The value of bioactive compounds of cruciferous vegetables (Brassica) as antimicrobials and antioxidants: A review

Nowadays, consumers are demanding nutrient‐rich products for health optimal benefits. In this regard, Brassicaceae family plants, previously named cruciferous, group a large number of widely consumed species around the world. The popularity of Brassica is increasing due to their nutritional value and pharmacological effects. The group includes a large number of vegetable foods such as cabbages, broccoli, cauliflower, mustards as well as, oilseed rapeseed, canola, among others. In recent years, the phytochemical composition of Brassicaceae has been studied deeply because they contain many valuable metabolites, which are directly linked to different recognized biological activities. The scientific evidence confirms diverse medical properties for the treatment of chronic diseases such as obesity, type‐2 diabetes, cardiovascular diseases (hypertension, stroke), cancer, and osteoporosis. The unique features of Brassicaceae family plants conferred by their phytochemicals, have extended future prospects about their use for beneficial effects on human nutrition and health worldwide. PRACTICAL APPLICATIONS: For years, the Brassicaceae plants have been a fascinating research topic, due to their chemical composition characterized by rich in bioactive compounds. The implementation of extracts of these vegetables, causes various beneficial effects of high biological value in the treatment of diseases, owing to their bioactive properties (anti‐obesity, anticancer, antimicrobial, antioxidant, hepatoprotective, cardioprotective, gastroprotective, anti‐inflammatory, antianemic, and immunomodulator). Therefore, this review summarizes the chemical composition, describes the bioactive compounds isolated in the plant extracts, and highlights diverse biological activities, mainly the antimicrobial and antioxidant capacity. Brassica plants, as source of natural bioactive agents, have a great potential application to improve the human nutrition and health.