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Broccoli and other Brassicas

Broccoli and other brassicaceae

Broccoli and other brassicaceae 

Description
Erect, glabrous, annual or biennial herb up to 80 cm tall at the mature vegetative stage, up to 150 cm when flowering, with un-branched stem thickening upwards; root system strongly branched (2, 12).

Origin and geographic distribution
Cauliflower and broccoli probably evolved in Roman times from wild or primitive cultivated forms of Brassica oleracea from the Mediterranean region (12). A remarkable diversity of cauliflower and broccoli-like vegetables developed in Italy. During the last 400 years, white-headed cauliflower spread from Italy to central and northern Europe, which became secondary centres of diversity for annual and biennial types (12). Broccoli with one main green 'head' (calabrese) was introduced into the United States by Italian immigrants during the early 20th century. From the United States it has spread throughout the world in the last 50 years (12).

Uses
Cauliflower and broccoli are grown for their large, edible, very young inflorescence. Cauliflower heads (curds) and in broccoli the heads and the fleshy upper portion of the stem are mostly consumed as a cooked vegetable; sometimes they are cut into small pieces (florets) and used raw in mixed salads or in pickles. Broccoli, and to a lesser extent cauliflower, have become popular as quick-frozen vegetables, particularly in the United States and Europe (12). Both are also processed in mixtures of dried vegetables (12).

References

  1. van der Vossen, H. A. M.; Kahangi, E., Daucus carota L. [Internet] Record from Protabase. In Grubben, G.J.H. & Denton, O.A. (Editors): 2004.
  2. Clapham, A. R.; Tutin, T. G.; Warburg, E. F., Flora of the British Isles. 3rd ed.; University Press, Cambridge: London, 1958; p 1592.
  3. Surles, R. L.; Weng, N.; Simon, P. W.; Sherry, A. T. T., Carotenoid profiles and consumer sensory evaluation of specialty carrots (Daucus carota, L.) of various colors. Journal of Agricultural and Food Chemistry 2004, 52, (11), 3417-3421.
  4. Simon, P. W., Plant pigments for color and nutrition. Hortscience 1997, 32, (1), 12-13.
  5. Metzger, B. T.; Barnes, D. M.; Reed, J. D., Purple carrot (Daucus carota L.) polyacetylenes decrease lipopolysaccharide-induced expression of inflammatory proteins in macrophage and endothelial cells. Journal of Agricultural and Food Chemistry 2008, 56, (10), 3554-3560.
  6. Schnabele, K.; Briviba, K.; Bub, A.; Roserl, S.; Pool-Zobel, B. L.; Rechkemmer, G., Effects of carrot and tomato juice consumption on faecal markers relevant to colon carcinogenesis in humans. British Journal of Nutrition 2008, 99, (3), 606-613.
  7. Oyen, L. P. A., Pastinaca sativa L. [Internet] Record from Protabase. In Grubben, G.J.H. & Denton, O.A. (Editors): 2004.
  8. Messiaen, C.-M.; Rouamba, A., Allium cepa L. [Internet] Record from Protabase. . In Grubben, G.J.H. & Denton, O.A. (Editors): 2004.
  9. Lanzotti, V., The analysis of onion and garlic. Journal of Chromatography A 2006, 1112, (1-2), 3-22.
  10. Desjardins, Y., Onion as a Nutraceutical and Functional Food. Chronica Horticulturae 2008, 48, (2), 8 - 14.
  11. Galeone, C.; Pelucchi, C.; Levi, F.; Negri, E.; Franceschi, S.; Talamini, R.; Giacosa, A.; La Vecchia, C., Onion and garlic use and human cancer. Am J Clin Nutr 2006, 84, (5), 1027-1032.
  12. Tjeertes, P., Brassica oleracea L. (cauliflower and broccoli) [Internet] Record from Protabase. . In Grubben, G.J.H. & Denton, O.A. (Editors): 2004.