Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom.
Depending on their structure they can be classified into simple phenols, phenolic acids …

Introduction Phenolic acids are important phenolic compounds widespread in foods,
contributing to nutritional and organoleptic properties. Factors affceting individual variability …

The lower incidences of many chronic diseases such as cancer and cardiovascular related
ailments are associated with consumption of vegetables rich dietary regimes and this has …

Brassicaceae vegetables are considered to be a staple food in many areas all over the
world. Brassica species are not only known for their high fat and protein contents for human …

ETHNOPHARMACOLOGICAL RELEVANCE: Many wild and cultivated plants are rich in
mineral elements and bioactive compounds and are consumed for health purposes. Studies …

Brassica species are very rich in health‐promoting phytochemicals, including phenolic
compounds, vitamin C, and minerals. The objective of this study was to investigate the effect …

A comparative study of antioxidant compounds, flavonoids and vitamin C, and also
antioxidant activity was carried out in four species of Brassicaceae vegetables used for …

The regular dietary intake of broccoli on a weekly basis has been related to better health, but
industrial use of broccoli by‐products (crop remains) is negligible. Adding value to broccoli …

Kale is a leafy green vegetable belonging to the Brassicaceae family, a group of vegetables
including cabbage, broccoli, cauliflower, and Brussels sprouts, with a high content of health …

The antioxidant potential of broccoli powder extract (BPE) was determined and evaluated in
goat meat nuggets at three different levels 1, 1.5 and 2%, compared with control and …