# Bioactive Compounds from Cruciferous Vegetables as a Therapeutic Option for the Prevention and Treatment of Cardiovascular Diseases

## TL;DR

This paper explores how compounds in cruciferous vegetables may help prevent and treat heart disease, focusing on their chemical makeup and how processing affects their benefits.

## Contribution

The paper provides a comprehensive review of the cardioprotective effects of cruciferous vegetables and how processing influences their bioactive compounds.

## Key findings

- Cruciferous vegetables contain sulfur compounds like glucosinolates that have cardioprotective effects.
- Processing methods such as lactic acid fermentation can alter the content and efficacy of bioactive compounds in these vegetables.

## Abstract

Vegetables, including cruciferous vegetables, contain a variety of active compounds with cardioprotective potential, for example fiber, minerals, and phytochemicals such as phenolic compounds, terpenes, carotenoids, and others. Cruciferous vegetables are also particularly rich in sulfur-containing compounds such as glucosinolates, which have cardioprotective effects. However, there is little information about the molecular mechanisms of their action. This paper reviews the current state of knowledge regarding the cardioprotective capacity of cruciferous vegetables; it also examines their chemical composition and the mechanisms behind this biological property. In this narrative review, the author also summarizes data on changes in the content of various bioactive compounds (especially phenolic compounds, carotenoids, and glucosinolates) and their biological properties, including cardioprotective efficacy during vegetable processing (for example, lactic acid fermentation, cooking and other).