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Petit vert (scientific name: Brassica oleracea var. gemmifera DC. × Brassica oleracea var. acephala DC.) is a new variety of vegetable created by crossbreeding kale and brussel sprouts (Brassica oleracea species). The present study aimed to identify biologically active compounds in extracts of the outer leaves of Petit vert by purification and to examine their biological activities. The dried and powdered outer leaves of Petit vert were extracted, fractionated, and purified to isolate active compounds. Mass spectrometry (MS) was used to identify the compounds, and nuclear magnetic resonance (NMR) spectroscopy was performed to elucidate their structures. The compounds isolated from Petit vert leaves were glycosides that contained kaempferol, quercetin (flavonol), or sinapic acid (phenylpropanoid). Glucose uptake in cultured C2C12 murine myoblasts in the absence of insulin was significantly increased by these compounds, kaempferol, sinapic acid, and ferulic acid, while uptake in the presence of insulin was also significantly increased by compounds 3 and 4, kaempferol, and sinapic acid. The effect was not necessarily concentration-dependent, and some agents decreased the glucose uptake at higher concentrations. The present study reports for the first time the isolation of five compounds containing sinapic acid from the outer leaves of Petit vert and their stimulation of glucose uptake in cultured C2C12 murine myoblasts. The results obtained herein suggest the potential of these compounds to effectively attenuate hyperglycemia and maintain muscle strength by promoting glucose metabolism in muscle cells. [ABSTRACT FROM AUTHOR]

Cruciferous vegetables and oilseeds are rich in glucosinolates that can transform into isothiocyanates upon enzymic hydrolysis during post-harvest handling, food preparation and/or digestion. Vegetables contain glucosinolates that have beneficial bioactivities, while glucosinolates in oilseeds might have anti-nutritional properties. It is therefore important to monitor and assess glucosinolates and isothiocyanates content through the food value chain as well as for optimized crop production. Vibrational spectroscopy methods, such as infrared (IR) spectroscopy, are used as a nondestructive, rapid and low-cost alternative to the current and common costly, destructive, and time-consuming techniques. This systematic review discusses and evaluates the recent literature available on the use of IR spectroscopy to determine glucosinolates and isothiocyanates in vegetables and oilseeds. NIR spectroscopy was used to predict glucosinolates in broccoli, kale, rocket, cabbage, Brussels sprouts, brown mustard, rapeseed, pennycress, and a combination of Brassicaceae family seeds. Only one study reported the use of NIR spectroscopy to predict broccoli isothiocyanates. The major limitations of these studies were the absence of the critical evaluation of errors associated with the reference method used to develop the calibration models and the lack of interpretation of loadings or regression coefficients used to predict glucosinolates. [ABSTRACT FROM AUTHOR]

Cruciferous vegetables represent a valuable source of bioactive compounds. However, there is currently a deficiency of information regarding the extent to which these compounds remain bioaccessible to the body following thermal treatment and digestion processes within the digestive tract. Accordingly, the aim of this study was to evaluate the impact of heat treatment and in vitro digestion on the level of selected bioactive compounds in Brussels sprouts. The Brussels sprouts samples were subjected to a range of thermal processing techniques, which were then followed by a simulated in vitro digestion. The investigated compounds were analyzed using UV-Vis spectrometry and liquid chromatography coupled with mass spectrometry (LC-MS). The findings revealed that the sous-vide method of cooking Brussels sprouts resulted in significantly higher losses of glucosinolates (GLS) in comparison to conventional cooking methods. No significant differences were observed with regard to isothiocyanates and indoles. The analysis of GLS following digestion revealed that the process was more effective after sous vide and traditional cooking, and slightly less effective after steam cooking. With regard to individual compounds, glucoraphanin (GRA), glucoraphenin (GIV), and gluconasturtiin (GNS) were found to be completely degraded, whereas methoxyglucobrassicin (metGBS) was the most resistant to digestion in both the sous vide and steamed Brussels sprouts. The results indicated that the process of simulating digestion had no significant impact on isothiocyanates and indoles. This suggests that, if present in the heat-treated samples, these compounds remained stable during the in vitro digestion procedure. [ABSTRACT FROM AUTHOR]

