info:eu-repo/semantics/article
Functional ingredients from Brassicaceae species: overview and perspectives
Fecha
2020-03Registro en:
Ramirez, Daniela Andrea; Abellán Victorio, Angel; Beretta, Hebe Vanesa; Camargo, Alejandra Beatriz; Moreno, Diego A.; Functional ingredients from Brassicaceae species: overview and perspectives; Molecular Diversity Preservation International; International Journal of Molecular Sciences; 21; 6; 3-2020; 1-21
1422-0067
CONICET Digital
CONICET
Autor
Ramirez, Daniela Andrea
Abellán Victorio, Angel
Beretta, Hebe Vanesa
Camargo, Alejandra Beatriz
Moreno, Diego A.
Resumen
Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica’s phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.