Behind the Scenes of Anthocyanins—From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields

José S. Câmara, Monica Locatelli, Jorge A. M. Pereira, Hélder Oliveira, Marco Arlorio, Iva Fernandes, Rosa Perestrelo, Victor Freitas and Matteo Bordiga

Nutrients, 2022, 14, 5133
DOI: 10.3390/nu14235133

Basic Composition, Antioxidative Properties, and Selected Mineral Content of the Young Shoots of Nigella (Nigella sativa L.), Safflower (Carthamus tinctorius L.), and Camelina (Camelina sativa L.) at Different Stages of Vegetation

Joanna Kapusta-Duch, Sylwester Smoleń, Elżbieta Jędrszczyk, Teresa Leszczyńska and Barbara Borczak

Applied Sciences, 2024, 14, 1065
DOI: 10.3390/app14031065

Microvegetables and Their Potential Health Relevance: A Systematic Review of In Vitro and In Vivo Evidence

Cealan O. Henry, Joanna L. Bowtell, Mary F. O’Leary and Kai Wang

Journal of Food Biochemistry, 2025, 2025
DOI: 10.1155/jfbc/9953644

Dietary Polyphenols: Extraction, Identification, Bioavailability, and Role for Prevention and Treatment of Colorectal and Prostate Cancers

Naveed Ahmad, Muhammad Qamar, Ye Yuan, Yasir Nazir, Polrat Wilairatana and Mohammad S. Mubarak

Molecules, 2022, 27, 2831
DOI: 10.3390/molecules27092831

Proximate Analysis and Antioxidant Properties of Young Plants of Sinapis alba L. Depend on the Time of Harvest and Variety

Urszula Sadowska, Klaudia Jewiarz, Magdalena Kopak, Kinga Dziadek, Renata Francik and Aneta Kopeć

Applied Sciences, 2023, 13, 7980
DOI: 10.3390/app13137980

Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts

Rusăndica Stoica, Mihaela Ganciarov, Diana Constantinescu-Aruxandei, Luiza Capră, Ioana-Raluca Șuică-Bunghez, Raluca-Mădălina Senin, Georgiana Pricope, Georgeta-Ramona Ivan, Costin Călin and Florin Oancea

Foods, 2023, 12, 4157
DOI: 10.3390/foods12224157

Sprout Caffeoylquinic Acid Profiles as Affected by Variety, Cooking, and Storage

Gholamreza Khaksar, Ketthida Cheevarungnapakul, Patwira Boonjing and Supaart Sirikantaramas

Front. Nutr., 2021, 8
DOI: 10.3389/fnut.2021.748001

UV-B Radiation as Abiotic Elicitor to Enhance Phytochemicals and Development of Red Cabbage Sprouts

Lorena Martínez-Zamora, Noelia Castillejo and Francisco Artés-Hernández

Horticulturae, 2021, 7, 567
DOI: 10.3390/horticulturae7120567

Young Shoots and Mature Red Cabbage Inhibit Proliferation and Induce Apoptosis of Prostate Cancer Cell Lines

Mariola Drozdowska, Teresa Leszczyńska, Ewelina Piasna-Słupecka, Dominik Domagała and Aneta Koronowicz

Applied Sciences, 2021, 11, 11507
DOI: 10.3390/app112311507

Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review

Francisco Artés-Hernández, Lorena Martínez-Zamora, Marina Cano-Lamadrid, Seyedehzeinab Hashemi and Noelia Castillejo

Foods, 2023, 12, 561
DOI: 10.3390/foods12030561

Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities

Małgorzata Starowicz, Natalia Płatosz, Natalia Bączek, Dorota Szawara-Nowak, Kristýna Šimková and Wiesław Wiczkowski

Foods, 2024, 13, 1791
DOI: 10.3390/foods13121791

Red and white cabbages: An updated comparative review of bioactives, extraction methods, processing practices, and health benefits

Ahmed Zayed, Mohamed Sheashea, Iman A. A. Kassem and Mohamed A. Farag

Critical Reviews in Food Science and Nutrition, 2023, 63, 7025
DOI: 10.1080/10408398.2022.2040416

UHPLC-ESI-QTOF-MS/MS Metabolite Profiling of the Antioxidant and Antidiabetic Activities of Red Cabbage and Broccoli Seeds and Sprouts

Simon-Okomo Aloo, Fred-Kwame Ofosu, Eric-Banan-Mwine Daliri and Deog-Hwan Oh

Antioxidants, 2021, 10, 852
DOI: 10.3390/antiox10060852

Young Shoots of Red Beet and the Root at Full Maturity Inhibit Proliferation and Induce Apoptosis in Breast Cancer Cell Lines

Ewelina Piasna-Słupecka, Teresa Leszczyńska, Mariola Drozdowska, Kinga Dziadek, Barbara Domagała, Dominik Domagała and Aneta Koronowicz