Salt stress is one of the environmental stresses that significantly reduces crop productivity and quality worldwide. Methods to overcome salt stress include developing salt-resistant crops by inserting various resistance genes or to diagnosing and responding to the effects of salt stress at an early stage. In this study, we investigate the effects of salinity stress on growth, photosynthetic efficiency, and metabolic changes in Brussels sprouts (Brassica oleracea var. gemmifera). Fresh weight and leaf area decreased significantly with increasing NaCl concentration, indicating that salinity stress has a detrimental effect on plant growth. However, chlorophyll fluorescence parameters did not show significant changes, suggesting that photosynthetic efficiency was not significantly affected over 10 days. Fourier transform infrared (FTIR) spectroscopy revealed notable metabolic adjustments, especially in lipids, plastids, proteins, and carbohydrates, indicating biosynthesis of protective compounds such as anthocyanins and proline in response to salinity stress. Pearson correlation analysis confirmed a strong relationship between NaCl concentration and the observed physiological and metabolic changes. The findings highlight the potential of FTIR spectroscopy as a non-destructive tool for early detection of salinity stress and timely intervention to improve crop resilience and yield. This study highlights the widespread application of FTIR spectroscopy in agricultural research to manage abiotic stresses in crops. [ABSTRACT FROM AUTHOR]

New approaches to managing the cabbage root fly (Delia radicum L.) are needed because pesticide regulations continue to limit the availability of effective control products. Soil amendment with black soldier fly (Hermetia illucens L.) frass has recently been shown to reduce D. radicum survival. In a greenhouse experiment, soil from a field on which brassicaceous plant species had repeatedly been grown (brassica field soil) was mixed with frass at ratios of 1, 2 or 5 g/kg. In a second greenhouse experiment, 5 g/kg were added to (a) brassica field soil, (b) soil from a different field on which non-brassicaceous species had been rotated (crop rotation field soil) or (c) blocks of potting soil that were later transplanted to unamended field soil. Brussels sprouts (Brassica oleracea L.) plants were grown in amended soil and were infested with D. radicum larvae after 4 weeks. While amendment with 1 or 2 g/kg did not affect D. radicum performance compared with unamended soil, 5 g/kg reduced D. radicum survival and pupal biomass in brassica field soil. In crop rotation field soil, amendment with 5 g/kg reduced pupal biomass but did not reduce D. radicum survival. Amendment with 5 g/kg had no effect on D. radicum performance in potting soil. In general, D. radicum survival was lower in brassica field soil than in either other soil, irrespective of soil amendment. The effects of black soldier fly frass on D. radicum appear to depend on soil type. [ABSTRACT FROM AUTHOR]

Cruciferous vegetables represent a valuable source of bioactive compounds. However, there is currently a deficiency of information regarding the extent to which these compounds remain bioaccessible to the body following thermal treatment and digestion processes within the digestive tract. Accordingly, the aim of this study was to evaluate the impact of heat treatment and in vitro digestion on the level of selected bioactive compounds in Brussels sprouts. The Brussels sprouts samples were subjected to a range of thermal processing techniques, which were then followed by a simulated in vitro digestion. The investigated compounds were analyzed using UV-Vis spectrometry and liquid chromatography coupled with mass spectrometry (LC-MS). The findings revealed that the sous-vide method of cooking Brussels sprouts resulted in significantly higher losses of glucosinolates (GLS) in comparison to conventional cooking methods. No significant differences were observed with regard to isothiocyanates and indoles. The analysis of GLS following digestion revealed that the process was more effective after sous vide and traditional cooking, and slightly less effective after steam cooking. With regard to individual compounds, glucoraphanin (GRA), glucoraphenin (GIV), and gluconasturtiin (GNS) were found to be completely degraded, whereas methoxyglucobrassicin (metGBS) was the most resistant to digestion in both the sous vide and steamed Brussels sprouts. The results indicated that the process of simulating digestion had no significant impact on isothiocyanates and indoles. This suggests that, if present in the heat-treated samples, these compounds remained stable during the in vitro digestion procedure.

