This article is about the use of Brassicaceae as food. For a botanical description of plants in this family (whether or not used for food), see Brassicaceae.
Ten of the most common cruciferous vegetables eaten by people, known colloquially in North America as cole crops[1] and in the UK, Ireland and Australia as brassicas, are in a single species (Brassica oleracea); they are not distinguished from one another taxonomically, only by 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. They are high in vitamin C and soluble fiber and contain multiple nutrients and phytochemicals.
List of cruciferous vegetables
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.
Further relationships inside the family Brassicaceae can be described by tribes, a grouping of genera (see Brassicaceae § Relationships within the family). Armoracia, Barbarea, and Nasturtium belong to the tribe Cardamineae; Brassica, Sinapis, Diplotaxis, Eruca, and Raphanus belong to Brassiceae; Lepidium belongs in Lepidieae; and finally Wasabia (Eutrema) belongs in Eutremeae.[2]
Research
According to an umbrella review of 41 systematic reviews and meta-analyses of 303 observational studies, there is suggestive evidence for beneficial associations in gastric cancer, lung cancer, endometrial cancer, and all-cause mortality.[3]
People who can taste phenylthiocarbamide (PTC), which is either bitter or tasteless, are less likely to find cruciferous vegetables palatable[15] due to the resemblance between isothiocyanates and PTC.
Contraindications
Although cruciferous vegetables are generally safe for human consumption, individuals with known allergies or hypersensitivities to a certain Brassica vegetable, or those taking anticoagulant therapy, should be cautious.[14]
^Kensler TW, Curphey TJ, Maxiutenko Y, Roebuck BD (2000). "Chemoprotection by organosulfur inducers of phase 2 enzymes: dithiolethiones and dithiins". Drug Metabolism and Drug Interactions. 17 (1–4): 3–22. doi:10.1515/DMDI.2000.17.1-4.3. PMID11201301. S2CID12338005.
^Kensler TW, Chen JG, Egner PA, Fahey JW, Jacobson LP, Stephenson KK, Ye L, Coady JL, Wang JB, Wu Y, Sun Y, Zhang QN, Zhang BC, Zhu YR, Qian GS, Carmella SG, Hecht SS, Benning L, Gange SJ, Groopman JD, Talalay P (Nov 2005). "Effects of glucosinolate-rich broccoli sprouts on urinary levels of aflatoxin-DNA adducts and phenanthrene tetraols in a randomized clinical trial in He Zuo township, Qidong, People's Republic of China". Cancer Epidemiology, Biomarkers & Prevention. 14 (11 Pt 1): 2605–13. doi:10.1158/1055-9965.EPI-05-0368. PMID16284385.
^Latté KP, Appel KE, Lampen A (Dec 2011). "Health benefits and possible risks of broccoli - an overview". Food and Chemical Toxicology. 49 (12): 3287–309. doi:10.1016/j.fct.2011.08.019. PMID21906651.