Investigating seasonal effects on health-promoting compounds in cabbage varieties
Investigating seasonal effects on health-promoting compounds in cabbage varieties- Researchers at the Leibniz Institute of Vegetable and Ornamental Crops (IGZ) investigated the seasonal variation in glucosinolates and their enzymatic hydrolysis products in red and white cabbage, as well as broccoli. The results, published in Food Chemistry, provide crucial insights for cultivating and utilizing these vegetables for healthy diets and functional food production.
Source: phys.org
