Lactic Acid Fermentation as a Tool for Obtaining Bioactive Compounds from Cruciferous

Cruciferous such as brussels sprouts, cauliflower, broccoli, and cabbage are a rich source of health-promoting phytochemicals. Cruciferae family vegetables possess biological activities due to the presence of phenolics and glucosinolates (GLS). However, the health benefits of phenolic compounds and GLS are partially dependent on their microbial conversion. Post-harvest processing especially fermentation results in the extended shelf life of the product and could be a useful technological process since it favors the hydrolyzation of GLS to multiple potentially favorable breakdown products. In contrast with other bacteria, Lactobacilli are more resistant to phenolics and the fermentation with lactic acid bacteria (LAB) provides a natural way to modify nutritional and chemopreventive properties of food or food ingredients. This review aims to give an overview of the phytochemicals 126present in cruciferous vegetables and their metabolism through the lactic-acid fermentation process which could facilitate the possible application of selected bacteria to obtain beneficial breakdown products. Recently, cruciferous vegetables including broccoli, cauliflower, cabbage, kale, brussels sprouts, and radish have drawn regard because of their potential protective attributes. Epidemiological studies have shown that the regular intake of brassica vegetables can decrease de risk of various cancers, including lung, breast, and colorectal cancer and cardiovascular diseases. Protein constitutes one of the major macronutrients of cruciferous vegetables. The protein fraction of cruciferous vegetables varies from 1.0% to 3.3% of a fresh weight basis. In recent years, brassicas have gained heed in cancer research because of their protective features. Nowadays, research has attested that phytochemicals from cruciferous induce detoxification enzymes, scavenge free radicals, reduce inflammation, stimulate the immune system, reduce the risk of cancers, inhibit tumorigenesis, and regulate the growth of cancer cells. Antioxidant activity of cruciferous is also owing to both bioactive compounds and enzymes such as catalase, superoxide dismutase and peroxidase, which are found in raw vegetables.