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Phytotherapy and food applications from Brassica genus.
Salehi, Bahare; Quispe, Cristina; Butnariu, Monica; Sarac, Ioan; Marmouzi, Ilias; Kamle, Madhu; Tripathi, Vijay; Kumar, Pradeep; Bouyahya, Abdelhakim; Capanoglu, Esra; Ceylan, Fatma Duygu; Singh, Laxman; Bhatt, Indra D; Sawicka, Barbara; Krochmal-Marczak, Barbara; Skiba, Dominika; El Jemli, Meryem; El Jemli, Yousra; Coy-Barrera, Ericsson; Sharifi-Rad, Javad; Kamiloglu, Senem; Cádiz-Gurrea, María de la Luz; Segura-Carretero, Antonio; Kumar, Manoj; Martorell, Miquel.
Afiliación
  • Salehi B; Medical Ethics and Law Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
  • Quispe C; Facultad de Ciencias de la Salud, Universidad Arturo Prat, Iquique, Chile.
  • Butnariu M; Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania", Timisoara, Romania.
  • Sarac I; Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania", Timisoara, Romania.
  • Marmouzi I; Laboratoire de Pharmacologie et Toxicologie, Faculté de Médecine et de Pharmacie, Mohammed V University in Rabat, Rabat, Morocco.
  • Kamle M; Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, India.
  • Tripathi V; Department of Molecular and Cellular Engineering, Jacob Institute of Biotechnology and Bioengineering, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, India.
  • Kumar P; Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, India.
  • Bouyahya A; Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, and Genomic Center of Human Pathologies, Mohammed V University, Rabat, Morocco.
  • Capanoglu E; Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Istanbul, Turkey.
  • Ceylan FD; Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Istanbul, Turkey.
  • Singh L; G.B. Pant National Institute of Himalayan Environment and Sustainable Development, Almora, India.
  • Bhatt ID; G.B. Pant National Institute of Himalayan Environment and Sustainable Development, Almora, India.
  • Sawicka B; Department of Plant Production Technology and Commodities Science, University of Life Sciences, Lublin, Poland.
  • Krochmal-Marczak B; Department of Production and Food Safety, State Higher Vocational School named after Stanislaw Pigon, Krosno, Poland.
  • Skiba D; Department of Plant Production Technology and Commodities Science, University of Life Sciences, Lublin, Poland.
  • El Jemli M; Pharmacodynamy Research Team ERP, Laboratory of Pharmacology and Toxicology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat, Morocco.
  • El Jemli Y; Faculty of Science and Technology, University of Cadi Ayyad Marrakech, Marrakesh, Morocco.
  • Coy-Barrera E; Bioorganic Chemistry Laboratory, Facultad de Ciencias Básicas y Aplicadas, Universidad Militar Nueva Granada, Campus Nueva Granada, Cajicá, Colombia.
  • Sharifi-Rad J; Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
  • Kamiloglu S; Facultad de Medicina, Universidad del Azuay, Cuenca, Ecuador.
  • Cádiz-Gurrea ML; Science and Technology Application and Research Center (BITAUM), Bursa Uludag University, Bursa, Turkey.
  • Segura-Carretero A; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain.
  • Kumar M; Research and Development Functional Food Centre (CIDAF), University of Granada, Granada, Spain.
  • Martorell M; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain.
Phytother Res ; 35(7): 3590-3609, 2021 Jul.
Article en En | MEDLINE | ID: mdl-33666283
Plants of the genus Brassica occupy the top place among vegetables in the world. This genus, which contains a group of six related species of a global economic significance, three of which are diploid: Brassica nigra (L.) K. Koch, Brassica oleracea L., and Brassica rapa L. and three are amphidiploid species: Brassica carinata A. Braun, Brassica juncea (L.) Czern., and Brassica napus L. These varieties are divided into oily, fodder, spice, and vegetable based on their morphological structure, chemical composition, and usefulness of plant organs. The present review provides information about habitat, phytochemical composition, and the bioactive potential of Brassica plants, mainly antioxidant, antimicrobial, anticancer activities, and clinical studies in human. Brassica vegetables are of great economic importance around the world. At present, Brassica plants are grown together with cereals and form the basis of global food supplies. They are distinguished by high nutritional properties from other vegetable plants, such as low fat and protein content and high value of vitamins, fibers along with minerals. In addition, they possess several phenolic compounds and have a unique type of compounds namely glucosinolates that differentiate these crops from other vegetables. These compounds are also responsible for numerous biological activities to the genus Brassica as described in this review.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Verduras / Brassica / Fitoquímicos Límite: Humans Idioma: En Revista: Phytother Res Asunto de la revista: TERAPIAS COMPLEMENTARES Año: 2021 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Verduras / Brassica / Fitoquímicos Límite: Humans Idioma: En Revista: Phytother Res Asunto de la revista: TERAPIAS COMPLEMENTARES Año: 2021 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Reino Unido