麻豆淫院

Researchers at the Leibniz Institute of Vegetable and Ornamental Crops (IGZ) investigated the seasonal variation in glucosinolates and their enzymatic hydrolysis products in red and white cabbage, as well as broccoli. The results, in Food Chemistry, provide crucial insights for cultivating and utilizing these vegetables for healthy diets and functional food production.

The study was carried out on the IGZ experimental fields in Gro脽beeren in three consecutive years from 2020 to 2022. It revealed that red cabbage shows significant variation in the amounts and profiles of bioactive compounds depending on the harvest season. Elevated levels of health-promoting isothiocyanates were observed in summer red cabbage, whereas autumn harvests showed increased production of nitriles and epithionitriles and reduced isothiocyanates.

This change in the degradation outcome of glucosinolates could be attributed to the induction of epithiospecifier proteins in autumn, which are involved in glucosinolate hydrolysis. In broccoli, a very low seasonal variation was observed, however white cabbage showed an increased release of epithionitriles in autumn. These changes are likely influenced by environmental factors such as light and temperature that affect the plants' biochemical pathways.

These findings could guide farmers in optimizing harvest times to achieve specific compositions of bioactive compounds in cabbage. This offers promising potential for the development of functional foods, particularly those with anti-inflammatory and anticancer properties. "The study highlights the crucial role of environmental factors in shaping the nutritional profiles of Brassica vegetables," said Dr. habil. Franziska Hanschen, research group leader at IGZ.