Brassica Oleracea
I could be called the vegetable world chameleon. I am a master of transformation and can take the form of your favourite greens. Each part of me could make your diet more healthy!
History
Cultivated Brassica oleracea has intrigued researchers for centuries due to its wide diversity. Cabbage, broccoli, cauliflower, kale, kohlrabi, and Brussels sprouts all are derived from the Wild Brassica oleracea plant. Yet, the evolutionary history of this species remains understudied. With such different vegetables produced from a single species, B. oleracea is a model organism for understanding the power of artificial selection.
Most of the Brassica species seem to have spread from the Mediterranean coasts. Wild B. Oleracea occur throughout the coasts of the Mediterranean and the British Isles. Their natural habitats are mostly isolated cliffs where little plant competition exists.
The earliest evidence of domesticated Brassica oleracea comes from archaeological sites in the eastern Mediterranean, where the plant has been found in association with human settlements dating back to the Bronze Age, around 3,000 to 4,000 years ago.
What attracted humans to wild B. Oleracea was most likely its ability to survive rough habitats and store a large amount of nutrients. The philosopher Theophrastus (370-285 BC) gave one of the earliest written descriptions of the B. oleracea cultivated by the ancient Greeks.
Anatomy of Brassica oleracea
Bioactive Compounds
Bioactive compounds are extra-nutritional constituents found in foods, mainly in fruits and vegetables which are capable of modulating metabolic processes and providing health-promoting benefits
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Sulphur- Containing Compounds
Cruciferous vegetables and their bioactive compounds have shown to provide health promoting benefits.
One characteristic that sets these vegetables apart from other vegetables are their high content of sulphur-containing compounds called glucosinolates.
Chopping or chewing cruciferous vegetables leads to breakdown of glucosinolates. Breakdown of glucosinolates gives two derivative compounds called isothiocyanates and indole-3-carbinol. Their antioxidant and anti- inflammatory activities are responsible for the various disease preventing benefits these vegetables have to offer.
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Phenolic Compounds
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Another important group of bioactive constituents present in cruciferous vegetables is the phenolic compounds. These compounds have been mainly reported for antioxidant activity. Moreover, they are also associated with other health-promoting effects such as anti-carcinogenic, antimicrobial, anti-inflammatory, and anti-aging properties.
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Health Benefits
Cruciferous vegetables are packed with many health-boosting nutrients; it’s no wonder they are often called “superfoods”. Despite their unappealing flavour or smell to some there is a reason people must be encouraged to "eat your greens". Read more about these health benefits by clicking below.