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Functional Ingredients From Brassicaceae Species: Overview and Perspectives

Laboratorio de Cromatografía para Agroalimentos, Facultad de Ciencias Agrarias, UNCuyo, Mendoza 54 261, Argentina
Instituto de Biología Agrícola de Mendoza, CONICET Mendoza 54 261, Argentina
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;
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
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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.

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.

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.

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