BRASSICA OLERACEA VAR. CAPITATA F. ALBA: CULTIVATION, PHYTOCHEMICAL CONTENT AND HEALTH EFFECTS. A MINI REVIEW

Abstract

White cabbage (Brassica oleracea var. capitata f. alba, family Brassicaceae) is a cruciferous vegetable cultivated worldwide for its nutritional, medicinal and economic importance. The review aims to investigate the effect of some technological measures on production, use, biochemical composition and antioxidant capacity of white cabbage, through the analysis of some published scientific articles, accessible in the worldwide literature. To achieve the objective, citations of studies from open access online sources such as Google Scholar, Google Academic, Research Gate and Science Direct were carried out. These scientific studies confirm that white cabbage is a rich source of phytochemicals, including glucosinolates and phenolic compounds, as well as important nutrients such as vitamins, minerals and fiber with beneficial health properties. The content of phytochemicals and antioxidant compounds varies significantly depending on genotypes, agronomic practices, environmental factors or cultivation methods. To further increase the yield and quality of white cabbage, it is necessary to improve the cultivation technology and apply the most optimal standards of fertilization that maximize the biological productivity of varieties.