Nutritional and phytochemical value of Brassica crops from the agri-food perspective

Brassica foods are among the top 10 economic crops in the world (i.e. broccoli, kale, cauliflower and Chinese cabbage). These vegetables have been identified as important components of a healthy diet because of their high levels of nutrients and health-promoting phytochemicals (i.e. phenolics, glucosinolates, vitamins and minerals). Epidemiological studies have shown that increased consumption of Brassica foods is strongly associated with a reduced risk of degenerative diseases, cancer, cardiovascular disease and immune dysfunction. Nevertheless, the nutritional content and profile in Brassica vegetables have been reported to vary considerably during the growth period due to agronomical factors including light, temperature, water availability and soil fertility among others. Moreover, the conditions of postharvest processing and cooking are also important factors on food quality. A better understanding of specific preharvest and postharvest conditions is essential to improve cultivars with value-added nutritional quality. Thus, in this article are going to be addressed the effects of the most common crop management strategies and processes on the variation of nutritive compounds present within Brassica from the agri-food perspective.