Nutritional Biochemistry and Health Benefits of Brassica Vegetables

This handbook provides a comprehensive overview of the nutritional composition, bioactive compounds and health-promoting properties of Brassica vegetables. It explains the scientific basis of their nutritional value and examines how compounds such as glucosinolates, phenolics and carotenoids contribute to disease prevention and overall health. The book covers Brassica vegetables, microgreens, sprouts and by-products, highlighting their potential as functional foods. It also discusses the role of Brassica consumption in supporting metabolic health, healthy aging, thyroid function and tuberculosis management, along with the effects of cooking methods, bioavailability and metabolism on nutritional benefits. Additional chapters examine biotechnological approaches for improving phytochemical content and the influence of abiotic stress on Brassica crops. This handbook serves as a useful reference for students, researchers, nutritionists, food scientists and healthcare professionals interested in functional foods and plant-based nutrition.