Diversity of glucosinolates among common Brassicaceae vegetables in China
Biao Zhu, Zhile Liang, Yunxiang Zang, Zhujun Zhu, Jing Yang
Abstract
Brassicaceae vegetables are an important traditional daily food in China and around the world, which provide nutrients and phytochemicals that are beneficial for human health. Among them, Brassica and Raphanus are widely cultivated and eaten, have been evolved and/or bred for special characteristics during the long history of cultivation. Epidemiological studies suggest that the health benefits of Brassicaceae vegetables are mainly associated with glucosinolates (GSLs) and their hydrolytic products. In this review, we discuss the diversity of common consumed Brassicaceae vegetables and their GSL composition in edible parts. We also discuss the diversity factors affecting GSL content, and the diversity roles and functions of GSL. The information in this review provides guidance for consumers to select vegetables with a high GSL content, optimum edible stages, suitable edible methods, and provides a theoretical basis for crop molecular breeding and market development of GSL products.