Functional significance of underutilized high value cruciferous vegetables- an exotic gleam in the gloomy guise of their functional importance

Shree, Bharti; Kumar, Satish; Priyanka, .; Sharma, Shweta; Katoch, Viveka

doi:10.1016/j.sajb.2022.02.028

Cited by 8 publications

(3 citation statements)

References 179 publications

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“…Studies have shown that long-term or regular consumption of vegetables rich in secondary metabolites, such as flavonoids, polyphenols, vitamins, carotenoids, minerals, glucosinolates, and anthocyanins, can help prevent the occurrence of some chronic diseases, such as cancer and cardiovascular conditions [38,39]. The main compounds that contribute to the antioxidant activity of the crop itself and in humans vary considerably among the three species.…”

Section: Discussionmentioning

confidence: 99%

A Comparative Study on the Nutrients, Mineral Elements, and Antioxidant Compounds in Different Types of Cruciferous Vegetables

et al. 2022

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Studies on the diversity within and among cabbage (Brassica oleracea L. var. capitata L.), cauliflower (Brassica oleracea var. botrytis), and Chinese cabbage (Brassica rapa L. ssp. pekinensis) variants are essential for the development of healthy diets. However, most studies on them have been limited to a single species, with little integrated analysis between them. In this study, the diversity within and among these species and varieties is assessed by determining the contents of 15 major characteristic nutrients, antioxidants, and minerals in 12 varieties of cabbage, 9 varieties of cauliflower, and 12 varieties of Chinese cabbage cultivated under the same conditions. The results show that there are significant differences in the compositional distributions of cabbage, cauliflower, and Chinese cabbage. Cabbage has the highest contents of soluble sugars (27.73 mg·kg−1 FW), flavonoids (5.90 mg·g−1 FW), and Fe (46.90 mg·kg−1 DW). Cauliflower is an ideal source of soluble protein (603.04 mg·kg−1 FW), polyphenols (1.53 mg·g−1 FW), glucosinolates (25.27 μmol·g−1 FW), and Cu (4.25 mg·kg−1 DW). Chinese cabbage is rich in vitamin C (0.45 mg·g−1 FW) and minerals (K, Ca, Mg, P, Mn, and Zn, at 9206.67 mg·kg−1 DW, 3297.00 mg·kg−1 DW, 3322.79 mg·kg−1 DW, 5614.78 mg·kg−1 DW, 15.36 mg·kg−1 DW, and 21.87 mg·kg−1 DW, respectively). There is a correlation between the quality, antioxidant properties, and minerals of the three species. In principal component analysis, a wide distribution of cabbage varieties and a high degree of overlap with the confidence ellipse of cauliflower are observed, indicating that certain cabbage varieties share compositional characteristics with cauliflower. These findings provide a reference for selecting varieties with higher nutritional value and antioxidant properties, as well as breeding new varieties.

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Section: Discussionmentioning

confidence: 99%

A Comparative Study on the Nutrients, Mineral Elements, and Antioxidant Compounds in Different Types of Cruciferous Vegetables

et al. 2022

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“…In rural areas of Ethiopia, headed cabbage is cooked for more than three hours, rendering the vegetable nutritionally irrelevant to the body. 106 Therefore, along with cultural factors, income problems, and other factors, poor cooking traditions contribute greatly to the malnutrition problem in Ethiopia. Food preparation and related institutes are not established in most areas of Ethiopia, and thus, the wider communities are not aware of vegetable preparation.…”

Section: Vegetable Preparation and Malnutrition Problems In Ethiopiamentioning

confidence: 99%

Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

Gelaye¹

2023

NDS

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Africans are leaving a period of increased unpredictability of new and emerging crises, from the pandemic to war and climate catastrophes. Only if we invest in boosting our capacity to respond to various crises will Africans be able to survive and thrive. Ethiopia is pursuing diversification of its food and nutrition security. However, preparation and consumption problems contribute to a health risk linked to malnutrition. Thus, the purpose of this review is to scrutinize preparation methods, evaluate nutrient losses, and outline future agendas. Vegetable preparation is neglected in Ethiopia, and the methods, cooking standards, and nutrient loss are all not identified. Likewise, the health risks and fate of malnutrition in the country are increasing extraordinarily. Ethiopian traditions of vegetable cooking are not supported by technology, food makers are not equipped with training, and the government is not concerned about the problems. Vitamins and minerals are entirely lost from vegetables during the cooking process, leading to the development of health risks such as stunting, wasting, and underweight problems. The government does not monitor, check, and evaluate cooked vegetables. Hence, Ethiopia should set cooking standards, and of all methods scrutinized, 2-5 minutes (leafy), 5-10 minutes (roots and tubers), and 3-8 minutes (stem) are recommended by many scholars as the standard for cooking vegetables.

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“…2.1 Sources from foods Glucosinolates (GLCs), a group of sulphur containing glycosides and their hydrolysis products, i.e., isothiocyanates (ITCs) are abundantly found in the family Brassicaceae which encompasses our daily vegetables including cabbage, broccoli, mustard, white radish, radish, kale, turnip, oilseed rape, collard greens, daikon, kohlrabi, wasabi, cauliflower, Brussels, etc. (Cancer et al, 2004;Shree et al, 2022). These metabolites distinguish them from other plant families and are responsible for pungent smell and bitter taste (Verkerk et al, 1998;Barba et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Dietary glucosinolates derived isothiocyanates: chemical properties, metabolism and their potential in prevention of Alzheimer’s disease

et al. 2023

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Alzheimer’s disease (AD) is the most prevalent form of dementia affecting millions of people worldwide. It is a progressive, irreversible, and incurable neurodegenerative disorder that disrupts the synaptic communication between millions of neurons, resulting in neuronal death and functional loss due to the abnormal accumulation of two naturally occurring proteins, amyloid β (Aβ) and tau. According to the 2018 World Alzheimer’s Report, there is no single case of an Alzheimer’s survivor; even 1 in 3 people die from Alzheimer’s disease, and it is a growing epidemic across the globe fruits and vegetables rich in glucosinolates (GLCs), the precursors of isothiocyanates (ITCs), have long been known for their pharmacological properties and recently attracted increased interest for the possible prevention and treatment of neurodegenerative diseases. Epidemiological evidence from systematic research findings and clinical trials suggests that nutritional and functional dietary isothiocyanates interfere with the molecular cascades of Alzheimer’s disease pathogenesis and prevent neurons from functional loss. The aim of this review is to explore the role of glucosinolates derived isothiocyanates in various molecular mechanisms involved in the progression of Alzheimer’s disease and their potential in the prevention and treatment of Alzheimer’s disease. It also covers the chemical diversity of isothiocyanates and their detailed mechanisms of action as reported by various in vitro and in vivo studies. Further clinical studies are necessary to evaluate their pharmacokinetic parameters and effectiveness in humans.

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Functional significance of underutilized high value cruciferous vegetables- an exotic gleam in the gloomy guise of their functional importance

Cited by 8 publications

References 179 publications

A Comparative Study on the Nutrients, Mineral Elements, and Antioxidant Compounds in Different Types of Cruciferous Vegetables

A Comparative Study on the Nutrients, Mineral Elements, and Antioxidant Compounds in Different Types of Cruciferous Vegetables

Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

Dietary glucosinolates derived isothiocyanates: chemical properties, metabolism and their potential in prevention of Alzheimer’s disease

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