Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

Dietary antioxidants, such as water-soluble vitamin C and phenolic compounds, as well as lipid-soluble vitamin E and carotenoids, present in vegetables contribute both to the first and second defense lines against oxidative stress. As a result, they protect cells against oxidative damage, and may therefore prevent chronic diseases, such as cancer, cardiovascular disease, and diabetes. Brassica vegetables, which include different genus of cabbage, broccoli, cauliflower, Brussels sprouts, and kale, are consumed all over the world. This review focuses on the content, composition, and antioxidant capacity both lipid- and water-soluble antioxidants in raw Brassica vegetables. The effects of post-harvest storage, industrial processing, and different cooking methods on stability of bioactive components and antioxidant activity also are discussed. (c) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.