Brassica oleracea var italica and Their By-Products as Source of Bioactive Compounds and Food Applications in Bakery Products \- PMC

Fuente: https://pmc.ncbi.nlm.nih.gov/articles/PMC11544821/

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This high content of value-added compounds gives broccoli and its various parts beneficial properties, including anti-cancer, anti-inflammatory, antioxidant, antimicrobial, metabolic disorder regulatory, and neuroprotective effects. Furthermore, broccoli and its by-products can play a key role in food applications by improving the nutritional profile of products due to their rich content of bioactive compounds.

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