Glucosinolates in Brassica .

Abstract

Abstract The order Brassicales is characterized by a specific group of secondary plant metabolites, namely the glucosinolates, which are sulfur and nitrogen-containing compounds. For human nutrition, glucosinolates are of special interest due to their health-promoting properties in general and the cancer preventive properties of their breakdown products in particular. This chapter discusses the function of glucosinolates and their breakdown products in humans and plants. The genetic, environmental and agronomic (such as farming and cropping systems) factors influencing glucosinolates in Brassica vegetables are also described. In brassicaceous vegetables, genetic factors are the most influential in affecting glucosinolate profiles and concentrations. However, environmental and agronomical factors also change the concentration of glucosinolates enormously with up to 556-fold for specific compounds (e.g. isothiocyanates). This newly generated knowledge should be integrated into future breeding schemes for the production of brassicaceous vegetables that improve human health. Specifically, the health-beneficial effects of isothiocyanates should be augmented in specific plant organs and plant development stages for improved human nutrition.