Glucosinolates in Brassica Vegetables - the Influence of the Food Supply Chain on Intake, Bioavailability and Human Health
Ruud Verkerk,Monika Schreiner,Angelika Krumbein,Ewa Ciska,Birgit Holst,Ian Rowland,Remi De Schrijver,Magnor Hansen,Clarissa Gerhäuser,Richard Mithen,Matthijs Dekker +10 more
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TLDR
The effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this article.Abstract:
Glucosinolates (GLSs) are found in Brassica vegetables. Examples of these sources include cabbage, Brussels sprouts, broccoli, cauliflower and various root vegetables (e.g. radish and turnip). A number of epidemiological studies have identified an inverse association between consumption of these vegetables and the risk of colon and rectal cancer. Animal studies have shown changes in enzyme activities and DNA damage resulting from consumption of Brassica vegetables or isothiocyanates, the breakdown products (BDP) of GLSs in the body. Mechanistic studies have begun to identify the ways in which the compounds may exert their protective action but the relevance of these studies to protective effects in the human alimentary tract is as yet unproven. In vitro studies with a number of specific isothiocyanates have suggested mechanisms that might be the basis of their chemoprotective effects. The concentration and composition of the GLSs in different plants, but also within a plant (e.g. in the seeds, roots or leaves), can vary greatly and also changes during plant development. Furthermore, the effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this paper.read more
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The genome sequence of allopolyploid Brassica juncea and analysis of differential homoeolog gene expression influencing selection
Jinghua Yang,Dongyuan Liu,Xiaowu Wang,Changmian Ji,Feng Cheng,Baoning Liu,Zhongyuan Hu,Sheng Chen,Deepak Pental,Youhui Ju,Pu Yao,Xuming Li,Kun Xie,Jianhui Zhang,Jianlin Wang,Fan Liu,Weiwei Ma,Jannat Shopan,Hongkun Zheng,Sally A. Mackenzie,Mingfang Zhang +20 more
TL;DR: An allopolyploid Brassica juncea genome was assembled by shotgun and single-molecule reads integrated to genomic and genetic maps and it was discovered that the A subgenomes of B.juncea and Brassica napus each had independent origins.
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Nutritional value of leafy vegetables of sub-Saharan Africa and their potential contribution to human health: A review
TL;DR: African leafy vegetables such as Arachis hypogea and Bidens pilosa are good sources of dietary fibre, while Nasturtium aquatica, Urtic dioica and Xanthosoma mafaffa are excellent free radical scavengers.
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Glucosinolates, structures and analysis in food
TL;DR: A review of glucosinolates (GLS) structures identified to date and summarises the current state of taxonomic reclassifications of GLS producing plants is presented in this article.
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Phytochemicals of Brassicaceae in plant protection and human health - Influences of climate, environment and agronomic practice
Maria Björkman,Ingeborg Klingen,A. N. E. Birch,Atle M. Bones,Toby J. A. Bruce,Tor J. Johansen,Richard Meadow,Jørgen A.B. Mølmann,Randi Seljåsen,Lesley E. Smart,Derek Stewart +10 more
TL;DR: The role of glucosinolates and other phytochemical compounds present in the Brassicaceae in relation to plant protection and human health is provided and multi-factorial approaches are briefly discussed.
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Elicitation: A Tool for Enriching the Bioactive Composition of Foods
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References
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Journal ArticleDOI
The chemical diversity and distribution of glucosinolates and isothiocyanates among plants
TL;DR: This review addresses the complex array of glucosinolates, the precursors of isothiocyanates, present in sixteen families of dicotyledonous angiosperms including a large number of edible species including Brassica vegetables.
Journal ArticleDOI
Vegetables, Fruit, and Cancer Prevention: A Review
TL;DR: The evidence for a protective effect of greater vegetable and fruit consumption is consistent for cancers of the stomach, esophagus, lung, oral cavity and pharynx, endometrium, pancreas, and colon, and the types of vegetables or fruit that most often appear to be protective against cancer are raw vegetables.