REVIEW article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1626333
This article is part of the Research TopicHarnessing the Potential of Functional Foods Containing Bioactive Compounds: Implications for Health and SustainabilityView all 8 articles
Comprehensive Advances in Phytochemical Components , Bioactive Functionality, and Processing Applications of Mustard (Brassica juncea (L.) Czern.): A Review
Provisionally accepted
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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Mustard (Brassica juncea (L.) Czern.), a globally cultivated cruciferous species, is a rich source of bioactive phytochemicals, including glucosinolates (GSLs), phenolic compounds, and erucic acid (EA), which collectively contribute to its multifunctional applications in nutrition, medicine, and food processing. This review systematically elucidates the phytochemical profiles and biological activities of B. juncea, emphasizing structure-function relationships and processing optimization. Key phytochemical components, such as GSLs and their enzymatic degradation products, exhibit potent antioxidant, anti-inflammatory, and anticancer properties. Advanced processing techniques, including fermentation, low-sodium brining, and high-pressure treatment, are highlighted for enhancing functional compound stability and bioavailability. Despite the significant progress made, challenges still exist in understanding the genetic factors that influence phytochemical biosynthesis and in optimizing the metabolic transformations induced by processing. Future research should adopt multi-omics approaches to elucidate biosynthetic pathways, use kinetic modeling to reduce the degradation of bioactive compounds, and develop CRISPR-based strategies for improving germplasm. This comprehensive framework bridges fundamental phytochemistry with translational applications, positioning B. juncea as a sustainable resource for functional food innovation and precision health solutions.
Keywords: Mustard (Brassica juncea), Phytochemical components, Functional activity, Processing applications, nutrition
Received: 12 May 2025; Accepted: 18 Jul 2025.
Copyright: © 2025 Hu and Yan. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Yuao Hu, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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