Phenolic Compounds in Brassica Vegetables
Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom. Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. Phenolic compounds have received considerable attention for being potentia...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2010-12-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/16/1/251/ |
| _version_ | 1811297995011915776 |
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| author | Pablo Velasco María Elena Cartea Pilar Soengas Marta Francisco |
| author_facet | Pablo Velasco María Elena Cartea Pilar Soengas Marta Francisco |
| author_sort | Pablo Velasco |
| collection | DOAJ |
| description | Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom. Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. Phenolic compounds have received considerable attention for being potentially protective factors against cancer and heart diseases, in part because of their potent antioxidative properties and their ubiquity in a wide range of commonly consumed foods of plant origin. The Brassicaceae family includes a wide range of horticultural crops, some of them with economic significance and extensively used in the diet throughout the world. The phenolic composition of Brassica vegetables has been recently investigated and, nowadays, the profile of different Brassica species is well established. Here, we review the significance of phenolic compounds as a source of beneficial compounds for human health and the influence of environmental conditions and processing mechanisms on the phenolic composition of Brassica vegetables. |
| first_indexed | 2024-04-13T06:13:15Z |
| format | Article |
| id | doaj.art-3014669d2b434dd798a099f1354376eb |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-04-13T06:13:15Z |
| publishDate | 2010-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-3014669d2b434dd798a099f1354376eb2022-12-22T02:58:56ZengMDPI AGMolecules1420-30492010-12-0116125128010.3390/molecules16010251Phenolic Compounds in Brassica VegetablesPablo VelascoMaría Elena CarteaPilar SoengasMarta FranciscoPhenolic compounds are a large group of phytochemicals widespread in the plant kingdom. Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. Phenolic compounds have received considerable attention for being potentially protective factors against cancer and heart diseases, in part because of their potent antioxidative properties and their ubiquity in a wide range of commonly consumed foods of plant origin. The Brassicaceae family includes a wide range of horticultural crops, some of them with economic significance and extensively used in the diet throughout the world. The phenolic composition of Brassica vegetables has been recently investigated and, nowadays, the profile of different Brassica species is well established. Here, we review the significance of phenolic compounds as a source of beneficial compounds for human health and the influence of environmental conditions and processing mechanisms on the phenolic composition of Brassica vegetables.http://www.mdpi.com/1420-3049/16/1/251/anthocyaninsantioxidant activitybiological activitybrassicaflavonoidshealthhydroxycinnamic acidspolyphenols |
| spellingShingle | Pablo Velasco María Elena Cartea Pilar Soengas Marta Francisco Phenolic Compounds in Brassica Vegetables Molecules anthocyanins antioxidant activity biological activity brassica flavonoids health hydroxycinnamic acids polyphenols |
| title | Phenolic Compounds in Brassica Vegetables |
| title_full | Phenolic Compounds in Brassica Vegetables |
| title_fullStr | Phenolic Compounds in Brassica Vegetables |
| title_full_unstemmed | Phenolic Compounds in Brassica Vegetables |
| title_short | Phenolic Compounds in Brassica Vegetables |
| title_sort | phenolic compounds in brassica vegetables |
| topic | anthocyanins antioxidant activity biological activity brassica flavonoids health hydroxycinnamic acids polyphenols |
| url | http://www.mdpi.com/1420-3049/16/1/251/ |
| work_keys_str_mv | AT pablovelasco phenoliccompoundsinbrassicavegetables AT mariaelenacartea phenoliccompoundsinbrassicavegetables AT pilarsoengas phenoliccompoundsinbrassicavegetables AT martafrancisco phenoliccompoundsinbrassicavegetables |