Health-promoting compounds of broccoli (Brassica oleracea L. var. italica ) plants as affected by nitrogen fertilisation in projected future climatic change environments

2015 ◽  
Vol 96 (2) ◽  
pp. 392-403 ◽  
Author(s):  
Chokri Zaghdoud ◽  
Micaela Carvajal ◽  
Diego A Moreno ◽  
Ali Ferchichi ◽  
María del Carmen Martínez-Ballesta
Keyword(s):  
Brassica Oleracea ◽  
Climatic Change ◽  
Nitrogen Fertilisation ◽  
Future Climatic Change ◽  
Health Promoting ◽  
Brassica Oleracea L

scholarly journals Differences in Leaf Color and Stage of Development at Harvest Influenced Phytochemical Content in Three Cultivars of Kale (Brassica oleracea L. and B. napus)

2019 ◽  
Vol 11 (3) ◽  
pp. 14
Author(s):  
Nicole L. Waterland ◽  
Youyoun Moon ◽  
Janet C. Tou ◽  
Dean A. Kopsell ◽  
Moo Jung Kim ◽  
...  
Keyword(s):  
Brassica Oleracea ◽  
Antioxidant Properties ◽  
Dry Mass ◽  
Weight Basis ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Phytochemical Content ◽  
Stage Of Development ◽  
Health Promoting ◽  
Brassica Oleracea L

Microgreens and red colored plants have been suggested to contain higher level of health promoting phytochemicals. Kale (Brassica oleracea L. and other species) is regarded as a ‘superfood’ due to its antioxidant properties. In our study, three kale cultivars (B. oleracea L. ‘Dwarf Blue Curled’ and ‘Scarlet’, and B. napus ‘Red Russian’) differing in leaf pigmentation were harvested at five different leaf developmental stages and the concentrations of bioactive antioxidants compounds were evaluated. Carotenoids were measured by high performance liquid chromatography, and spectrometry analyses were used for total phenolics and anthocyanin measurements. Red leaf kale (‘Scarlet’) was generally higher in total carotenoids, phenolics, and anthocyanins than green leaf kales (‘Dwarf Blue Curled’ and ‘Red Russian’). As kale matured, water content decreased and dry mass increased. On a dry weight basis, total carotenoids were more abundant in microgreens and young seedlings with 4 to 6 true leaves (baby greens) than adult stage. In contrast, on a fresh weight basis, baby greens or adult kales generally contained more carotenoids and total phenolic compounds than microgreens, more likely due to the lower dry mass and phytochemical accumulation at microgreen stages. Although some microgreens vegetables may contain more health promoting phytochemicals, based on our study, higher phytochemicals were detected in young seedlings or mature leaves of kale.

scholarly journals Improving the Health-Benefits of Kales (Brassica oleracea L. var. acephala DC) through the Application of Controlled Abiotic Stresses: A Review

Plants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2629
Author(s):  
Erika Ortega-Hernández ◽  
Marilena Antunes-Ricardo ◽  
Daniel A. Jacobo-Velázquez
Keyword(s):  
Brassica Oleracea ◽  
Abiotic Stresses ◽  
Degenerative Diseases ◽  
Cruciferous Vegetable ◽  
Starting Point ◽  
Health Promoting ◽  
Therapeutic Properties ◽  
Brassica Oleracea L

Kale (Brassica oleracea L. var. acephala DC) is a popular cruciferous vegetable originating from Central Asia, and is well known for its abundant bioactive compounds. This review discusses the main kale phytochemicals and emphasizes molecules of nutraceutical interest, including phenolics, carotenoids, and glucosinolates. The preventive and therapeutic properties of kale against chronic and degenerative diseases are highlighted according to the most recent in vitro, in vivo, and clinical studies reported. Likewise, it is well known that the application of controlled abiotic stresses can be used as an effective tool to increase the content of phytochemicals with health-promoting properties. In this context, the effect of different abiotic stresses (saline, exogenous phytohormones, drought, temperature, and radiation) on the accumulation of secondary metabolites in kale is also presented. The information reviewed in this article can be used as a starting point to further validate through bioassays the effects of abiotically stressed kale on the prevention and treatment of chronic and degenerative diseases.

scholarly journals Valorizing cabbage (Brassica oleracea L. var. capitata) and capsicum (Capsicum annuum L.) wastes: in vitro health-promoting activities

2019 ◽  
Vol 56 (10) ◽  
pp. 4696-4704 ◽  
Author(s):  
Jia Lun Liang ◽  
Chean Chean Yeow ◽  
Kah Cheng Teo ◽  
Charles Gnanaraj ◽  
Ying Ping Chang
Keyword(s):  
Brassica Oleracea ◽  
Capsicum Annuum ◽  
Capsicum Annuum L ◽  
Health Promoting ◽  
Brassica Oleracea L

scholarly journals Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens: An Updated Overview from a Nutraceutical Perspective

