warzywnictwo warzywnictwo
  Mapa witryny | Dojazd     
sobota, 22.09.2018

Informacje ogólne
- Strona główna
- O Instytucie
- Dyrekcja
- Działalność
- Struktura organizacyjna
- Rada naukowa
- Konferencje i seminaria
- Aktualności
- Dojazd
Prace badawcze
- Współpraca z zagranicą
- Projekty zagraniczne
- Projekty krajowe
- Własność intelektualna
- Oferta usługowa
- Szkolenia
- Strony pracowników
- Biblioteka
- Oferta wydawnicza
- Publikacje
- Vegetable Crops Research Bulletin

General information | Instruction for authors | Search | Select issue








VCRB :: Contents of Volume 58/2003 :: Detailed information


Research Institute of Vegetable Crops Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland


Diets rich in fruits and vegetables are generally associated with lower disease risk, especially for some cancers and cardiovascular diseases. Besides antioxidant vitamins, vegetables are rich sources of various secondary plant metabolites which are metabolically active in humans, and several potentially important anticarcinogenic mechanisms have now been identified. Cabbage, broccoli, cauliflower and Brussels sprouts are widely cultivated and eaten in Europe. Besides dietary fibres and vitamins, which are common health promoting components in vegetables, they are known to contain glucosinolates - sulphur-containing compounds. Brassica vegetables are consumed as cooked foods, as prepared raw foods (such as sauerkraut), and as salads. The main breakdown products of glucosinolates (isothiocyanates) are responsible for the distinctive hot / bitter flavours of these foods. High consumption of common Brassica vegetables is associated with a decreased risk of cancer, and that this association is most consistent for carcinomas of the lung, stomach, colon and rectum. The effect is most likely to arise from the breakdown products of the glucosinolates, among them the sulphur-containing isothiocyanates. Anticarcinogenic properties of Brassica and other vegetables are likely to be due to not only one class of compounds presented, but due to combination of many substances acting simultaneously: flavonoids, carotenoids and others. Variation in glucosinolates between each Brassica vegetables suggests differences in their health-promoting action. Glucosinolates composition and concentration depends on environmental factors, such as: level and availability of mineral nutrients, and weather conditions during vegetation period. Its level depends on used cultivar, and is affected by water stress that greatly increase their content. Quinone reductase, glutathione S-reductase, and UDP-glucuronosyl reductase are detoxication enzymes that have been shown to be induced by a diet rich in Brassica vegetables. It was found that products of glucosinolates breakdown enhanced synthesis of mentioned enzymes and the induction is dose dependent.       
This review described the beneficial role of glucosinolates for human health and plants, and their concentration in most popular, often consumed  in Poland and Europe Brassica vegetables: cabbage, Brussels sprouts, cauliflower and broccoli. 

keywords:glucosinolates, isothiocyanates, cabbage, Brussels sprouts, cauliflower, broccoli

[Back]      [Printer friendly version]