Brassica vegetables—an undervalued nutritional goldmine | Horticulture Research | Oxford Academic

Evidencias encontradas en esta fuente

• Research has consistently shown that consumption of Brassica vegetables is negatively associated with the risk of several cancers, including colorectal, prostate, gastric, and breast cancers
• Additionally, allyl isothiocyanate, a product of sinigrin (SIN) hydrolysis, induces cell cycle arrest and apoptosis in drug-resistant cancer cells [32]. Iberverin, a degradation product of glucoiberverin (GIV), shows antineoplastic activities against human hepatocellular carcinoma [41].
• Increasing evidence suggests that consuming Brassica vegetables may reduce the risk of chronic diseases, especially various types of cancer, owing to their unique health-promoting phytonutrients [19–22]. Thus, increasing the intake of Brassica vegetables offers a practical and natural method for consumers to improve their health through functional foods, rather than relying on supplements or extracts.
• Increasing evidence suggests that consuming Brassica vegetables may reduce the risk of chronic diseases, especially various types of cancer, owing to their unique health-promoting phytonutrients [19–22]. Thus, increasing the intake of Brassica vegetables offers a practical and natural method for consumers to improve their health through functional foods, rather than relying on supplements or extracts.
• Although most Brassica crops, apart from those used for oil production, are not primary sources of calories due to their low carbohydrate and lipid content, they provide a diverse range of macronutrients, including amino acids, organic acids [13, 15], proteins, soluble sugars, and dietary fibers [16–18] (Supplementary Table 1). Increasing evidence suggests that consuming Brassica vegetables may reduce the risk of chronic diseases, especially various types of cancer, owing to their unique health-promoting phytonutrients [19–22].
• This review delves into the bioactive nutrients (phytonutrients) of major Brassica crops and their roles in promoting a healthy diet (Fig. 2). Additionally, we explore biofortification and nutritional enhancement strategies through agronomic practices, conventional cross-breeding, and metabolic engineering of key micronutrients. Ultimately, this review aims to lay the groundwork for the nutritional improvement of Brassica crops, an underestimated nutritional goldmine.
• Although most Brassica crops, apart from those used for oil production, are not primary sources of calories due to their low carbohydrate and lipid content, they provide a diverse range of macronutrients, including amino acids, organic acids [13, 15], proteins, soluble sugars, and dietary fibers [16–18] (Supplementary Table 1). Increasing evidence suggests that consuming Brassica vegetables may reduce the risk of chronic diseases, especially various types of cancer, owing to their unique health-promoting phytonutrients [19–22].
• This group of vegetables is rich in bioactive compounds, including glucosinolates, vitamins (such as vitamin C, folate, tocopherol, and phylloquinone), carotenoids, phenols, and minerals, which are crucial for enriching diets and maintaining human health.
• Although most Brassica crops, apart from those used for oil production, are not primary sources of calories due to their low carbohydrate and lipid content, they provide a diverse range of macronutrients, including amino acids, organic acids [13, 15], proteins, soluble sugars, and dietary fibers [16–18] (Supplementary Table 1). Increasing evidence suggests that consuming Brassica vegetables may reduce the risk of chronic diseases, especially various types of cancer, owing to their unique health-promoting phytonutrients [19–22].