Category Archives: Glucosinolates

Isothiocyanates as Natural Fungicides

Posted on September 2, 2022 by Robert Barrington

A number of phytochemicals synthesised by plants have important roles in pathogen defence. Many of these phytochemicals have been shown to be bioavailable in humans which means they may also play important roles in human health. Glucosinolates are a group … Continue reading →

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Maca (Lepidium meyenii): Pharmacology Part 1

Posted on June 17, 2022 by Robert Barrington

Maca (Lepidium meyenii) is a Brassica family of vegetables that may have significant physiological effects in humans and animals. In particular, maca may be able to cause improvements in physical exercise tolerance and may have beneficial effects on reproductive biology. … Continue reading →

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Phytochemistry of White Cabbage (Brassica oleracea)

Posted on March 28, 2022 by Robert Barrington

White cabbage (Brassica oleraceae) is a cruciferous vegetable belonging to the same family as broccoli, Brussel sprouts, watercress and cauliflower. Cabbage is a relatively cheap vegetable and is commonly available in large parts of the world, which makes it an … Continue reading →

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Vitamin C and Isothiocyanate Concentrations in Watercress (Nasturtium officinale)

Posted on February 15, 2022 by Robert Barrington

Watercress (Nasturtium officinale) is a Brassica family vegetable. Watercress is rich in antioxidants which may explain its health effects. For example, studies show that the leaves of watercress contain 43 milligrams of vitamin C per 100 grams of fresh leaves. … Continue reading →

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Glucosinolates in Brassica rapa (Turnips)

Posted on February 14, 2022 by Robert Barrington

Turnips (Brassica rapa) are a member of the Brassica family of plants. As with all Brassica plants, turnips are high in glucosinolates. Turnip greens are particularly rich in glucosinolates, and this contributes significantly to their bitterness. Glucosinolates can be grouped … Continue reading →

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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

Stability of Glucosinolates in Red Cabbage

Posted on December 21, 2021 by Robert Barrington

Glucosinolates are phytochemicals that are secondary metabolites produced by dicotyledons. The Brasicaceae family is the richest source of glucosinolates and most dietary glucosinolates come from vegetables such as broccoli, cabbage, Brussel sprouts and cauliflower. Glucosinolates have been shown to possess … Continue reading →

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Can Broccoli Protect the Liver?

Posted on December 8, 2017 by Robert Barrington

Non-alcoholic liver disease is a condition that is pathologically identical to alcoholic fatty liver disease. Both of these diseases have a similar aetiology, although non-alcoholic fatty liver disease results from an overconsumption of fructose, whereas alcoholic fatty liver disease results … Continue reading →

Posted in Broccoli, Detoxification, Glucosinolates, Isothiocyanates, Non-alcoholic Fatty Liver Disease, Western Diet | Comments Off on Can Broccoli Protect the Liver?

The Nutritional Content of Broccoli

Posted on October 1, 2017 by Robert Barrington
Posted in Broccoli, Glucosinolates, Isothiocyanates, Potassium, Vitamin C, Vitamin K | Comments Off on The Nutritional Content of Broccoli

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