IJMS, 2023, 24, 6889
DOI: 10.3390/ijms24086889

Effect of Fermentation With and Without the Addition of Carrots on the Total Antioxidant Capacity of White and Red Cabbage

Małgorzata Rak, Grzegorz Bartosz and Izabela Sadowska-Bartosz

Processes, 2025, 13, 2928
DOI: 10.3390/pr13092928

Microgreens for Home, Commercial, and Space Farming: A Comprehensive Update of the Most Recent Developments

Zi Teng, Yaguang Luo, Daniel J. Pearlstein, Raymond M. Wheeler, Christina M. Johnson, Qin Wang and Jorge M. Fonseca

Annu. Rev. Food Sci. Technol., 2023, 14, 539
DOI: 10.1146/annurev-food-060721-024636

Loading of green-synthesized cu nanoparticles on Ag complex containing 1,3,5-triazine Schiff base with enhanced antimicrobial activities

Elham Pormohammad, Pouya Ghamari kargar, Ghodsieh Bagherzade and Hamid Beyzaei

Sci Rep, 2023, 13
DOI: 10.1038/s41598-023-47358-4

Alfalfa, Cabbage, Beet and Fennel Microgreens in Floating Hydroponics—Perspective Nutritious Food?

Sanja Fabek Uher, Sanja Radman, Nevena Opačić, Mia Dujmović, Božidar Benko, Denis Lagundžija, Valent Mijić, Lucija Prša, Srđan Babac and Jana Šic Žlabur

Plants, 2023, 12, 2098
DOI: 10.3390/plants12112098

The Promising Therapeutic and Preventive Properties of Anthocyanidins/Anthocyanins on Prostate Cancer

Javad Mottaghipisheh, Amir Hossein Doustimotlagh, Cambyz Irajie, Nader Tanideh, Alireza Barzegar and Aida Iraji

Cells, 2022, 11, 1070
DOI: 10.3390/cells11071070

Young Shoots of White and Red Headed Cabbages Like Novel Sources of Glucosinolates as Well as Antioxidative Substances

Joanna Kapusta-Duch and Barbara Kusznierewicz

Antioxidants, 2021, 10, 1277
DOI: 10.3390/antiox10081277

LED Light Quality Affected Bioactive Compounds, Antioxidant Potential, and Nutritional Value of Red and White Cabbage Microgreens

Anna Podsędek, Barbara Frąszczak, Dorota Sosnowska, Dominika Kajszczak, Kamil Szymczak and Radosław Bonikowski

Applied Sciences, 2023, 13, 5435
DOI: 10.3390/app13095435

Comparative analysis of microgreens and germinated seeds from three Brassicaceae cultivars: Macro- and micro-nutrient and glucosinolate composition

Maharshi Bhaswant, Taiki Miyazawa, Chizumi Abe, Ritsuko Fukasawa, Ohki Higuchi and Teruo Miyazawa

Journal of Food Composition and Analysis, 2025, 144, 107673
DOI: 10.1016/j.jfca.2025.107673

Degradation of glucosinolates and formation of isothiocyanates, nitriles, amines, and N,N’-dialk(en)yl thioureas during domestic boiling of red cabbage

Matthias Renz, Lars Andernach, Martin Kaufmann, Sascha Rohn and Franziska S. Hanschen

Food Chemistry, 2024, 435, 137550
DOI: 10.1016/j.foodchem.2023.137550

Morphological and Photosynthetic Parameters of Green and Red Kale Microgreens Cultivated under Different Light Spectra

Barbara Frąszczak, Monika Kula-Maximenko, Anna Podsędek, Dorota Sosnowska, Kingsley Chinazor Unegbu and Tomasz Spiżewski

Plants, 2023, 12, 3800
DOI: 10.3390/plants12223800

Innovative Green Tea Mate: Physicochemical Profile and Sensory Aspects

Selene Ollani, Caterina Lo Presti, Dario Donno, Ilaria Stura, Nicole Roberta Giuggioli and Cristiana Peano

Beverages, 2024, 10, 60
DOI: 10.3390/beverages10030060

Thermal degradation of red cabbage (Brassica oleracea L. var. Capitata f. rubra) anthocyanins in a water model extract under accelerated shelf-life testing

Laura De Marchi, Laura Salemi, Maria Bellumori, Roberto Chignola, Federica Mainente, Diana Vanessa Santisteban Soto, Ilaria Fierri, Marco Ciulu and Gianni Zoccatelli

Food Chemistry, 2024, 440, 138272
DOI: 10.1016/j.foodchem.2023.138272

Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage

Nicol Mejias, Antonio Vega-Galvez, Alexis Pasten, Elsa Uribe, Ana Andrés, Sara Muñoz-Pina, Kateryna Khvostenko and Purificación García-Segovia

Foods, 2025, 14, 1932
DOI: 10.3390/foods14111932