The Bioactive Components of Brassicaceae

Brassicaceae plants are distributed worldwide and constitute a family of vegetables, including species and varieties such as Brassica, Camelina, Crambe, Glaucocarpum, Raphanus, Sinapis, and Thlaspi species [1]. The variety of edible plant parts of Brassicaceae vegetables depends on the species. Brassicaceae foods are firmly rooted in Mediterranean culture and diet. The impact of these vegetable products is relevant in the international trade of highly nutritional products [2]. The health benefits obtained from the regular intake of Brassica foods have been associated with their content of bioactive nutrients and phytochemicals.