Brassica oleracea L grupo Itálica – Brócolos

Brassica oleracea L grupo Itálica – Brócolos

As crucíferas, grupo do qual fazem parte os Brócolos, estão entre as hortaliças mais consumidas em todo o mundo. O consumo deste tipo de vegetais provenientes da família Brassicaceae, destaca-se das restantes pelo seu elevado teor em compostos com características antioxidantes⁽²⁰⁾ e por estar associado ao decréscimo do risco de doenças crónicas e a uma baixa incidência de alguns tipos de cancro⁽²¹⁾.

Os benefícios adjacentes do consumo de brócolos estão associados à presença de compostos secundários que lhe conferem alguma ação biológica, os glucosinolatos e os ácidos fenólicos. Entre os glucosinolatos destaca-se a glucorafina (4-metilsulfinibutil glucosinolato) que produz sulforafano quando hidrolisada pela enzima mirosinase⁽²⁰⁾. O indole-3-carbinol e o sulfurano, presente quase exclusivamente nesta família, parecem ser os seus principais constituintes ativos e os principais responsáveis pelas suas aparentes ações antioxidantes, antivirais, anti-infeciosas e anti-inflamatórias^(21,22), além de que, o sulfurano parece ter a capacidade de induzir enzimas desintoxicantes de fase 2 no organismo⁽²⁰⁾.

REFERÊNCIAS BIBLIOGRÁFICAS

Introdução

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Erva de Trigo

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Erva Cevada

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Couve-galega

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Spirulina

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Brócolos

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Chlorella

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