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Review
. 2020 Mar 15;21(6):1998.
doi: 10.3390/ijms21061998.

Functional Ingredients From Brassicaceae Species: Overview and Perspectives

Daniela Ramirez  1   2 , Angel Abellán-Victorio  3 , Vanesa Beretta  1 , Alejandra Camargo  1   2 , Diego A Moreno  3
Affiliations
Review

Functional Ingredients From Brassicaceae Species: Overview and Perspectives

Daniela Ramirez et al. Int J Mol Sci. .

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.

Keywords: Brassicaceae; functionality; ingredients; phytochemicals.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Figures

Figure 1
Figure 1
Phenolic compounds present in members of Brassicaceae [12].
Figure 2
Figure 2
Schematic representation of different isothiocyanate (ITC) profiles in several radish plant organs.
Figure 3
Figure 3
Mechanisms of action and signalling pathways implied for inhibiting carcinogenesis affected by isothiocyanates.
See this image and copyright information in PMC

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