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Brassica Meal as Source of Health Protecting Neuraceutical and Its Antioxidative Properties

Brassica Meal as Source of Health Protecting Neuraceutical and Its Antioxidative Properties

Himanshu Punetha, Satendra Kumar, Harish Mudila, Om Prakash
Copyright: © 2019 |Pages: 24
ISBN13: 9781522570394|ISBN10: 152257039X|EISBN13: 9781522570400
DOI: 10.4018/978-1-5225-7039-4.ch011
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MLA

Punetha, Himanshu, et al. "Brassica Meal as Source of Health Protecting Neuraceutical and Its Antioxidative Properties." Complementary and Alternative Medicine: Breakthroughs in Research and Practice, edited by Information Resources Management Association, IGI Global, 2019, pp. 260-283. https://doi.org/10.4018/978-1-5225-7039-4.ch011

APA

Punetha, H., Kumar, S., Mudila, H., & Prakash, O. (2019). Brassica Meal as Source of Health Protecting Neuraceutical and Its Antioxidative Properties. In I. Management Association (Ed.), Complementary and Alternative Medicine: Breakthroughs in Research and Practice (pp. 260-283). IGI Global. https://doi.org/10.4018/978-1-5225-7039-4.ch011

Chicago

Punetha, Himanshu, et al. "Brassica Meal as Source of Health Protecting Neuraceutical and Its Antioxidative Properties." In Complementary and Alternative Medicine: Breakthroughs in Research and Practice, edited by Information Resources Management Association, 260-283. Hershey, PA: IGI Global, 2019. https://doi.org/10.4018/978-1-5225-7039-4.ch011

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Abstract

Rapeseed-mustard belongs to the Brassicaceae family and is an important group of oilseed crops, used as spices, medicine and as a source of edible oil since ancient times. Brassica seed meal could be highly regarded as an important component of human nutrition and animal feed due to its good protein content (45-48%), desirable amino acid profile rich in lysine with adequate amount of sulphur containing amino acids and low antinutrient content. The defatted meal is a rich in bioactive principles responsible for health protection such as tocopherol, glucosinolates, phytic acid, carotenoides, folic acid, ascorbic acid, polyphenols and flavonols. The seed meal is characterized by appreciable antiradical activity along with better meal stability properties. The antioxidative properties of edible portions of Brassica are due polyphenolic components. The present review focused on literature available from the neutaceutical component of Brassica meal and its antioxdative properties.

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