Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement

Abstract

Kale (Brassica oleracea var. acephala) is a cruciferous vegetable, characterized by leaves along the stem, which, in recent years, have gained a great popularity as a ´superfood´. Consequently, in a popular culture it is listed in many ´lists of the healthiest vegetables´. Without the doubt, a scientific evidences support the fact that cruciferous vegetables included in human diet can positively affect health and well-being, but remains unclear why kale is declared superior in comparison with other cruciferous. It is questionable if this statement about kale is triggered by scientific evidence or by some other factors. Our review aims to bring an overview of kale's botanical characteristics, agronomic requirements, contemporary and traditional use, macronutrient and phytochemical content and biological activity, in order to point out the reasons for tremendous kale popularity.

Influence of Seed Origin on Morphological Characteristics and Phytochemicals Levels in Brassica oleracea var. acephala

“…Characteristic compounds for Brassica plants are also glucosinolates, of which the hydrolysis products are associated with numerous health benefits [1]. Each type of Brassica shows a characteristic glucosinolates profile that includes more than ten different glucosinolates in each species/variety, although only three to four are predominant [2]. Previous studies have shown that vegetables from acephala group contain higher total glucosinolates content that other Brassica oleracea vegetables [26].…”

“…Kale and collards are higher in content of Ca, folate, riboflavin, and vitamins C, K, and A than other cruciferous vegetables [2]. They contain, same as other Brassica vegetables, phytochemicals from polyphenols, glucosinolates and carotenoids group whose presence in food is associated with antioxidant and anticancerogenic potential [2]. Production of Brassica vegetables from acephala group significantly increased, from 3994 to 6256 harvested acres, in the US in the period from 2007 to 2012, respectively [3].…”

“…In recent years, Brassica vegetables have become recognized as a functional food due to their antioxidant, anti-inflammatory, gastro-protective, and anti-obesity activities [1]. Brassica vegetables from acephala group, which includes leafy, non-heading cabbages with common names such as kale and collards, have become popular in the last 10 years, first in the US and then worldwide [2]. Kale and collards are higher in content of Ca, folate, riboflavin, and vitamins C, K, and A than other cruciferous vegetables [2].…”

“…Brassica vegetables from acephala group, which includes leafy, non-heading cabbages with common names such as kale and collards, have become popular in the last 10 years, first in the US and then worldwide [2]. Kale and collards are higher in content of Ca, folate, riboflavin, and vitamins C, K, and A than other cruciferous vegetables [2]. They contain, same as other Brassica vegetables, phytochemicals from polyphenols, glucosinolates and carotenoids group whose presence in food is associated with antioxidant and anticancerogenic potential [2].…”

Doubled haploid based parental lines are most suitable in predicting heterosis using microsatellites and in development of highly heterotic F1hybrids inBrassica oleracea

“…Of the diverse species, Brassica oleracea (CC, 2n = 18) constitutes well defined group of economically and nutritionally important morphotypes, referred to as cole vegetables (kale, kohlrabi, cabbage, cauliflower, broccoli, brussels sprout) [52]. These Brassica vegetables are also termed as ‘super-food’ as they are vital source of secondary metabolites, antioxidants, vitamins and minerals [71, 16, 64, 69]. Among the cultivated B. oleracea varieties, cauliflower ( B. oleracea var.…”