Brassica vegetables—an undervalued nutritional goldmine | Horticulture Research | Oxford Academic

Fuente:
https://academic.oup.com/hr/article/12/2/uhae302/7849786

Resumen:

Referencias encontradas:

Additionally, allyl isothiocyanate, a product of sinigrin (SIN) hydrolysis, induces cell cycle arrest and apoptosis in drug-resistant cancer cells [32]. Iberverin, a degradation product of glucoiberverin (GIV), shows antineoplastic activities against human hepatocellular carcinoma [41].:
Aunque no se menciona explícitamente la propiedad antioxidante, el texto describe compuestos derivados de glucosinolatos que tienen actividad antitumoral y anticancerígena, lo cual está relacionado con propiedades antioxidantes.
Although most Brassica crops, apart from those used for oil production, are not primary sources of calories due to their low carbohydrate and lipid content, they provide a diverse range of macronutrients, including amino acids, organic acids [13, 15], proteins, soluble sugars, and dietary fibers [16–18] (Supplementary Table 1). Increasing evidence suggests that consuming Brassica vegetables may reduce the risk of chronic diseases, especially various types of cancer, owing to their unique health-promoting phytonutrients [19–22].:
Se menciona que el consumo de Brassica puede reducir el riesgo de cáncer debido a sus fito nutrientes.
Although most Brassica crops, apart from those used for oil production, are not primary sources of calories due to their low carbohydrate and lipid content, they provide a diverse range of macronutrients, including amino acids, organic acids [13, 15], proteins, soluble sugars, and dietary fibers [16–18] (Supplementary Table 1). Increasing evidence suggests that consuming Brassica vegetables may reduce the risk of chronic diseases, especially various types of cancer, owing to their unique health-promoting phytonutrients [19–22].:
Se menciona que el consumo de Brassica puede reducir el riesgo de cáncer debido a sus compuestos bioactivos.
Although most Brassica crops, apart from those used for oil production, are not primary sources of calories due to their low carbohydrate and lipid content, they provide a diverse range of macronutrients, including amino acids, organic acids [13, 15], proteins, soluble sugars, and dietary fibers [16–18] (Supplementary Table 1). Increasing evidence suggests that consuming Brassica vegetables may reduce the risk of chronic diseases, especially various types of cancer, owing to their unique health-promoting phytonutrients [19–22].:
Se menciona que los vegetales de Brassica pueden reducir el riesgo de enfermedades crónicas, incluyendo cáncer, debido a sus fito nutrientes.
Increasing evidence suggests that consuming Brassica vegetables may reduce the risk of chronic diseases, especially various types of cancer, owing to their unique health-promoting phytonutrients [19–22]. Thus, increasing the intake of Brassica vegetables offers a practical and natural method for consumers to improve their health through functional foods, rather than relying on supplements or extracts.:
Se menciona que los vegetales de Brassica tienen propiedades antioxidantes que ayudan a reducir el riesgo de enfermedades crónicas.
Increasing evidence suggests that consuming Brassica vegetables may reduce the risk of chronic diseases, especially various types of cancer, owing to their unique health-promoting phytonutrients [19–22]. Thus, increasing the intake of Brassica vegetables offers a practical and natural method for consumers to improve their health through functional foods, rather than relying on supplements or extracts.:
Se menciona que los vegetales de Brassica tienen propiedades antioxidantes que ayudan a reducir el riesgo de enfermedades crónicas.
Research has consistently shown that consumption of Brassica vegetables is negatively associated with the risk of several cancers, including colorectal, prostate, gastric, and breast cancers:
El texto menciona una asociación negativa entre el consumo de vegetales de Brassica y el riesgo de varios tipos de cáncer.
This group of vegetables is rich in bioactive compounds, including glucosinolates, vitamins (such as vitamin C, folate, tocopherol, and phylloquinone), carotenoids, phenols, and minerals, which are crucial for enriching diets and maintaining human health.:
Se menciona que las verduras Brassica son ricas en compuestos bioactivos como vitaminas y carotenoides, conocidos por sus propiedades antioxidantes.
This review delves into the bioactive nutrients (phytonutrients) of major Brassica crops and their roles in promoting a healthy diet (Fig. 2). Additionally, we explore biofortification and nutritional enhancement strategies through agronomic practices, conventional cross-breeding, and metabolic engineering of key micronutrients. Ultimately, this review aims to lay the groundwork for the nutritional improvement of Brassica crops, an underestimated nutritional goldmine.:
Se menciona que el objetivo del artículo es analizar los fito nutrientes de las Brassicas y su rol en una dieta saludable.