sharp decrease in glucosinolate (GSL), a unique class of plant secondary metabolites [ 8 ], a structure-dependent degradation of phenolic compounds in fermented products in comparison to fresh leaves, and a slight increase in isothiocyanates, i.e. GSL hydrolysis products, in comparison to both raw and cooked vegetable materials [ 9 ].…”

“…Moreover, the behaviour of three Lactobacillus strains, grown in the presence of previously chopped Eruca sativa Miller leaves, was recently investigated [ 20 ]. Rocket leaves, as with all Brassicaceae tissues, contain GSLs, which are hydrolysed when they come in contact with the plant or bacterial enzyme myrosinase, leading to the formation of several intermediate products, such as isothiocyanates [ 8 ] The presence of these molecules in the growth mediums of Lactobacilli affect the antioxidant activity of the medium, the specific antioxidant power of lactobacilli, and their antimicrobial activities [ 20 ].…”