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Functional Ingredients From Brassicaceae Species: Overview and Perspectives.

ABSTRACT: Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica's phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.

SUBMITTER: Ramirez D

PROVIDER: S-EPMC7139885 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature

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Functional Ingredients From <i>Brassicaceae</i> Species: Overview and Perspectives.

Ramirez Daniela D Abellán-Victorio Angel A Beretta Vanesa V Camargo Alejandra A Moreno Diego A DA

International journal of molecular sciences 20200315 6

<i>Brassicaceae</i> vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica's phytochemical profile makes them an ideal natural sour ...[more]

PMID: 32183429

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