Nutritional and medicinal properties of broccoli (Bassica oleracea L): A review

Abstract

Broccoli are vegetables consumed by human for their dietary fiber, vitamins, minerals, and non-nutritive phytochemicals. It is an annual crop that belongs to Brassicaceae family and is a relative of Brussels sprouts, cabbage, cauliflower, and kale. The study aimed to provide update information on the nutritional and medicinal efficacy of Braccoli. It is commercially cultivated for its large, leafy head that is rich in vitamin C. Broccoli is characterized by its thick stalk and a crown of densely-packed flower heads arranged in a tree-like fashion, both of which are edible. The plant has been widely used for the treatment of various diseases or ailment ranging from anti-cancer, antioxidant, anti-inflammatory, anti-diabetic, anti-microbial, antihypertensive and provide a wide range of glucosinalates. It is also enriched with calcium that is equivalent to milk and also a good source of phosphorus, calcium, manganese, iron, magnesium, selenium, zinc, and phosphorus. The major natural antioxidants in Brassica foods are vitamins C and E, carotenoids, and phenolic compounds, especially flavonoids. Broccoli contribute high levels of minerals, however, they are likely to be affected by cultivar, environment and type of inflorescence. It is generally believed to have originated from the wild, leafy, non-heading types of vegetable.