Broccoli, kale, cabbage and their close cousins in the Brassica family have long been praised for supporting good health. But scientists say these familiar greens may have even more to offer and new ways to unlock their benefits could put them at the center of the next generation of functional foods.
A review published in Horticulture Research outlines the remarkable mix of vitamins, minerals and plant compounds that make these vegetables nutritional standouts. The paper also details how plant scientists are enhancing their value through selective breeding, biofortification and advanced biotechnology.
Brassica vegetables are rich in compounds known as glucosinolates, which can form biologically active molecules such as sulforaphane and indole-3-carbinol, both studied for their potential roles in reducing cancer risk. They also provide a wide range of nutrients, including vitamin C for immune support, folate and vitamin K for blood and bone health, and carotenoids like lutein and beta-carotene that protect the eyes and help regulate inflammation. Purple varieties add anthocyanins, antioxidants linked to brain and heart health.
Researchers noted that the way these vegetables are cooked or grown can significantly affect nutrient levels. Steaming or combining them with healthy oils can boost absorption, while overcooking tends to destroy some of their most protective compounds. New approaches such as LED-based cultivation can increase carotenoid and anthocyanin content in sprouts, and conventional breeding has already produced “super broccoli” varieties with higher levels of glucoraphanin.
Emerging gene-editing tools like CRISPR/Cas9 could make it possible to further amplify beneficial compounds while reducing anti-nutritional factors. The authors described these methods as a way to “biofortify” Brassicas, essentially breeding or engineering crops to contain more vitamins, antioxidants and minerals.
“Brassica vegetables represent one of the most promising but underutilized dietary resources for improving public health,” the authors wrote. “Their rich combination of vitamins, minerals and bioactive compounds provides natural protection against chronic diseases ranging from cancer to cardiovascular disorders.”
Beyond personal nutrition, the authors emphasized that boosting Brassica production and consumption could help reduce global micronutrient deficiencies and health care costs. As consumer demand for functional foods grows, these everyday vegetables may play an increasingly important role in bridging the gap between diet and preventive medicine.
This research was funded by the Innovative Research Group Project of Hebei Natural Science Foundation, the National Natural Science Foundation of China, the Science and Technology Project of the Hebei Education Department, the Hebei Natural Science Foundation and the Key Research and Development Program of Hebei.