Abstract Background Broccoli (Brassica oleracea var. italica Plenck) is one of the most
common cruciferous vegetables in the world. Broccoli florets and sprouts are usually used …

At the base of the food pyramid is vegetables, which should be consumed most often of all
food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich …

Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products,
possessing important nutritional benefits for human health. During fruit and vegetable …

Brassica vegetables are widely consumed mostly after processing and cooking. These
processing and cooking methods not only can affect the taste, texture, flavor and nutrients of …

Glucosinolates (GSLs) are a class of sulfur-containing compounds found predominantly in
the genus Brassica of the Brassicaceae family. Certain edible plants in Brassica, known as …

Owing to several presumed health-promoting biological activities, increased attention is
being given to natural plant chemicals, especially those frequently entering the human diet …

Brassica vegetables are of great interest due to their antioxidant and anti-inflammatory
activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives …

Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually
processed in the home, or by catering and food service industries, on the basis of …

Vegetables are health-promoting foods due to their content on a wide range of
phytochemicals, being involved in antioxidant protection. However, such bioactivity can be …

The multifaceted role of vitamin C in human health intrudes several biochemical functions
that are but not limited to antioxidant activity, homoeostasis, amino acid synthesis, collagen …