Diversity of glucosinolates among common Brassicaceae vegetables in China

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.

Automated summary

Brassicaceae vegetables are essential in both China and the rest of the world, providing nutrients and phytochemicals that promote human health. This review focuses on the diversity of commonly consumed Brassicaceae vegetables and the glucosinolate (GSL) composition in the edible parts. Factors influencing GSL content, as well as the roles and functions of GSL, are also discussed. The information presented in this review guides consumers in selecting vegetables with high GSL content, optimal stages for consumption, and suitable cooking methods. Additionally, this review provides a theoretical foundation for crop molecular breeding and the market development of GSL products.