Biodiversity in Brassica oleracea to improve the health value of human nutrition

The consumption of fruit and vegetables contributes significantly to a balanced diet and reduces the risk of age- and lifestyle-related diseases such as cardiovascular disease, cancer, osteoporosis, blood pressure, and diabetes. Despite the numerous nutritional benefits of fruit and vegetables, many people do not reach the recommended daily intake. An increase in the intake of bioactive plant substances can be achieved through the development of naturally enriched plant material and innovative foods. The diverse Brassica vegetables, that is, cabbages, are an excellent basis for this development, as they are rich in ingredients that support immune function and prevent chronic diseases.

Against this background, the SharpGreens project has set itself the goal of bringing together current findings from plant sciences, food chemistry, medicine, and vegetable production in an interdisciplinary approach in order to develop the biodiversity of wild cabbage (Brassica oleracea L.). The species B. oleracea includes vegetables such as kohlrabi, savoy cabbage, cauliflower, white cabbage, red cabbage and kale.

In the first funding phase, field trials and analyses will be carried out. The aim is to identify genotypes that are enriched with healthy secondary plant metabolites and are suitable not only for consumption as raw material but also for the production of innovative food products.

In addition, further relevant partners are to be found for the second funding phase and preparations made for an intervention study.