Functional Ingredients From Brassicaceae Species: Overview and Perspectives \- MDPI

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• Moreover, these species are also rich and possess unique profiles of phenolic compounds, carotenoids, and other groups of less studied compounds such as phytoalexins, terpenes, phytosteroids, and tocopherols, here reviewed. The most important phenolic compounds present in Brassicaceae family vegetables are the flavonoids and the hydroxycinnamic acids [8]. Among flavonoids, the most important group corresponds to the flavonols. Quercetin, kaempferol, isorhamnetin, and cyanidin are the most representative flavonols in these species, but their qualitative and quantitative profiles vary significantly among species.
• Phenolic compounds are very important regarding the quality of plant-based foods since they are involved in flavor features (e.g., astringency), and they are responsible for the color of some fruits and vegetables and also because they serve as substrates for enzymatic deterioration [9,10]. Finally, phenolic compounds are considered to contribute to the health benefits associated with dietary consumption of Brassicaceae species such as antioxidant capacity, anticarcinogenic power, anti-aggregation activity, activation of detoxification enzymes, among others (Brassicaceae bioactive properties are reviewed and discussed in Section 3 of the present study).
• Phenolic compounds are considered to contribute to the health benefits associated with dietary consumption of Brassicaceae species such as antioxidant capacity…
• …anti-aggregation activity, activation of detoxification enzymes, among others (Brassicaceae bioactive properties are reviewed and discussed in Section 3 of the present study).