brassica family vegetables

Nitriles released from glucosinolates depress growth and cause damage to the liver and kidneys in severe cases. (See FATTY ACIDS | Trans-fatty Acids: Health Effects. Thus, individual isothiocyanates belong to a small, but important group of compounds exhibiting dual inhibitory action against carcinogenesis. Processing is primarily by freezing, although a small proportion of the crop is canned. Isothiocyanates, such as sulforaphane (SFN) and erucin derived from the GLS glucoraphanin and glucoerucin, respectively, mainly found in Brassica oleracea vegetables (cabbage, kale, broccoli, and Brussels sprouts, among others), have been shown to exhibit beneficial effects in disease prevention.10, 11 Phenethyl isothiocyanate (PEITC) derived from gluconasturtiin, mainly present in Lepidium sativum (garden cress), and allyl isothiocyanate (AITC) derived from the GLS sinigrin, which can be found in Brassica oleracea, Brassica nigra (mustard), and Brassica rapa (Chinese cabbage, pak choi, and turnips), have been related to chemopreventive effects.12, 13 Indeed, preclinical evidence suggests a combination of PEITC and conventional anticancer agents to improve overall chemotherapeutic efficacy.14, On the other hand, 3,3′-diindolylmethane (DIM) is a bioactive compound derived from indole-3-carbinol (I3C), which is in turn a relatively unstable hydrolysis product from indole GLS, such as glucobrassicin and its derivatives 4-hydroxyglucobrassicin, methoxyglucobrassicin, and neoglucobrassicin. The cultivation of Brussels sprouts is similar to that of cabbage and other Brassica species. The fringed-leaf endive is quite an ornamental potherb and is more popular as a salad vegetable than the broad-leaf type which is used mainly unblanched in stews and soups. Brassica (/ˈbræsɪkə/) is a genus of plants in the mustard family (Brassicaceae). Since these vegetable gene pools have remained isolated for hundreds of generations of selection, there has been considerable development of phenotypes that diverge from a common ancestor. However, only limited human intervention studies have been conducted (e.g., with Brussels sprouts) to confirm these results. However, its contribution to the diet is negligible. )9 (Fig. ), Spinach is the best vegetable source of provitamin A, providing 8100 IU equivalents per 100 g edible part, and it also contains 51 mg vitamin C and 93 mg calcium. Crops from this genus are sometimes called cole crops—derived from the Latin caulis, denoting the stem or stalk of a plant.[1]. Cos and leaf lettuces are still more nutritious, mainly because of their high carotenoids (1900 IU vitamin A equivalents) and vitamin C (18 mg) content per 100 g fresh weight. Like all veggies, they’re low in calories, fat, and sodium. Six particular species (B. carinata, B. juncea, B. oleracea, B. napus, B. nigra, and B. rapa) evolved by the combining of chromosomes from three earlier species, as described by the Triangle of U theory. Data on nutritional value and composition for pak choi and other oriental brassicas are summarized in Table 1. Brussels sprouts are adapted to relatively cool conditions, and in warmer regions the axillary buds may develop into loose sprouts, in contrast to the preferred tightly formed round buds. Glucosinolate-derived isothiocyanates may alter the balance of phase I/II enzyme metabolism such that phase I oxidative activation of carcinogens is decreased as compared with the increased rate of phase II detoxification. Copyright © 2020 Elsevier B.V. or its licensors or contributors. Plants are established from seed, and spacing is dependent on cultivar. Despite evidence for this being rather poor, special varieties of low erucic acid rapeseed are now cultivated for edible oil production. are sometimes available when other plants are dormant (Burrows and Tyrl, 2013). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants. [7] This also represents the A genome component of the amphidiploid crop species B. napus and B. juncea. The young inner leaves of mustard that are tender and mild in taste are consumed as salad. The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. Crisp head lettuce supplies 6 mg ascorbic acid, 330 IU equivalents of vitamin A and calcium 20 mg 100 g−1 fresh weight. Though the progenitor species likely originated in the Mediterranean region, the cultivated brassica vegetables are of cosmopolitan distribution. Cultivars vary in their sensitivity to vernalizing temperatures, but Brussels sprouts generally require a longer period of exposure than cabbage, ranging from around 50 to 80 days. Brussels sprouts are cooked by boiling. In intact plant cells, myrosinase and GLS are physically separated in different compartments while getting in touch with each other following tissue damage as a result of wounding or chewing and by interacting with the gut microbiota as a result of the presence of a bacterial myrosinase.8 Besides ITCs and indoles, other metabolites such as oxozolidine-2-thiones, nitriles, epithionitriles, and thiocyanates are formed, mainly depending on the structure of the GLS side chain, the plant species, the presence of epithiospecifier proteins (ESPs), thiocyanate-forming proteins (TFPs), and nitrile-specifier proteins (NSPs), as well as the reaction conditions (pH, presence of Fe2 +, etc.

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