The increase in per capita consumption of vegetables rich in phytochemicals
can improve the human nutrition status. Among the different kinds of vegetables, the
cole group provides beneficial health effects attributed to the presence of diverse
antioxidant compounds such as beta carotene, anthocyanins, ascorbic acid, phenolics,
folic acid and organosulphur compounds like glucosinolates and so forth. In all the
Brassica oleracea vegetables group, there are two different kinds of sulfur-containing
phytochemicals vis. glucosinolates and S-methyl cysteine sulfoxide. In the 21st century,
efforts are undergoing to improve the quality not only of grains but also of vegetable
crops. The different spontaneous mutations representing regulatory genes conferring
carotenoid and anthocyanin accumulation in cauliflower have been reported and offer a
genetic resource for the development of new varieties with enhanced health-promoting
properties and visual appeal. The enhancement of nutritional quality and improvement
of glucosinolates for imparting human health benefits or processing fitness require not
only the pursuit of breeding efficiency by marker-assisted selection or new analytical
methods and modern biotechnological tools but also careful consideration of the
organoleptic features of cole vegetables. This review presents a summary of recent
advances related with phytochemical value in cole vegetables and future perspectives.
Keywords: Anthocyanin, Ascorbic Acid, Brassica vegetables, Breeding,
Carotenoids, Flavonoids, Glucosinolates, Health Benefits, Nutritional Quality,
Phytochemicals, Phenols.
