AI Article Synopsis
- Vegetables are globally valued for their unique flavors and health benefits, largely due to their specific phytochemical compositions.
- Isothiocyanates (ITC), the key compounds in these veggies, give them a distinct taste, along with other beneficial nutrients like carotenoids, phenolics, minerals, and vitamins.
- The research highlights how Brassica vegetables can enhance the nutritional quality of processed foods, emphasizing the increasing interest in integrating functional ingredients into food products.
Article Abstract
vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica's phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, ingredients, functionality, and future perspectives are reviewed.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7139885 | PMC |
| http://dx.doi.org/10.3390/ijms21061998 | DOI Listing |
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