Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var. italica Plenck)

Background: Broccoli (Brassica oleracea var. italica Plenck) is one of the most common cruciferous vegetables in the world. Broccoli florets and sprouts are usually used for consumption, while its other parts, such as stalks and leaves, are wasted during harvesting. Scope and approach: This review summarizes and compares the main nutrients and phytochemicals in different botanical parts of broccoli. In addition, the recent advances in beneficial properties of broccoli are discussed, highlighting their potential molecular mechanisms. Besides, the food applications of broccoli are also mentioned. Finally, future research directions on how to better utilize broccoli are suggested. Key findings and conclusions: Broccoli is rich in different nutrients and bioactive compounds, such as vitamins, minerals, fiber, glucosinolates, phenolic compounds, and their contents varied with different parts. Broccoli and its derived products exert plenty of beneficial properties, including antioxidant, anti-inflammatory, anti-cancer, anti-microbial, metabolic disorder regulatory, neuroprotective, and renoprotective effects. Clinical studies also suggest that broccoli and its derived products can be well-tolerated in humans of different ages. Finally, broccoli has wide food applications, such as being used for food encapsulation and formulation. Overall, broccoli has excellent nutritional and health potential, and its florets, leaves, stalks, sprouts, and seeds can be developed into functional foods for the prevention and treatment of certain chronic disorders.