Broccoli: Nutritional Aspects, Health Benefits And Postharvest Conservation (pp. 283-298)
Authors: (José Guilherme Prado Martin, Natalia Dallocca Berno and Marta Helena Fillet Spoto, Fruits and Vegetables Laboratory, Agri-food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo (USP), Piracicaba/SP, Brazil)
Abstract: Broccoli (Brassica oleracea var. italica) is recognized as a vegetable rich in
bioactive compounds that have different biological properties. There are a large number
of scientific studies relating to the benefits of broccoli consumption. Less recognized is
that one requires the application of proper conservation techniques for optimal retention
of these bioactive compounds. In this chapter we discuss the main health benefits of
broccoli, with reference to its nutritional content and biofunctionality of its components.
We also discuss the different post-harvest techniques necessary for preservation of
these health-benefitting characteristics of broccoli.