Kale

Kale is a vegetable that belongs to the Brassicaceae family (Brassica oleracea). The importance of kale stems from the fact that it contains health-promoting phytochemicals. Among them, glucosinolates (GLSs) and its derivatives, isothyocianates (ITCs), are the most powerful components. GLSs are secondary metabolites that could come into contact with the enzyme myrosinase in the presence of water, leading to the formation of ITCs. Both components have received great attention due to the beneficial properties that they present in relation to human health. The epidemiological studies carried out suggest that consumption of kale is associated with reduced risk of developing cancer or cardiovascular diseases. Phenolic compounds are essential molecules due to their antioxidant properties. Flavonoids, flavanols, anthocyanins, and hydroxycinnamic acid are the most common in kale vegetables. Phytic acid can act as metal chelator (calcium, iron, and nickel) to inhibit the generation of highly reactive oxygen species such as OH hydroxyl free radicals, and finally brassinosteroids are compounds whose main function is protection against viruses.