Brassica oleracea as a functional crop: phytochemical potential and sustainable applications.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-02-26 DOI:10.1002/jsfa.14193

Rhythm Mittal, Prasad Rasane, Mahendra Gunjal, Jyoti Singh

{"title":"Brassica oleracea as a functional crop: phytochemical potential and sustainable applications.","authors":"Rhythm Mittal, Prasad Rasane, Mahendra Gunjal, Jyoti Singh","doi":"10.1002/jsfa.14193","DOIUrl":null,"url":null,"abstract":"<p><p>Broccoli (Brassica oleracea var. italica L.), a biennial cool-season crop of the Brassicaceae family, originates from the Mediterranean region and is renowned for its exceptional nutritional qualities. Its increasing global popularity has been attributed to its bioactive compounds, particularly glucosinolates and their hydrolysis product, sulforaphane, which provide numerous health benefits. Sulforaphane demonstrates protective effects against metabolic diseases such as diabetes mellitus and severe conditions, including stroke, myocardial infarction, and cancer. Broccoli's low caloric and high fiber content makes it an ideal dietary component. Its by-products, often considered inedible (stalks, stems, and leaves), also have various sustainable applications. These include prolonging shelf life, the development of agrochemicals, the creation of nanoparticles, and the formulation of functional foods, beverages, and medicines, all at reduced costs. This review highlights broccoli's health-supporting attributes and phytochemical composition, emphasizing its potential as a functional crop. The study also explores the use of broccoli's postharvest residues in zero-waste solutions, highlighting their potential as eco-friendly alternatives with economic benefits for the food and agricultural industries. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3000,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.14193","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Broccoli (Brassica oleracea var. italica L.), a biennial cool-season crop of the Brassicaceae family, originates from the Mediterranean region and is renowned for its exceptional nutritional qualities. Its increasing global popularity has been attributed to its bioactive compounds, particularly glucosinolates and their hydrolysis product, sulforaphane, which provide numerous health benefits. Sulforaphane demonstrates protective effects against metabolic diseases such as diabetes mellitus and severe conditions, including stroke, myocardial infarction, and cancer. Broccoli's low caloric and high fiber content makes it an ideal dietary component. Its by-products, often considered inedible (stalks, stems, and leaves), also have various sustainable applications. These include prolonging shelf life, the development of agrochemicals, the creation of nanoparticles, and the formulation of functional foods, beverages, and medicines, all at reduced costs. This review highlights broccoli's health-supporting attributes and phytochemical composition, emphasizing its potential as a functional crop. The study also explores the use of broccoli's postharvest residues in zero-waste solutions, highlighting their potential as eco-friendly alternatives with economic benefits for the food and agricultural industries. © 2025 Society of Chemical Industry.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.