Dietary compounds in cancer prevention have gained significant consideration as a viable method. Indole-3-carbinol (I3C) and 3,3′-diindolylmethane (DIM) are heterocyclic and bioactive chemicals found in cruciferous vegetables like broccoli, cauliflower, cabbage, and brussels sprouts. They are synthesized after glycolysis from the glucosinolate structure. Clinical and preclinical trials have evaluated the pharmacokinetic/pharmacodynamic, effectiveness, antioxidant, cancer-preventing (cervical dysplasia, prostate cancer, breast cancer), and anti-tumor activities of I3C and DIM involved with polyphenolic derivatives created in the digestion showing promising results. However, the exact mechanism by which they exert anti-cancer and apoptosis-inducing properties has yet to be entirely understood. Via this study, we update the existing knowledge of the state of anti-cancer investigation concerning I3C and DIM chemicals. We have also summarized; (i) the recent advancements in the use of I3C/DIM as therapeutic molecules since they represent potentially appealing anti-cancer agents, (ii) the available literature on the I3C and DIM characterization, and the challenges related to pharmacologic properties such as low solubility, and poor bioavailability, (iii) the synthesis and semi-synthetic derivatives, (iv) the mechanism of anti-tumor action in vitro/in vivo, (v) the action in cellular signaling pathways related to the regulation of apoptosis and anoikis as well as the cell cycle progression and cell proliferation such as peroxisome proliferator-activated receptor and PPARγ agonists; SR13668, Akt inhibitor, cyclins regulation, ER-dependent-independent pathways, and their current medical applications, to recognize research opportunities to potentially use these compounds instead chemotherapeutic synthetic drugs. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the influence of different thermal treatment methods (boiling, steaming) on the metabolome and volatilome of Brussels sprouts. Targeted, quantitative analysis of primary metabolites (amino acids and sugars), glucosinolates as well as untargeted analysis of volatile organic compounds (VOCs) were performed. The composition of primary metabolites was affected only by boiling, where the loss of nutrients was observed. Glucosinolate content increased after cooking, which can be explained by the loosening of the plant tissues and its better extractability. Most marked changes were noticed in the volatilome. Among the degradation products of glucosinolates, isothiocyanates were the main chemical group in the raw and boiled vegetable. In contrast, steaming favored the formation of nitriles. Another dominant group of VOCs were aldehydes, which were the most abundant in raw Brussels sprouts and their level significantly decreased after thermal treatment. It is well known that isothiocyanates are substances with widely proven bioactive properties. Therefore, their formation in the glucosinolate degradation process is favorable. Based on the obtained results, it was concluded that boiling seems to be the most beneficial form of Brussels sprouts' processing. [ABSTRACT FROM AUTHOR]

The Brassica genus comprises the greatest diversity of agriculturally important crops. Several species from this genus are grown as vegetable and oil crops for food, animal feed and industrial purposes. In particular, B. oleracea has been extensively bred to give rise to several familiar vegetables (cabbage, broccoli, cauliflower, kale and Brussels Sprouts, etc.) that are grouped under seven major cultivars. In 2020, 96.4 million tonnes of vegetable brassicas were produced globally with a 10.6% increase over the past decade. Yet, like other crops, the production of brassicas is challenged by diseases among which, black rot, clubroot, downy mildew and turnip yellows virus have been identified by growers as the most damaging to UK production. In some cases, yield losses can reach 90% depending upon the geographic location of cultivation. This review aims to provide an overview of the key diseases of brassicas and their management practices, with respect to the biology and lifecycle of the causal pathogens. In addition, the existing controls on the market as well as those that are currently in the research and development phases were critically reviewed. There is not one specific control method that is effective against all the diseases. Generally, cultural practices prevent disease rather than reduce or eliminate disease. Chemical controls are limited, have broadspectrum activity, are damaging to the environment and are rapidly becoming ineffective due to the evolution of resistance mechanisms by the pathogens. It is therefore important to develop integrated pest management (IPM) strategies that are tailored to geographic locations. Several knowledge gaps have been identified and listed in this review along with the future recommendations to control these four major diseases of brassicas. As such, this review paper will act as a guide to sustainably tackle pre-harvest diseases in Brassica crops to reduce food loss. [ABSTRACT FROM AUTHOR]

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This study presents various research methods and results analysis of the total antioxidant status (TAS), polyphenols content (PC) and vitamin C content in selected plant materials (vegetables) subjected to various technological processes, including sous-vide. The analysis included 22 vegetables (cauliflower white rose, romanesco type cauliflower, broccoli, grelo, col cabdell cv. pastoret, col lllombarda cv. pastoret, brussels sprouts, kale cv. crispa–leaves, kale cv. crispa–stem, toscana black cabbage, artichokes, green beans, asparagus, pumpkin, green peas, carrot, root parsley, brown teff, white teff, white cardoon stalks, red cardoon stalks and spinach) from 18 research papers published in 2017 to 2022. The results after processing by various methods such as conventional, steaming and sous-vide cooking were compared to the raw vegetable results. The antioxidant status was mainly determined by the radical DPPH, ABTS and FRAP methods, the polyphenol content by the Folin–Ciocalteu reagent and the vitamin C content using dichlorophenolindophenol and liquid chromatography methods. The study results were very diverse, but in most studies, the cooking techniques contributed to reducing TAS, PC and vitamin C content, with the sous-vide process being most beneficial. However, future studies should focus on vegetables for which discrepancies in the results were noted depending on the author, as well as lack of clarity regarding the analytical methods used, e.g., cauliflower white rose or broccoli. [ABSTRACT FROM AUTHOR]

