Diversity of glucosinolates among common Brassicaceae vegetables in China  

作　　者：Biao Zhu Zhile Liang Yunxiang Zang Zhujun Zhu Jing Yang 

机构地区：[1]Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas of Zhejiang Province,College of Horticulture Science,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China

出　　处：《Horticultural Plant Journal》2023年第3期365-380,共16页园艺学报（英文版）

基　　金：financially supported by the National Natural Science Foundation of China (Grant Nos. 31972394, 31501748)。

摘　　要：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.

关 键 词：Brassicaceae GLUCOSINOLATES ISOTHIOCYANATES DIVERSITY Human health 

分 类 号：S63[农业科学—蔬菜学]