Laboratorio de Cromatografía para Agroalimentos, Facultad de Ciencias Agrarias, UNCuyo, Mendoza 54 261, Argentina.
Instituto de Biología Agrícola de Mendoza, CONICET Mendoza 54 261, Argentina.
Int J Mol Sci. 2020 Mar 15;21(6):1998. doi: 10.3390/ijms21061998.
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.
蔬菜因其独特的风味和广泛认可的功能特性而成为全球重要的农作物，这些特性直接与其植物化学成分有关。异硫氰酸酯（ITC）是最具特征性的化合物，被认为是其辛辣味道的来源。除了 ITC，这些蔬菜还富含类胡萝卜素、酚类、矿物质和维生素。因此，芸薹属植物的植物化学成分使它们成为改善加工食品营养质量的理想天然来源。在这个意义上，将功能性成分纳入食品基质的做法越来越受到关注。在本工作中，对成分、功能和未来前景进行了综述。
