Chemical profiling, antioxidant, and antibacterial properties of <i>Tropaeolum majus</i> L. extract as a functional food ingredient.

ABSTRACT:

Background

Nasturtium (Tropaeolum majus L.) is an edible plant that contains a diverse array of bioactive compounds, including phenolics, glucosinolates, and their hydrolysis products, isothiocyanates. Despite its functional potential, the plant remains largely underutilized, as it is predominantly cultivated as an ornamental species. Its limited incorporation into food products is primarily attributed to the sulfurous odor and pungent, bitter taste generated by glucosinolate degradation products. Concentrating these bioactive compounds through extraction offers a promising approach to reduce the quantity of plant material needed for functional enrichment.

Methods

The aim of this study was to identify the bioactive compounds and functional potential of nasturtium leav

SUBMITTER: Aguilera-Angel EY 

PROVIDER: S-EPMC12507335 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature