Category Archives: Brassica

The Nutritional Content of Brassica Plants

Posted on January 10, 2022 by Robert Barrington

The brassica family of plants are a nutritionally important group of plants that include kale, Brussel sprouts, watercress, broccoli, cabbage and cauliflower. These plants have been evidence to confer beneficial health effects to humans. The plants contain a range of … Continue reading →

Posted in Alkaloids, Brassica, Broccoli, Brussels Sprouts, Cabbage, Carotenoids, Cauliflower, Glucosinolates, Kale (Brassica oleracea), Polyphenols, Terpenes, Watercress | Comments Off on The Nutritional Content of Brassica Plants

Is Kale a Superfood?

Posted on January 7, 2022 by Robert Barrington

Kale (Brassica oleracea) is a member of the cruciferous vegetables. In this regard it falls into the same nutritional category as other Brassica family vegetables including broccoli, cabbage, watercress, cauliflower and Brussel sprouts. Brassica vegetables have been evidenced to provide … Continue reading →

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Detoxification Vegetables

Posted on April 20, 2020 by Robert Barrington

The human detoxification pathways are complex. However, a simplistic model states that there are two main detoxification enzyme systems in the liver. These are called the phase 1 and phase 2 enzyme systems. Cruciferous vegetables of the Brassica family can … Continue reading →

Posted in Brassica, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Cruciferous Vegetables, Detoxification, Watercress | Comments Off on Detoxification Vegetables

Detoxification Enzyme Systems

Posted on May 11, 2019 by Robert Barrington
Posted in Brassica, Broccoli, Cabbage, Cauliflower, Cruciferous Vegetables, Detoxification | Comments Off on Detoxification Enzyme Systems

Brassica Isothiocyanates

Posted on August 7, 2016 by Robert Barrington
Posted in Brassica, Broccoli, Brussels Sprouts, Cabbage, Cancer, Cauliflower, Cruciferous Vegetables, Glucosinolates, Isothiocyanates, Watercress | Comments Off on Brassica Isothiocyanates

Cabbage, Glutamine and The Gut

Posted on May 2, 2015 by Robert Barrington

Cabbage is a cruciferous vegetable belonging to the same Brassica genus as broccoli, kale, watercress, brussel sprouts, turnips and rape seed. Cabbage has historically been grown in cooler climates where it yields a higher weight per acre of land in … Continue reading →

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Water Cress: The Forgotten Brassica Vegetable

Posted on February 15, 2015 by Robert Barrington

Watercress is a semi-aquatic plant with alternate toothed leaves and small white flowers (figure 1). The watercress plant is native to Western and central Europe, and can be found in the United Kingdom growing in streams and ditches. The popularity … Continue reading →

Posted in Brassica, Cruciferous Vegetables, Glucosinolates, Indole-3-Carbinol, Isothiocyanates, Sulphorophane / sulforophane, Watercress | Comments Off on Water Cress: The Forgotten Brassica Vegetable

Brussels Sprouts as a Source of Glucosinolates

Posted on December 28, 2014 by Robert Barrington
Posted in Brassica, Broccoli, Cancer, Cauliflower, Cruciferous Vegetables, Glucosinolates, Isothiocyanates, Phase I Detoxification, Phase II Detoxification | Comments Off on Brussels Sprouts as a Source of Glucosinolates

Should We Eat Raw Vegetables?

Posted on October 11, 2014 by Robert Barrington

A high intake of vegetables is associated with improve health outcomes. The exact reason for this is not known, but may relate to the presence of biologically active phytochemicals in plant tissues. Many of these chemicals are secondary metabolites of … Continue reading →

Posted in Brassica, Broccoli, Carotenoids, Flavonoids, Glucosinolates, Lutein, Lycopene, Onions, Quercetin, Terpenes, Vegetables | Comments Off on Should We Eat Raw Vegetables?

Brassica Family Vegetables

Posted on July 22, 2014 by Robert Barrington
Posted in Brassica, Broccoli | Comments Off on Brassica Family Vegetables