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Light and temperature influence the formation of health-promoting compounds: Researchers at the Leibniz Institute of Vegetable and Ornamental Crops (IGZ) investigated the factors that regulate seasonal variation in the nutritional quality of red cabbage. They analysed the influence of light and temperature on the formation of cancer-preventive and anti-inflammatory compounds in simulations of summer and autumn cultivation. The results show that the nutritional value of red cabbage can be enhanced through targeted cultivation strategies.
When preparing and consuming cruciferous vegetables, health-promoting isothiocyanates are formed from sulphur-containing glucosinolates. Previous studies have shown that their levels in red cabbage vary depending on the harvest time. In the current study, red cabbage cultivation was simulated under controlled conditions. The aim was to better understand the influence of light and temperature, individually and in combination, on the formation of these compounds.
The results showed that high light intensities and warm temperatures promote the formation of beneficial isothiocyanates. In contrast, cool conditions with low light intensity favoured the formation of other breakdown products such as nitriles and epithionitriles. This shift is linked to certain “specifier proteins,” whose activity was strongly influenced by light. Molecular biology analyses confirmed that environmental factors such as light and temperature specifically regulate glucosinolate metabolism, and thus the health potential, of red cabbage.
“Our findings deepen the understanding of how abiotic growth factors influence health-relevant compounds in cruciferous vegetables,” explains Prof. Dr habil. Franziska S. Hanschen, research group leader at IGZ and head of the Department of Phytonutrient Management at the Technische Universität Berlin. “They demonstrate that the nutritional value of cabbage can be improved through targeted cultivation strategies.”
The research was conducted as part of the Leibniz Junior Research Group OPTIGLUP (2018–2023), funded by the Leibniz Competition.
Prof. Dr habil. Franziska S. Hanschen, Research Group Head
Email: hanschen@igzev.de
Phone: +49(0)33701 – 78 250
Leibniz Institute of Vegetable and Ornamental Crops (IGZ)
Theodor-Echtermeyer-Weg 1
14979 Großbeeren
Germany
https://doi.org/10.1021/acs.jafc.5c06284 Púčiková, V.; Kluge, S. I.; Witzel, K.; Rohn, S.; Hanschen, F.S. (2025) Temperature and light regimes shape seasonal variation in glucosinolate hydrolysis in red cabbage. Journal of Agricultural and Food Chemistry. DOI: 10.1021/acs.jafc.5c06284
High light intensities influence the expression of “specifier proteins”, thereby enhancing the forma ...
Quelle: V. Púčiková
Copyright: IGZ
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High light intensities influence the expression of “specifier proteins”, thereby enhancing the forma ...
Quelle: V. Púčiková
Copyright: IGZ
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