Environmental Conditions and Agronomical Factors Influencing the Levels of Phytochemicals in Brassica Vegetables Responsible for Nutritional and Sensorial Properties
| Autor: | Bruno Mezzetti, F. Balducci, Marino Visciglio, Franco Capocasa, Elena Mei, Luca Mazzoni, Massimo Vagnoni, Francesca Biondi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
vegetables Antioxidant medicine.medical_treatment Brassica Nutritional quality antioxidant capacity Biology 01 natural sciences lcsh:Technology lcsh:Chemistry 0404 agricultural biotechnology Nutraceutical cultivation techniques medicine General Materials Science Food science glucosinolates Instrumentation lcsh:QH301-705.5 Fluid Flow and Transfer Processes Vitamin C lcsh:T Process Chemistry and Technology General Engineering food and beverages 04 agricultural and veterinary sciences biology.organism_classification phytochemical compounds 040401 food science Brassica spp lcsh:QC1-999 Computer Science Applications Antioxidant capacity Phytochemical lcsh:Biology (General) lcsh:QD1-999 lcsh:TA1-2040 Fruits and vegetables lcsh:Engineering (General). Civil engineering (General) lcsh:Physics 010606 plant biology & botany |
| Zdroj: | Applied Sciences, Vol 11, Iss 1927, p 1927 (2021) |
| ISSN: | 2076-3417 |
| Popis: | Recently, the consumption of healthy foods has been related to the prevention of cardiovascular, degenerative diseases and different forms of cancers, underlying the importance of the diet for the consumer’s health. Fruits and vegetables contain phytochemicals that act as protective factors for the human body, through different mechanisms of action. Among vegetables, Brassica received a lot of attention in the last years for the phytochemical compounds content and antioxidant capacity that confer nutraceutical value to the product. The amount of healthy bioactive compounds present in the Brassica defines the nutritional quality. These molecules could belong to the class of antioxidant compounds (e.g., phenols, vitamin C, etc.), or to non-antioxidant compounds (e.g., minerals, glucosinolates, etc.). The amount of these compounds in Brassica vegetables could be influenced by several factors, depending on the genotypes, the environmental conditions and the cultivation techniques adopted. The aim of this study is to highlight the main phytochemical compounds present in brassicas used as a food vegetable that confer nutritional and sensorial quality to the final product, and to investigate the main factors that affect the phytochemical concentration and the overall quality of Brassica vegetables. |
| Databáze: | OpenAIRE |
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