Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae).

These vegetables are widely cultivated, with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, cress, bok choy, broccoli and similar green leaf vegetables. The family takes its alternate name (Cruciferae, New Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross. Ten of the most common cruciferous vegetables eaten by people are in a single species (B. oleracea), and are not distinguished from one another taxonomically, but only by the horticultural category of cultivar groups. Numerous other genera and species in the family are also edible. Cruciferous vegetables are one of the dominant food crops worldwide. Widely considered to be healthy foods, they are high in vitamin C and soluble fiber and contain multiple nutrients and phytochemicals.

Clinical significance[edit

source | editbeta]
[1]

Drug and toxin metabolism[edit source | editbeta]

Chemicals contained in cruciferous vegetables induce the expression of the liver enzyme CYP1A2. Furthermore some drugs such as haloperidol and theophylline are metabolized by CYP1A2. Consequently consumption of [2] cruciferous vegetable may decrease bioavailability and half-life of these drugs. Brassicaceae contain a number of hepato-protective agents. Alliaceous and cruciferous vegetable consumption [4] induces glutathione S-transferases, uridine diphosphate-glucuronosyl transferases, andquinone reductases all of [5] which participate in detoxification of carcinogens such as aflatoxin.
[3]

Antimicrobial activity[edit source | editbeta]

Iso-thio-cyanates are an important factor in the action of wasabi against Helicobacter Pylori, and ITC is not a molecule, but a functional group on many different molecules, Sinigrin being a notableprecursor of allyl-ITC, and AITC being a larger part of Wasabi than of most other Brassicaceae. Sulforaphane demonstrates anti-inflammatory effects [9] on Helicobacter pylori-infected gastric mucosae in mice and human subjects.
[6][7][8]

Taste[edit source | editbeta]

People who can taste PTC, which is either very bitter or tasteless, are less likely to eat cruciferous vegetables, to the resemblance between ITC and PTC.
[10]

due

Contraindications[edit source | editbeta] Goiter[edit source | editbeta]

Cruciferous vegetables can potentially be goitrogenic (inducing goiter formation). They contain enzymes that interfere [11][12] with the formation of thyroid hormone in people with iodine deficiency. Cooking for 30 minutes significantly reduces the amount of goitrogens and nitriles. At high intake of crucifers, the goitrogens inhibit the incorporation [13] of iodine into thyroid hormone and also the transfer of iodine into milk by themammary gland.

List of cruciferous vegetables[edit

source | editbeta]

Extensive selective breeding has produced a large variety of cultivars, especially within the genus Brassica. One description of genetic factors involved in the breeding of Brassica species is the Triangle of U. The taxonomy of common cruciferous vegetables common name horseradish land cress ethiopian mustard kale collard greens Chinese broccoli (gai-lan) cabbage brussels sprouts kohlrabi broccoli broccoflower broccoli romanesco genus Armoracia Barbarea Brassica Brassica Brassica Brassica Brassica Brassica Brassica Brassica Brassica Brassica specific epithet rusticana verna carinata oleracea oleracea oleracea oleracea oleracea oleracea oleracea oleracea oleracea Acephala Group Acephala Group Alboglabra Group Capitata Group Gemmifera Group Gongylodes Group Italica Group Italica Group Botrytis Group Botrytis Group / Italica Group Cultivar Group

cauliflower wild broccoli bok choy komatsuna mizuna Rapini (broccoli rabe) flowering cabbage turnip root; greens rutabaga siberian kale canola/rapeseed mustard seeds, brown; greens mustard seeds, white mustard seeds, black tatsoi arugula (rocket) field pepperweed maca garden cress watercress radish daikon wasabi

Brassica Brassica Brassica Brassica Brassica Brassica Brassica Brassica Brassica Brassica Brassica Brassica Brassica Brassica Eruca Lepidium Lepidium Lepidium Nasturtium Raphanus Raphanus Wasabia

oleracea oleracea rapa rapa rapa rapa rapa rapa rapa napus napus rapa/napus juncea juncea nigra rosularis vesicaria campestre meyenii sativum officinale sativus sativus japonica

Botrytis Group Oleracea Group chinensis pervidis or komatsuna nipposinica parachinensis parachinensis pekinensis rapifera napobrassica pabularia oleifera rugosa

chinese cabbage, napa cabbage Brassica

wrapped heart mustard cabbage Brassica

Brassica (or Sinapis) hirta

longipinnatus

Horseradish
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, andcabbage). The plant is probably native to southeastern Europe and western Asia. It is now popular around the world. It grows up to 1.5 meters (5 feet) tall, and is cultivated primarily for its large, white, tapered root. The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produceallyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Once exposed to air (via grating) or heat, if not used immediately or mixed in vinegar, the grated mash darkens, loses its pungency, and becomes unpleasantly bitter-tasting.

