THE INNOVATIVE EXPLOITATION OF BRASSICA VEGETABLES IN THE HEALTH QUALITY FOOD PRODUCTION CHAIN
In this overview the multidirectional opportunities of innovative exploitation of chemical and biological properties of vegetables from Brassicaceae family are discussed. The specific chemical composition of brassicas, as regards both nutrients and non-nutrients, renders them particularly suitable for the health food production chain, literally from field to fork. The ability of these plants to accumulate heavy metals may be utilised for phytoremediation of arable soils, but also as a vehicle to fortify foods in micronutrients such as selenium. The agricultural waste of brassica crops containing glucosinolates and their degradation products represents a valuable raw material for crop protection in the process of biofumigation, at the same time constituting green manure. Moreover, glucosinolate derivatives owing to their chemical properties can target a number of biological processes implicated in human organism homeostasis. Consequently, rationally exploited Brassica vegetables may be a promising ingredient for research based production of foods addressing general public, as well as specific groups of consumers.
Piekarska, A., Szczygłowska, M., Bodnar, M., Konieczka, P., Namieśnik, J., Kusznierewicz, B., Kołodziejski, D., Pilipczuk, T., Bartoszek, A. and Bączek-Kwinta, R. (2013). THE INNOVATIVE EXPLOITATION OF BRASSICA VEGETABLES IN THE HEALTH QUALITY FOOD PRODUCTION CHAIN. Acta Hortic. 1005, 72-85
phytoremediation, biofumigation, glucosinolate degradation products, functional foods