Nutritional Quality and Effect on Disease Prevention of Vegetables

Abstract

Vegetables have remarkable nutritional and health benefits. There are good reasons to include vegetables in human diet since they are enriched in bioactive compounds and by this reason they may help reduce the risk of some diseases. In this chapter, the nutrition quality and the effect on disease prevention of vegetables were analyzed. Each vegetable family and each vegetable contain a unique combination of bioactive compounds. The health benefit of vegetables should not be linked to one type of vegetable. Some experimental research evidences that vegetables exert antioxidative, anticarcinogenic, antidiabetic, and cardiovascular disease lowering effects are presented. The mechanism by which vegetable bioactive compounds decrease the risk of some of these diseases is complex and sometimes unknown.

The value of bioactive compounds of cruciferous vegetables (Brassica) as antimicrobials and antioxidants: A review

“…In this context, the research about the main components of these plants and their derivatives leads to more deep study of bioactive compounds that show not only potential in the prevention and treatment of different diseases. At this point, it is very important to mention the existence of reports with scientific evidence that relates the biological activity of Brassicaceae with an important contribution in the treatment of chronic diseases such as obesity, type 2 diabetes, cardiovascular diseases (including hypertension and stroke), cancer, and osteoporosis (Chen, Koh, Yuan, Qin, & van Dam, 2018; López‐Chillón et al., 2019; Raiola et al., 2018; Silva Dias, 2019; Thomas‐Charles & Fennell, 2019). In this regard, is important highlight the biological activity developed by specific compounds, in particular their broad antioxidant capacity (decrease oxidative stress) and the antimicrobial activity (reduce microbial colonization) (Ramirez et al., 2020).…”

Application development on Brassica species in aquaculture – a review

“…is generally categorized into three different varieties: coles, mustards, and rapeseed. The coles are leafy and stalk vegetable category incorporated in cauliflower (Brassica oleracea), broccoli (B. oleracea), cabbage (B. oleracea), tronchuda (B. oleracea), Brussels sprouts (B. oleracea) and kale (B. oleracea) and reported to be a most vital source of folates and vitamin C (Dias, 2019). The Brassica species are classified into different types such as Asian mustard (B. juncea), black mustard (B. nigra), white mustard (B. alba), Ethiopian mustard (B. carinata), rapeseed (B. rapa), oilseed rape (B. napus), and canola (B. napus), which are crucial, economically vital oilseed crops (Rahman et al, 2018).…”