Abstract
Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica’s phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.
Highlights
Brassicaceae family vegetables have an ample worldwide distribution, which can be found in all continents except Antarctica [1,2,3,4]
Phenolic compounds are very important regarding the quality of plant-based foods since they are involved in flavor features, and they are responsible for the color of some fruits and vegetables and because they serve as substrates for enzymatic deterioration [9,10]
The phenolic profile can vary within the same plant species according to the plant organ being studied; for example, cruciferous sprouts can contain from 2 to 10 times more phenolic compound when compared with roots and inflorescences, which are the most common plant organ consumed [13]
Summary
Brassicaceae family vegetables have an ample worldwide distribution, which can be found in all continents except Antarctica [1,2,3,4]. One of the most striking features of this botanical family is the presence of several kinds of secondary metabolites with a distinctive taste, and interesting bioactivities. The most deeply studied are the glucosinolates (GSL) and their breakdown products, isothiocyanates and indoles [5,6,7]. These species are rich and possess unique profiles of phenolic compounds, carotenoids, and other groups of less studied compounds such as phytoalexins, terpenes, phytosteroids, and tocopherols, here reviewed
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