Brásicas Agradecimientos Este trabajo fue financiado en parte por el Ministerio de Economía y Competitividad (MINECO) a través del proyecto de investigación AGL2013-46247-P y la Ayuda a Grupos de Excelencia en la Investigación de la Agencia Regional de Murcia de Ciencia y Tecnología (Fundación Séneca), proyecto 19900/GERM/15. Además, N. Baenas, recibió financiación mediante beca de doctorado FPU (Formación Profesorado Universitario) del Ministerio de Educación. Referencias bibliográficas • Baenas N., Francisco M., Velasco P., Cartea M.E., García-Viguera C., Moreno D.A. (2016). Bioactive Compounds from Brassicaceae as Health Promoters. In: Luis R. da Silva and Branca Silva (Eds.), Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters: Part 2. (pp. 27-47). Sharjah, United Arab Emirates: Bentham Science Publishers Ltd. ISBN: 978-1-68108-244-8. • Baenas, N., Piegholdt, S., Schloesser, A., Moreno, D. A., García-Viguera, C., Rimbach, G., Wagner, A. E., (2016). Metabolic activity of radish sprouts derived isothiocyanates in drosophila melanogaster. International Journal of Molecular Sciences, 17 (2). • Baenas, N., Gonzalez-Trujano, M. E., Guadarrama-Enriquez, O., Pellicer, F., Garcia-Viguera, C., Moreno, D. A., (2017). Broccoli sprouts in analgesia - preclinical in vivo studies. Food & Function, 8, 167-176. • Domínguez-Perles R., Martínez-Ballesta M.C., Carvajal M., García-Viguera C., Moreno D.A. (2010). Broccoli-derived by- products – A promising source of bioactive ingredients. Journal Food Science 75 (4), C383-92. • Dominguez-Perles R., Martínez-Ballesta M.C., Riquelme F., Carvajal M., García-Viguera C., Moreno D.A. (2011). Novel varie- ties of broccoli for optimal bioactive components under saline stress. Journal Science Food Agriculture 91(9), 1638-1648. • Domínguez-Perles R., Moreno D.A., García-Viguera C. (2012). Analysis of the tumoral cytotoxicity of Green tea-infusions enriched with broccoli. Food Chemistry 132 (3), 1197-1206. • Jeffery E.H. (2014). Cancer prevention with Brassica vegetables. ISHS 2015. XXIX IHC – Proceedings of the VI Int. Symp. on Human Health Effects of Fruits and Vegetables (FAVHEALTH 2014). Acta Hortic. 1106, 143-146. DOI: 10.17660/ ActaHortic.2015.1106.22 • López-Berenguer C., Carvajal M., Moreno D.A., García-Viguera C. (2007). Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences. Journal Agricultural Food Chemistry 55 (24), 10001-10007. • Medina, S., Domínguez-Perles, R., Moreno, D. A., García-Viguera, C., Ferreres, F., Gil, J. I., Gil-Izquierdo, Á., (2015). The intake of broccoli sprouts modulates the inflammatory and vascular prostanoids but not the oxidative stress-related iso- prostanes in healthy humans. Food Chemistry, 173, 1187-1194. • Moreno D.A., Carvajal M., López-Berenguer C., García-Viguera C. (2006). Chemical and biological characterisation of nutraceutical compounds of broccoli. Journal Pharmaceutical and Biomedical Analysis 41 (5), 1508-1522. • Moreno D.A., López-Berenguer C., Carvajal M., García-Viguera C. (2007). Health Benefits of Broccoli. Influence of Pre- and Post-harvest Factors on Bioactive Compounds. Food 1(2) 297-312. • Moreno D.A., López-Berenguer C., Martínez-Ballesta M.C., Carvajal M., García-Viguera C. (2008). Basis for the new cha- llenges of growing broccoli for health in hydroponics. Journal Science Food Agriculture 88 (8), 1472-1481. • Pérez-Balibrea S., Moreno D.A., García-Viguera C. (2008). Influence of light on health-promoting phytochemicals of broccoli sprouts. Journal Science Food Agriculture 88 (5), 904-910. • Prior, R. L. (2003). Fruits and vegetables in the prevention of cellular oxidative damage. American Journal of clinical Nutrition, 78, 570S-578S. • Tomás-Barberán F.A., Gil-Izquierdo A., Moreno D.A. Bioavailability and Metabolism of Phenolic Compounds and Glucosinolates. Chapter 19. Pg. 194-221. In: Designing functional foods: understanding, measuring and controlling food structure breakdown and nutrient absorption for the development of health-promoting foods. Part 3. Digestion and adsorption of food components. (Eds.) D.J. McClemments & E.A. Decker. Woodhead Publishing Ltd. CRC Press. Boca Raton, Fl., USA. ISBN: 978-1-84569-432-6 (2009). • Wagner, A. E., Terschluesen, A.M., G. Rimbach, G, (2013). Health promoting effects of brassica-derived phytochemicals: from chemopreventive and anti-inflammatory activities to epigenetic regulation, Oxidative Medicine and Cellular Longevity, 964539, 23. 53