Next Article in Journal
Identification of Candidate Genes Involved in Curd Riceyness in Cauliflower
Next Article in Special Issue
Apoptotic-Induced Effects of Acacia Catechu Willd. Extract in Human Colon Cancer Cells
Previous Article in Journal
Special Issue: G Protein-Coupled Adenosine Receptors: Molecular Aspects and Beyond
Previous Article in Special Issue
Beneficial Properties of Green Tea Catechins
Review

Functional Ingredients From Brassicaceae Species: Overview and Perspectives

1
Laboratorio de Cromatografía para Agroalimentos, Facultad de Ciencias Agrarias, UNCuyo, Mendoza 54 261, Argentina
2
Instituto de Biología Agrícola de Mendoza, CONICET Mendoza 54 261, Argentina
3
Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, Spanish National Research Council for Scientific Research (CEBAS-CSIC), Murcia 30100, Spain
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2020, 21(6), 1998; https://doi.org/10.3390/ijms21061998
Received: 20 February 2020 / Revised: 12 March 2020 / Accepted: 13 March 2020 / Published: 15 March 2020
(This article belongs to the Special Issue Chemopreventive Activities of Phytochemicals)
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. View Full-Text
Keywords: Brassicaceae; ingredients; phytochemicals; functionality Brassicaceae; ingredients; phytochemicals; functionality
Show Figures

Graphical abstract

MDPI and ACS Style

Ramirez, D.; Abellán-Victorio, A.; Beretta, V.; Camargo, A.; Moreno, D.A. Functional Ingredients From Brassicaceae Species: Overview and Perspectives. Int. J. Mol. Sci. 2020, 21, 1998. https://doi.org/10.3390/ijms21061998

AMA Style

Ramirez D, Abellán-Victorio A, Beretta V, Camargo A, Moreno DA. Functional Ingredients From Brassicaceae Species: Overview and Perspectives. International Journal of Molecular Sciences. 2020; 21(6):1998. https://doi.org/10.3390/ijms21061998

Chicago/Turabian Style

Ramirez, Daniela, Angel Abellán-Victorio, Vanesa Beretta, Alejandra Camargo, and Diego A. Moreno 2020. "Functional Ingredients From Brassicaceae Species: Overview and Perspectives" International Journal of Molecular Sciences 21, no. 6: 1998. https://doi.org/10.3390/ijms21061998

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop