Phenolic Compounds in Brassica Vegetables

By M. E. Cartea, M. Francisco, P. Soengas, P. Velasco. Molecules, 2010

1,025 citations recorded by the source corpus.

Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom. Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. Phenolic compounds have received considerable attention for being potentially protective factors against cancer and heart diseases, in part because of their potent antioxidative properties and their ubiquity in a wide range of commonly consumed foods of plant origin. The Brassicaceae family includes a wide range of horticultural crops, some of them with economic significance and extensively used in the diet throughout the world. The phenolic composition of Brassica vegetables has been recently investigated and, nowadays, the profile of different Brassica species is well established. Here, we review the significance of phenolic compounds as a source of beneficial compounds for human health and the influence of environmental conditions and processing mechanisms on the phenolic composition of Brassica vegetables.

Subfields: Biochemistry, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/eef35f857eae17d5d9b11c1ba58d061634e6b8fc

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Citations in the corpus

• Sinapic acid derivatives in defatted Oriental mustard (Brassica juncea L.) seed meal extracts using UHPLC-DAD-ESI-MSn and identification of compounds with antibacterial activity (2012, background): “Hydroxycinnamate conjugates are characteristic of brassicaceous plants [6, 8, 14].”
• Phytochemistry and biological activity of mustard (Brassica juncea): a review (2020, positive): “Even though several reviews related to phytochemistry and the biological activity of cruciferous vegetables have been published (Cartea et al., 2011; Raiola et al., 2018; Sturm & Wagner, 2017), whereas the mustard has not been specifically studied.”
• The Effect of Environment and Nutrients on Hydroponic Lettuce Yield, Quality, and Phytonutrients (2018, background): “Due to its raw consumption in relatively large quantities, it provides an important source of dietary antioxidants and possesses high radical scavenging activity, which is often credited with aiding in the prevention of many chronic illnesses such as cancer and cardiovascular disease [2,3].”
• Nutritional and phytochemical value of Brassica crops from the agri‐food perspective (2017, background): “The major phenolics found in these crops are the flavonoids (mainly flavonols, but also anthocyanins) and the phenolic acids (Cartea et al., 2011).”