Brassica (/ˈbræsɪkə/) is a genus of plants in the cabbage andmustard family (Brassicaceae). The members of the genus are informally known ascruciferous vegetables,cabbages,mustard plants, or simply brassicas.[2] Crops from this genus are sometimes calledcole crops—derived from the Latincaulis, denoting the stem or stalk of a plant.[3]
The genus is native to Western Europe, theMediterranean and temperate regions of Asia. Many wild species grow as weeds, especially in North America, South America, and Australia.
A dislike for cabbage or broccoli may result from the fact that these plants contain a compound similar tophenylthiocarbamide (PTC), which is either bitter or tasteless to people depending on their taste buds.[4]
Boiling substantially reduces the levels of broccoliglucosinolates, while other cooking methods, such assteaming,microwaving, andstir frying, have no significant effect on glucosinolate levels.[6]
Bayer CropScience (in collaboration with BGI-Shenzhen, China; KeyGene; the Netherlands and the University of Queensland, Australia) announced it had sequenced the entire genome of rapeseed (canola,Brassica napus) and its constituent genomes present inB. rapa andB. oleracea in 2009.[7] TheB. rapa genome was sequenced by the Multinational Brassica Genome Project in 2011.[8] This also represents the A genome component of theamphidiploid crop speciesB. napus andB. juncea.
^Nugrahedi, Probo Y.; Verkerk, Ruud; Widianarko, Budi; Dekker, Matthijs (25 November 2014). "A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content inBrassica Vegetables: A Review".Critical Reviews in Food Science and Nutrition.55 (6):823–838.doi:10.1080/10408398.2012.688076.PMID24915330.S2CID25728864.