While phosphates are key additives in sausage production, their use conflicts with consumer preferences for "natural" foods. In this study, we investigated the potential of using vegetables as "clean-label" phosphate substitutes and their effects on water holding capacity, consumer acceptance, color, softness, and tenderness. Six freeze-dried vegetables with a pH above 6.0 were added to sausage meat on a laboratory scale. Adding 1.6% freeze-dried Brussels sprouts or Red Kuri squash resulted in a similar weight gain (7.0%) as the positive control of 0.6% commercial phosphate additive. Higher vegetable concentrations (2.2–4.0%) caused a significant increase in weight (p ≤ 0.05, 10.4–18.4% weight gain). Similar stress was needed to compress sausages containing 1.6/4.0% Brussels sprouts (14.2/11.2 kPa) and the positive control (13.2 kPa). Indentation tests also led to similar softness results for the sausages prepared with 1.6/4.0% Brussels sprouts (15.5 kPa/16.6 kPa) and the positive control (16.5 kPa). A force of 1.25 N was needed to shear the positive control, while 1.60 N/1.30 N was needed for the samples (1.6/4% Brussels sprouts). In summary, the present study indicates that freeze-dried vegetables have the potential to effectively replace phosphate in meat products. [ABSTRACT FROM AUTHOR]

Simple Summary: Cabbage maggot is a devastating pest of cole crops such as broccoli, cauliflower, Brussels sprout, cabbage, and turnip in the Central Coast of California. Organic and conventional growers in the region have limited access to non-chemical management options. To develop a trap crop, understanding the relative susceptibility of brassicas to cabbage maggot is essential. Thus, brassicas were evaluated as companion plants with broccoli and lettuce after exposure to cabbage maggot flies. In 2013 and 2014, cabbage maggot flies were observed to lay more eggs at the base of turnip plants than broccoli. The larval feeding damage was greater on turnip than on broccoli. Lettuce (a non-brassicaceous crop) was included in the experiment to determine if it could suppress cabbage maggot attacks on broccoli. Lettuce did not reduce cabbage maggot infestation on broccoli after planting side-by-side. Additionally, the number of eggs and larval feeding damage were lower in cauliflower than in broccoli. Cabbage maggot infestation on cabbage was not different from that on broccoli. This study suggests that turnip should be further evaluated by planting on border rows of fields, or as an intercrop, to manage cabbage maggot in broccoli in the Central Coast of California. Cabbage maggot, Delia radicum (L.) (Diptera: Anthomyiidae) is a serious pest of Brassica such as broccoli (Brassica oleracea var. italica Plenck) and cauliflower (B. oleracea L. var. botrytis) in California's Central Coast. Since there are limited non-chemical options available for growers to manage D. radicum, there is an urgent need to develop alternative tactics. The objective of this study was to determine the effects of side-by-side plantings of turnip (Brassica rapa var. rapa L.), lettuce (Lactuca sativa L.), cauliflower, and cabbage (B. oleracea L. var. capitata) with broccoli on D. radicum infestation. In 2013 and 2014, the experiments were conducted in Salinas, California. Significantly greater numbers of eggs and larval feeding damage were found on turnip compared with broccoli. Lettuce (Asteraceae), a non-Brassica crop, was compared with broccoli; however, lettuce did not reduce oviposition or larval feeding damage on broccoli. The larval feeding damage on cauliflower was significantly lower than on broccoli when planted side-by-side. The effects on cabbage were not significantly different from broccoli in terms of oviposition and larval feeding damage. This new information generated from the Central Coast of California will be further utilized to develop a trap crop to effectively tackle the D. radicum problem in Brassica fields. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the extension of hitting distance and improvement of subjective health-related quality of life by an 8-week approach in which men and women over 30 years of age with golf experience were intervened by a combination program of spa, exercise, and functional food intake. A single-group longitudinal study was conducted with 20 subjects. Subjects were given an exercise program (individual lessons once a week and prescribed self-exercise for 56 days), daily intake of functional food (3 g sinapic acid-containing powder from Petit Verre) for 56 days, and hot spring bathing (once a week). Before and after the start of intervention, each subjects hitting distance test including speed, angle, and reverse spin measurements, and WHO Health Self-Assessment Questionnaire (The Subjective Well-being Inventory; SUBI) scores and grip strength measurements and a self-a±ninistered health quality of life questionnaire were examined. GYROTONIC® and GYROKINESIS® were employed as the exercise for this study, and non-tuberous Brussels sprouts powder (seasonal squeezed green juice Petit Verre) was used as the functional food, and Izu Nagaoka Onsen was used as the hot spring. Eight weeks after the start of the intervention, golf distance estimates showed significant improvement. There were no adverse events during the study period. It is concluded that the combined intervention of spa, exercise, and functional food may be effective in extending hitting distance in experienced golfers. [ABSTRACT FROM AUTHOR]

