As potential agents for preventing different oxidative stress-related diseases, phenolic compounds have attracted increasing attention with the passage of time. Intake of fruits, vegetables and cereals in higher quantities is linked with decreased chances of chronic diseases. In plant-based foods, phenolic compounds are very abundant. However, bio-accessibility and biotransformation of phenolic compound are not reviewed in these studies; therefore, a detailed action mechanism of phenolic compounds is not recognized. In this article, inclusive concept of different factors affecting the bioavailability of phenolic compounds and their metabolic processes is presented through which phenolic compounds go after ingestion.

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Nano-encapsulation in terms of nanotechnology is one of the wide ranged and rapid adopted technologies in food industry. Nanotechnology has modernized the whole food system from production to stored products for the improvement in quality and preservation of nutritional status. Nano-encapsulation is also known as promising technology to protect bioactive components and could be suitable for delivering such protected compounds to target biological systems. In this review, the recent literature highlights the formulation and fabrication of nanoencapsulation using the appropriate wall materials. Moreover, literature also focuses on different methods, which have been used for encapsulation purposes such as coacervation, inclusion complexation, nano-precipitation, emulsification, supercritical fluid technique, ultra-sonification and spray and freeze-drying. Furthermore, this review also discusses the advances in the applications of nanoencapsulation for phenolic compounds, antioxidants, natural food colorants, antimicrobial agents, essential oils, minerals, flavors and vitamins as nano-carriers in food systems. As reviewed in this study, nanotechnology have ability to improve the food properties either in sensory attributes, storage, target delivery, along with to enhance its nutrition and make it healthier. Nano-encapsulation has played a vital role in approaching the way of advancement of bioactive compounds including their therapeutic potential especially in allied fields, food, and pharmaceutical industry during last decades.

In addition to basic nutrition, plant-based foods provide substantial amounts of bioactive compounds which deliver desirable health benefits. During the last decade, secondary metabolites, also known as phytochemicals, obtained from plants, have aroused special attention by researchers. Amongst such plants, the turnip contains a few valuable components which not only endorse health benefits but also provide healing properties. Various bioactive components, for example peroxidase, kaempferol, phenolic compounds, sulforaphane, organic acids, vitamin K, glucosinolates etc are highlighted in this manuscript. Likewise, numerous minerals, such as copper, manganese and calcium, and organic acids, such as sinapic and ferulic acids and their derivatives, found in different amounts in fresh greens and turnip roots, are also discussed briefly. The current paper is focused on the phenolic compounds, which act as beneficial compounds for human health and can be isolated from plant foods, especially turnip. Due to the presence of bioactive constituents, turnip imparts a positive role with respect to the hepatic injury caused by diabetes, high antioxidant activity and a good hepatoprotective role. The impact of environmental conditions and processing mechanisms on the phenolic compound composition of Brassica vegetables, with special reference to turnip, was also briefly discussed.