Health‐Affecting Compounds in Brassicaceae

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.