Chlorophyll meters are portable devices used to assess and improve plants' nitrogen management and to help farmers in the determination of the health condition of plants through leaf greenness measurements. These optical electronic instruments can provide an assessment of chlorophyll content by measuring the light passing through a leaf or by measuring the light radiation reflected from its surface. However, independently of the main principle of operation and use (e.g., absorbance vs. reflectance measurements), commercial chlorophyll meters usually cost hundreds or even thousands of euros, making them inaccessible to growers and ordinary citizens who are interested in self-cultivation, farmers, crop researchers, and communities lacking resources in general. A low-cost chlorophyll meter based on light-to-voltage measurements of the remaining light after two LED light emissions through a leaf is designed, constructed, evaluated, and compared against two well-known commercial chlorophyll meters, the SPAD-502 and the atLeaf CHL Plus. Initial tests of the proposed device on lemon tree leaves and on young Brussels sprouts plant leaves revealed promising results compared to the commercial instruments. The coefficient of determination, R 2 , was estimated to be 0.9767 for the SPAD-502 and 0.9898 for the atLeaf-meter in lemon tree leaves samples compared to the proposed device, while for the Brussels sprouts plant, R 2 was estimated to be 0.9506 and 0.9624, respectively. Further tests conducted as a preliminary evaluation of the proposed device are also presented. [ABSTRACT FROM AUTHOR]

Brussels sprouts (Brassica oleracea L. var. gemmifera) is a slow-growing, cool-season crop with a maturation time ranging from 3 to 4 mo. In areas where high temperatures can be expected the quality of sprouts is lowered. In Oklahoma, USA, growers have a narrow window to grow the crop in the spring because temperature rising to become undesirable for sprout production can occur in late spring. Variety selection is critical since some varieties may not produce firm harvestable sprouts under Oklahoma growing conditions. Eleven cultivars were included in the 2020 trial and 15 cultivars were included in the 2021 trial. Five and 13 cultivars that developed marketable sprouts were harvested in 2020 and 2021, respectively. Plant height, plant weight, and number and weight of marketable and cull sprouts were recorded. "Marte" and "Dagan" in both years, and "Confidant" in 2021 were the best performers with higher marketable yield for spring Brussels sprout production in Oklahoma. The results provide important guidance for growers to select cultivars suitable for a climate with a short period of cool temperatures. [ABSTRACT FROM AUTHOR]

John Horton Conway stood out from many famous mathematicians for his love of games and puzzles. Among others, he is known for inventing the two-player topological games called Sprouts and Brussels Sprouts. These games start with n spots (n crosses resp.), have simple rules, last for finitely many moves, and the player who makes the last move wins. In the misère versions, the player who makes the last move loses. In this paper, we make Brussels Sprouts colored, preserving the aesthetic interest and balance of the game. In contrast to the original Sprouts, Colored Brussels Sprouts allows mathematical analysis without computer programming and has winning strategies for a large family of the number of spots. [ABSTRACT FROM AUTHOR]

Brassica vegetables have demonstrated many health benefits over the years due to their composition of phenolic, flavonoid, and glucosinolate contents. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method that improves their phenolic content and antioxidant activity is required for both the processors and consumers. Thermal processing has been demonstrated as a method to improve the phenolic content and antioxidant status of Brassica vegetables. In the current study, four different thermal processing methods, including freeze-drying, sautéing, steaming, and air-frying, were employed for five different Brassica vegetables, including kale, broccoli sprouts, Brussels sprouts, red cabbage, and green cabbage. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities were assessed using radical scavenging activity (DPPH and ABTS•+), reducing power (FRAP), and the chelating ability of metal ions. Among the methods tested, air-frying at 160 °C for 10 min showed the highest TPC, TFC, and antioxidant activity of the Brassica vegetables, while sautéing showed the lowest. The steam treatments were preferred over the freeze-drying treatments. Within the vegetables tested, both kale and broccoli sprouts contained higher antioxidant properties in most of the employed processing treatments. The results also indicated that there is a strong correlation between the TPC, TFC, and antioxidant activity (p < 0.05). This study indicates that air-frying could be used as a sustainable thermal processing method for improving biomolecules in Brassica vegetables. [ABSTRACT FROM AUTHOR]