|Authors: (Ginés Benito Martínez–Hernández, Perla A. Gómez, Francisco Artés–Hernández, and Francisco Artés, Postharvest and Refrigeration Group, Food Engineering Department, Technical University of Cartagena (UPCT), Paseo Alfonso XIII, Cartagena, Murcia, Spain, and others)
Broccoli has been described as an extraordinary health promoting Brassica specie.
There are a great number of epidemiological trials and laboratory studies supporting this
statement. Broccoli consumption has shown numerous beneficial properties such as
having chemopreventive, antioxidant, antitumor, antimutagenicity, anti–inflammatory,
antimicrobial, antiviral properties as well as resulting in reduction of coronary heart
disease risks. These properties are mainly related to its high content of phenolics
compounds, glucosinolates (isothiocyanates), carotenoids, vitamins, unsaturated fatty
acids, dietary fibre, minerals, etc. However, cooking treatments, like the ones used by the
industry for preparation of Fifth Range products, may induce reductions of such bioactive
compounds. For that reason, several studies have recently focused determining the effects
of conventional and innovative cooking treatments on these biocompounds in order to
establish the best processing conditions for better maintenance of the health-promoting
properties of this vegetable.