How different cooking methods can affect the glucosinolates and their degradation product in Brassica vegetables: A Literature review

Brassica vegetables are known for their glucosinolate content. These secondary metabolites are responsible for the bitter taste present in these vegetables. Glucosinolates and their degradation products have been well documented for their powerful anti-cancer, anti-inflammatory and antioxidant properties and play a key role in reducing oxidative stress. This property is due not only to glucosinolates in their intact form, but also to their degradation products, such as isothiocyanates and indoles, which are generated during enzymatic and thermal processes. Cooking can significantly modify the concentration and composition of these compounds, influencing their bioavailability and bioactivity. Investigating the effects of various cooking techniques on glucosinolate content and bioavailability is vital to maximizing the potential health benefits of these extraordinary vegetables. Understanding the intricate relationship between cooking methods and glucosinolate preservation may help to optimize the health-promoting potential of cruciferous vegetables in dietary practices. Cooking induces significant changes in the chemical composition of foods, depending on the cooking method, temperature, and cooking time. In general, the literature agrees that cooking methods affect the nutritional quality of Brassica vegetables. Steaming and other gentle cooking techniques are recommended to preserve glucosinolates and their degradation products, while boiling should be minimized due to its detrimental effects on these compounds. This study aims to analyze and synthesize the existing information in the literature dealing with this topic, to select the main cooking methods used for Brassica vegetables, and to evaluate the impact of each cooking method on the stability, retention, and degradation of glucosinolates and their degradation products.