Kale (Brassica oleracea var. acephala) is a cruciferous vegetable, characterized by leaves
along the stem, which, in recent years, have gained a great popularity as a´ superfood´ …

This review highlights the adaptability and impact of kale (Brassica oleracea var. sabellica)
in the food industry. An overview has been provided of the valuable natural source of …

Kale (Brassica oleracea L. var. acephala DC) is a popular cruciferous vegetable originating
from Central Asia, and is well known for its abundant bioactive compounds. This review …

Kale (Brassica oleracea var. acephala) is a vegetable common in most cultures but is less
studied as a functional food compared to other cruciferous vegetables, such as broccoli. We …

The present study investigates the impact of traditional and novel cooking techniques on the
nutritional and bioactive profile of Brassica oleracea, commonly known as kale. As a …

Cruciferous vegetables have been widely studied for cancer prevention and cardiovascular
health. Broccoli is the cruciferous vegetable whose phytochemistry and physiological effects …

Colorectal cancer (CRC) is one of the most common cancers leading to comorbidities and
mortalities globally. The rational of current study was to evaluate the combined …

In this study, we investigated the inhibitory effects of m-coumaric acid on the glycosylation of
proteins in the retinas of diabetic rats. Male rats were divided into two main groups, Group I …

Kale sprouts contain health-promoting compounds that could be increased by applying plant
nutrients or exogenous phytohormones during pre-harvest. The effects of selenium (Se) …

Зеленные капустные овощи являются хорошим источником минеральных веществ
(железа, магния, кальция, фосфора, калия, меди, марганца), белка, тиамина …