Year: 2011
Type: article
Abstract: Brassica vegetables include some economically interesting crops such as cabbage, broccoli, cauliflower, Brussels sprouts, kale and turnip, which are consumed all over the world. A high intake of Brassica vegetables reduces the risk of age-related chronic illness such as cardiovascular health and other degenerative diseases and reduces the risk of several types of cancer, thanks in part to the antioxidant properties of different compounds. Compared to other vegetables, Brassica vegetables have higher antioxidant potential which makes them very interesting crops from the consumer's point of view. This review focuses on the composition and antioxidant capacity of both lipid- and water-soluble extracts of Brassica vegetables. Here, we will provide an overview of the role of phenolic compounds, vitamins and carotenoids present in Brassica vegetable crops in relation to antioxidant properties and human health. Both climatic conditions and agronomic practices influence the phytochemical content of the plant. The effects of genotype and plant organ on the stability of bioactive components and antioxidant activity are discussed, as well as post-harvest storage, processing and different cooking methods. Furthermore, we summarize in this review the current knowledge on the role of the antioxidant compounds present in Brassica vegetables in relation to human health. As conclusion, Brassica vegetables contain bioactive substances with a potential for reducing the physiological as well as oxidative stress and this could explain the suggested cancer preventive effect of these plants as well as their protective role on other major diseases.
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W943777364