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Review
. 2024 Oct 25;13(21):3395.
doi: 10.3390/foods13213395.

Overview of Phytochemical Composition of Brassica oleraceae var. capitata Cultivars

Olga Statilko  1 , Thalia Tsiaka  1 , Vassilia J Sinanoglou  1 , Irini F Strati  1
Affiliations
Review

Overview of Phytochemical Composition of Brassica oleraceae var. capitata Cultivars

Olga Statilko et al. Foods. .

Abstract

The Brassicaceae family includes a wide range of horticultural crops of economic and traditional importance, consumed either fresh, cooked, or fermented. Cabbage (Brassica oleraceae var. capitata) is one of the most important crops of the family. The present review analyzes the most important phytochemicals present in cabbage, focusing on variation of phytochemical composition between cultivars of B. oleraceae var. capitata f. alba, B. oleraceae var. capitata f. rubra, B. oleraceae var. capitata f. acuta, and B. oleraceae var. capitata f. sabauda. Cabbage form and cultivars significantly affect phytochemical compositions. B. oleraceae var. capitata f. rubra cultivars are generally great sources of phenolic compounds, especially anthocyanins, whereas B. oleraceae var. capitata f. alba cultivars display the highest concentration of glucosinolates; nevertheless, their levels are also dependent on the specific cultivar. B. oleraceae var. capitata f. acuta cultivars may be considered advantageous due to their high glucosinolate content and consistent phytochemical composition. Recognizing the benefits of specific cultivars can be valuable for consumers seeking a healthier lifestyle, as well as for scientists aiming to enhance cultivars through breeding programs or use plants' extracts to produce high quality pigments and dietary supplements.

Keywords: Brassica oleraceae var. capitata; cultivars; glucosinolates; phytochemical composition; red cabbage; white cabbage.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Different forms of cabbage. (a) Brassica oleraceae var. capitata f. alba, (b) Brassica oleaceae var. capitata f. rubra, (c) Brassica oleraceae var. capitata f. sabauda, (d) Brassica oleraceae var. capitata f. acuta.
Figure 2
Figure 2
Generic structure of glucosinolate. The side group R varies.
Figure 3
Figure 3
Chemical structures of most common hydroxycinnamic acids in cabbage.
Figure 4
Figure 4
Chemical structures of most common flavonols in cabbage.
See this image and copyright information in PMC

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