Functional ingredients from Brassicaceae species: overview and perspectives

Autores
Ramirez, Daniela Andrea; Abellán Victorio, Angel; Beretta, Hebe Vanesa; Camargo, Alejandra Beatriz; Moreno, Diego A.
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica’s phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.
Fil: Ramirez, Daniela Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Abellán Victorio, Angel. Consejo Superior de Investigaciones Científicas; España
Fil: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Camargo, Alejandra Beatriz. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Moreno, Diego A.. Consejo Superior de Investigaciones Científicas; España
Materia
BRASSICACEAE
INGREDIENTS
PHYTOCHEMICALS
FUNCTIONALITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/110453
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Functional ingredients from Brassicaceae species: overview and perspectivesRamirez, Daniela AndreaAbellán Victorio, AngelBeretta, Hebe VanesaCamargo, Alejandra BeatrizMoreno, Diego A.BRASSICACEAEINGREDIENTSPHYTOCHEMICALSFUNCTIONALITYhttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica’s phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.Fil: Ramirez, Daniela Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Abellán Victorio, Angel. Consejo Superior de Investigaciones Científicas; EspañaFil: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Camargo, Alejandra Beatriz. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Moreno, Diego A.. Consejo Superior de Investigaciones Científicas; EspañaMolecular Diversity Preservation International2020-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/110453Ramirez, Daniela Andrea; Abellán Victorio, Angel; Beretta, Hebe Vanesa; Camargo, Alejandra Beatriz; Moreno, Diego A.; Functional ingredients from Brassicaceae species: overview and perspectives; Molecular Diversity Preservation International; International Journal of Molecular Sciences; 21; 6; 3-2020; 1-211422-0067CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/1422-0067/21/6/1998info:eu-repo/semantics/altIdentifier/doi/10.3390/ijms21061998info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:27Zoai:ri.conicet.gov.ar:11336/110453instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:36:27.841CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Functional ingredients from Brassicaceae species: overview and perspectives
title Functional ingredients from Brassicaceae species: overview and perspectives
spellingShingle Functional ingredients from Brassicaceae species: overview and perspectives
Ramirez, Daniela Andrea
BRASSICACEAE
INGREDIENTS
PHYTOCHEMICALS
FUNCTIONALITY
title_short Functional ingredients from Brassicaceae species: overview and perspectives
title_full Functional ingredients from Brassicaceae species: overview and perspectives
title_fullStr Functional ingredients from Brassicaceae species: overview and perspectives
title_full_unstemmed Functional ingredients from Brassicaceae species: overview and perspectives
title_sort Functional ingredients from Brassicaceae species: overview and perspectives
dc.creator.none.fl_str_mv Ramirez, Daniela Andrea
Abellán Victorio, Angel
Beretta, Hebe Vanesa
Camargo, Alejandra Beatriz
Moreno, Diego A.
author Ramirez, Daniela Andrea
author_facet Ramirez, Daniela Andrea
Abellán Victorio, Angel
Beretta, Hebe Vanesa
Camargo, Alejandra Beatriz
Moreno, Diego A.
author_role author
author2 Abellán Victorio, Angel
Beretta, Hebe Vanesa
Camargo, Alejandra Beatriz
Moreno, Diego A.
author2_role author
author
author
author
dc.subject.none.fl_str_mv BRASSICACEAE
INGREDIENTS
PHYTOCHEMICALS
FUNCTIONALITY
topic BRASSICACEAE
INGREDIENTS
PHYTOCHEMICALS
FUNCTIONALITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica’s phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.
Fil: Ramirez, Daniela Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Abellán Victorio, Angel. Consejo Superior de Investigaciones Científicas; España
Fil: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Camargo, Alejandra Beatriz. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Moreno, Diego A.. Consejo Superior de Investigaciones Científicas; España
description Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica’s phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.
publishDate 2020
dc.date.none.fl_str_mv 2020-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/110453
Ramirez, Daniela Andrea; Abellán Victorio, Angel; Beretta, Hebe Vanesa; Camargo, Alejandra Beatriz; Moreno, Diego A.; Functional ingredients from Brassicaceae species: overview and perspectives; Molecular Diversity Preservation International; International Journal of Molecular Sciences; 21; 6; 3-2020; 1-21
1422-0067
CONICET Digital
CONICET
url http://hdl.handle.net/11336/110453
identifier_str_mv Ramirez, Daniela Andrea; Abellán Victorio, Angel; Beretta, Hebe Vanesa; Camargo, Alejandra Beatriz; Moreno, Diego A.; Functional ingredients from Brassicaceae species: overview and perspectives; Molecular Diversity Preservation International; International Journal of Molecular Sciences; 21; 6; 3-2020; 1-21
1422-0067
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/1422-0067/21/6/1998
info:eu-repo/semantics/altIdentifier/doi/10.3390/ijms21061998
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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