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Phenolic Compounds in Brassica Vegetables

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Cartea, María Elena, Francisco, Marta, Soengas, Pilar, Velasco, Pablo·2010·Molecules
DOI 10.3390/molecules16010251
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Abstract

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.

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Metadata

Authors
Cartea, M. E., Francisco, M., Soengas, P., & Velasco, P.
Venue
Molecules
Publisher
MDPI AG
Published
2010-12-30
Volume
16
Issue
1
Pages
251-280
ISSN
1420-3049 (ISSN-L)
DOI
10.3390/molecules16010251
OpenAlex
W2095705899
Cited by
1,061
References
3
FWCI
17.86
Type
journal article
Language
en
Open access
gold
Licence
creativecommons.org/licenses/by/3.0/ (vor)

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