Plants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 946 ◽  
Author(s):  
Thanh Ninh Le ◽  
Chiu-Hsia Chiu ◽  
Pao-Chuan Hsieh
Keyword(s):  
Brassica Oleracea ◽  
Bioactive Compounds ◽  
Biological Properties ◽  
In Vivo Studies ◽  
Bioactive Constituents ◽  
Potential Health ◽  
Health Promoting ◽  
Brassica Oleracea L

Sprouts and microgreens, the edible seedlings of vegetables and herbs, have received increasing attention in recent years and are considered as functional foods or superfoods owing to their valuable health-promoting properties. In particular, the seedlings of broccoli (Brassica oleracea L. var. Italica) have been highly prized for their substantial amount of bioactive constituents, including glucosinolates, phenolic compounds, vitamins, and essential minerals. These secondary metabolites are positively associated with potential health benefits. Numerous in vitro and in vivo studies demonstrated that broccoli seedlings possess various biological properties, including antioxidant, anticancer, anticancer, antimicrobial, anti-inflammatory, anti-obesity and antidiabetic activities. The present review summarizes the updated knowledge about bioactive compounds and bioactivities of these broccoli products and discusses the relevant mechanisms of action. This review will serve as a potential reference for food selections of consumers and applications in functional food and nutraceutical industries.

Tronchuda cabbage (Brassica oleracea L. var. costata DC) leaf free amino acid profile

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
BM Silva ◽  
AP Oliveira ◽  
DM Pereira ◽  
C Sousa ◽  
RM Seabra ◽  
...  
Keyword(s):  
Amino Acid ◽  
Brassica Oleracea ◽  
Free Amino Acid ◽  
Free Amino ◽  
Amino Acid Profile ◽  
Tronchuda Cabbage ◽  
Brassica Oleracea L

Pengaruh teknik pengolahan terhadap kandungan beta-karoten pada brokoli (Brassica oleracea L.)

2019 ◽  
Vol 2 (2) ◽  
pp. 133
Author(s):  
Mario Febrianus Helan Sani ◽  
Setyowati Setyowati ◽  
Sri Kadaryati
Keyword(s):  
Brassica Oleracea ◽  
Brassica Oleracea L

Latar Belakang: Beta-karoten merupakan salah satu isomer karoten yang bisa ditemukan pada sayuran berwarna hijau tua atau kuning tua (seperti wortel dan brokoli). Brokoli merupakan sayuran yang memiliki kandungan beta-karoten yang cukup tinggi, yaitu 623 IU/100 gram. Namun, proses pengolahan brokoli menjadi hidangan dapat menurunkan kandungan beta-karotennya. Tujuan: Mengetahui pengaruh teknik pengolahan terhadap kandungan beta-karoten pada brokoli. Metode: Jenis penelitian ini adalah observational di laboratorium. Penelitian ini menggunakan rancangan acak sederhana dengan dua kali pengulangan dan satu unit percobaan. Teknik pengolahan yang dilakukan adalah merebus, mengukus, dan menumis. Brokoli mentah digunakan sebagai kontrol. Penelitian dilakukan pada bulan Februari–Maret 2017. Analisis kadar beta-karoten dilakukan di Laboratorium Chem-mix Pratama Yogyakarta dengan metode spektrofotometri. Hasil: Kadar beta-karoten tertinggi terdapat pada brokoli mentah diikuti dengan brokoli yang ditumis, dikukus dan direbus. Persen penurunan kadar beta-karoten yang direbus, dikukus dan ditumis dibandingkan dengan brokoli mentah masing-masing sebesar 45,87%, 33,52% dan 22,25%. Ada penurunan kadar beta-karoten yang signifikan setelah direbus, ditumis, maupun dikukus dibandingkan dengan brokoli segar (p<0,05). Kesimpulan: Kadar beta-karoten pada brokoli mengalami penurunan setelah dilakukan pengolahan dengan cara direbus, dikukus, dan ditumis. Merebus mengakibatkan penurunan kadar betakaroten terbanyak dibandingkan dengan kedua proses lainnya.

Modelo tecnológico para el cultivo de brócoli en el departamento de Antioquia Brassica olerácea L. var. Itálica

2016 ◽  
Author(s):  
Jorge Jaramillo ◽  
Paula Aguilar ◽  
Carolina Valencia ◽  
Alegria Saldarriaga ◽  
Antonio Martinez ◽  
...  
Keyword(s):  
Brassica Oleracea ◽  
Brassica Oleracea L
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