Glucosinolates in Brassica vegetables: role in bitterness and hence significance

Abstract

Glucosinolates found in Brassica vegetables appear to lower the risk of cancer. Enhancing the glucosinolate content of these vegetables through selective breeding or genetic improvement may be a promising new strategy for health promotion. However, many of these glucosinolates and their hydrolysis products are bitter, and are therefore unpalatable for many consumers. In this review the different types of glucosinolates and their hydrolysis products, their benefits to human health and how they contribute to bitter tastes are discussed and the likely consequences of plant breeding to enhance the levels of these compounds in Brassica vegetables are considered. © Australian Institute of Food Science and Technology Inc.