Glucosinolates in <i>Brassica</i> Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake

Abstract

Glucosinolates (GSLs) are a class of sulfur-containing compounds found predominantly in the genus <i>Brassica</i> of the Brassicaceae family. Certain edible plants in <i>Brassica</i>, known as <i>Brassica</i> vegetables, are among the most commonly consumed vegetables in the world. Over the last three decades, mounting evidence has suggested an inverse association between consumption of <i>Brassica</i> vegetables and the risk of various types of cancer. The biological activities of <i>Brassica</i> vegetables have been largely attributed to the hydrolytic products of GSLs. GSLs can be hydrolyzed by enzymes; thermal or chemical degradation also breaks down GSLs. There is considerable variation of GSLs in <i>Brassica</i> spp., which are caused by genetic and environmental factors. Most <i>Brassica</i> vegetables are consumed after cooking; common cooking methods have a complex influence on the levels of GSLs. The variationof GSLs in <i>Brassica</i> vegetables and the influence of cooking and processing methods ultimately affect their intake and health-promoting properties.