Health-Affecting Compounds in Brassicaceae

被引:217
作者
Jahangir, Muhammad [1 ]
Kim, Hye K. [1 ]
Choi, Young H. [1 ]
Verpoorte, Robert [1 ]
机构
[1] Leiden Univ, Inst Biol, Div Pharmacognosy, Metab Sect, Leiden, Netherlands
来源
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2009年 / 8卷 / 02期
关键词
VITRO GASTROINTESTINAL DIGESTION; INFLORESCENCE PHENOLIC-COMPOUNDS; FATTY-ACID-COMPOSITION; BREAST-CANCER; DIETARY FIBER; OILSEED RAPE; ARABIDOPSIS-THALIANA; BIOACTIVE COMPOUNDS; WHITE CABBAGE; VITAMIN-C;
D O I
10.1111/j.1541-4337.2008.00065.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Brassicaceae vegetables are considered to be a staple food in many areas all over the world. Brassica species are not only known for their high fat and protein contents for human and animal consumption, but Brassicaceae vegetables are recognized as a rich source of nutrients such as vitamins (carotenoids, tocopherol, ascorbic acid, folic acid), minerals (Cu, Zn, P, Mg, among others), carbohydrates (sucrose and glucose), amino acids (for example, L-alanine, L-aspartic acid, L-glutamic acid, L-glutamine, L-histidine, L-methionine, L-phenylalanine, L-threonine, L-tryptophan, and L-valine), and different groups of phytochemicals such as indole phytoalexins (brassinin, spirobrassinin, brassilexin, camalexin, 1-methoxyspirobrassinin, 1-methoxyspirobrassinol, and methoxyspirobrassinol methyl ether), phenolics (such as feruloyl and isoferuloylcholine, hydroxybenzoic, neochlorogenic, chlorogenic, caffeic, p-coumaric, ferulic, and sinapic acids, anthocyanins, quercetin, and kaempferol), and glucosinolates (mainly glucoiberin, glucoraphanin, glucoalyssin, gluconapin, glucobrassicanapin, glucobrassicin, gluconasturtiin, and neoglucobrassicin). All of these phytochemicals contribute to the reported antioxidant, anticarcinogenic, and cardiovascular protective activities of Brassica vegetables. However, not all members of this family are equal from a nutritional viewpoint, since significant qualitative variations in the phytochemical profiles of Brassica species and varieties suggest differences in the health-promoting properties among these vegetables. In this article, Brassica phytochemicals with their nutritional value and health-promoting activities are discussed to give an overview of the literature for Brassica as a staple crop.
引用
收藏
页码:31 / 43
页数:13
相关论文
共 218 条
[1]  
Adamska Elzbieta, 2004, Journal of Applied Genetics, V45, P419
[2]   OIL CONTENT AND FATTY-ACID COMPOSITION OF PROMISING INDIAN BRASSICA-CAMPESTRIS L (TORIA) GENOTYPES [J].
AHUJA, KL ;
BATTA, SK ;
RAHEJA, RK ;
LABANA, KS ;
GUPTA, ML .
PLANT FOODS FOR HUMAN NUTRITION, 1989, 39 (02) :155-160
[3]  
ALFRED B, 2005, PHYTOCHEMISTRY, V66, P1334
[4]  
Aluko RE, 2001, J SCI FOOD AGR, V81, P391, DOI 10.1002/1097-0010(200103)81:4<391::AID-JSFA823>3.0.CO
[5]  
2-S
[6]   Breast cancer risk in premenopausal women is inversely associated with consumption of broccoli, a source of isothiocyanates, but is not modified by GST genotype [J].
Ambrosone, CB ;
McCann, SE ;
Freudenheim, JL ;
Marshall, JR ;
Zhang, YS ;
Shields, PG .
JOURNAL OF NUTRITION, 2004, 134 (05) :1134-1138
[7]   LIPIDS IN THE CRUCIFERAE .11. STEROLS AND STERYL ESTERS IN SOME BRASSICA AND SINAPIS SEEDS [J].
APPELQVIST, LAD ;
KORNFELDT, AK ;
WENNERHOLM, JE .
PHYTOCHEMISTRY, 1981, 20 (02) :207-210
[8]   Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.) [J].
Ayaz, FA ;
Glew, RH ;
Millson, M ;
Huang, HS ;
Chuang, LT ;
Sanz, C ;
Hayirlioglu-Ayaz, S .
FOOD CHEMISTRY, 2006, 96 (04) :572-579
[9]   Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities [J].
Ayaz, Faik Ahmet ;
Hayirlioglu-Ayaz, Sema ;
Alpay-Karaoglu, Sengul ;
Gruz, Jiri ;
Valentova, Katerina ;
Ulrichova, Jitka ;
Strnad, Miroslav .
FOOD CHEMISTRY, 2008, 107 (01) :19-25
[10]  
Azuma K, 1999, J SCI FOOD AGR, V79, P2010, DOI 10.1002/(SICI)1097-0010(199911)79:14<2010::AID-JSFA471>3.0.CO