Brassica carinata
Brassica carinata (Ethiopian mustard, Abyssinian mustard) is a member of the Triangle of U species (U, 1935) in the agriculturally significant Brassica genus. It has 34 chromosomes with genome composition BBCC, and is thought to result from an ancestral hybridisation event between Brassica nigra (genome composition BB) and Brassica oleracea (genome composition CC) (Prakash and Hinata, 1980). Although B. carinata is cultivated as an oilseed crop in Ethiopia (Alemayehu and Becker, 2004), it has generally high levels of undesirable glucosinolates and erucic acid (Getinet et al. 1997), making it a poor choice for general cultivation as an oilseed crop in comparison to the [1] [2] [3] [4] closely related Brassica napus (Rapeseed).

The plant is also grown as a leaf vegetable, with a mild flavor. It is known as yabesha gomen in Amharic. [6] varieties include Texsel, which is particularly adapted to temperate climates. The flowers are very attractive to honey bees which collect both pollen and nectar.

[5]

Named

This plant is also part of a research to develop bio-fuel for jet engines. On October 29 of 2012, the first flight of a jet [7] aircraft powered with 100 percent biofuel, made from brassica carinata, was completed.

Collard greens
Collard greens is the American English term for various loose-leafed cultivars of Brassica oleracea, part of the Acephala Group which also contains cabbage andbroccoli. The plants are grown for their large, darkcolored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the southern United States, many parts of Africa, Montenegro, Bosnia and Herzegovina, southern Croatia, northern Spain and in India. They are classified in the same cultivar group as kale and spring greens, to which they are genetically similar. The name "collard" is a corrupted form of the word "colewort" (cabbage plant). The plant is also called couve in Brazil and in Portugal, couve-galega or "couve portuguesa" (among several other names)in Cape Verde, berza in Spanish-speaking countries, ratika in Bosnia and Herzegovina and Croatia and ratan in Montenegro and Serbia. In Kashmir, it is called haak. In Kenya it is more commonly known by itsSwahili name, "sukuma wiki", and is often confused with kales.

Cabbage
Cabbage (Brassica oleracea or variants) is a leafy green biennial, grown as an annual vegetable for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and brussels sprouts, it descends from B. oleracea var. oleracea, a wild field cabbage. Cabbage heads generally range from 1 to 8 pounds (0.5 to 4 kg), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smoothleafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages, it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants' life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. Cabbage is prone to severalnutrient deficiencies, as well as multiple pests, bacteria and fungal diseases. The Food and Agriculture Organization of the United Nations (FAO) reports that world production of cabbage and other brassicas (these plants are combined by the FAO for reporting purposes) for calendar year 2010 was almost 58,000,000 metric tons (57,000,000 long tons; 64,000,000 short tons). Almost half were grown in China. Cabbages are prepared in many different ways for eating, although pickling, in dishes such as sauerkraut, is the most popular. Cabbage is a good source of beta-carotene, vitamin C, and fiber. Cabbage when contaminated is sometimes a source of food-borne illness in humans.

Cauliflower
Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds. Its name is from Latin caulis (cabbage) and flower,. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli, and collard greens, though they are of different cultivar groups. For such a highly modified plant, cauliflower has a long history. Franois Pierre La [2] Varenne employed chouxfleurs in Le cuisinier franois. They were introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' Thtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which [3] are still rather rare in France; they hold an honorable place in the garden because of their delicacy", but they did not commonly appear on grand tables until the time of Louis XIV
[1]

Komatsuna
Komatsuna or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna,napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. The name komatsuna is from the Japanese komatsuna ( , ), "small
?

pine tree greens". It is stir-fried, pickled, boiled, and added to soups or used fresh in salads. It is an excellent source [1] of calcium. The leaves of komatsuna may be eaten at any stage of their growth. In a mature plant they are dark green with slender light green stalks, around 30 centimeters (12") long and 18 cm (7") wide. It is most often grown in the spring and autumn, as it cannot endure extreme heat or cold for more than a short time. The plant is also used for fodder in some Asian countries.

Brassica oleracea
Brassica oleracea is the species of plant that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, savoy, andChinese kale. In its uncultivated form it is known as wild cabbage. It is native to coastal southern and western Europe. Its tolerance of salt and lime and its intolerance of competition from other plants typically restrict its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English Channel. Wild B. oleracea is a tall biennial plant, forming a stout rosette of large leaves in the first year, the leaves being fleshier and thicker than those of other species of Brassica, adaptations to store water and nutrients in its difficult growing environment. In its second year, the stored nutrients are used to produce a flower spike 1 to 2 metres (37 ft) tall bearing numerous yellow flowers.

Watercress
Watercress (Nasturtium officinale) is a fast-growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia, and one of the oldest known leaf vegetablesconsumed by humans. It is a member of the family Brassicaceae, botanically related to garden cress, mustard and radish all noteworthy for a peppery, tangy flavour. The hollow stems of watercress are floating, and the leaves are pinnately compound. Small, white and green flowers are produced in clusters. Nasturtium nasturtium-aquaticum (nomenclaturally invalid) and Sisymbrium nasturtium-aquaticum L. are synonyms of N. officinale. Watercress is also listed in some sources as belonging to the genus Rorippa, although molecular [1] evidence shows the aquatic species with hollow stems are more closely related to Cardamine thanRorippa. Despite the Latin name, watercress is not closely related to the flowers popularly known as nasturtiums ( Tropaeolum majus).