Effect of glucose on glucosinolates, antioxidants and metabolic enzymes in Brassica sprouts

► Glucose enhances glucosinolates contents in Chinese kale and pak choi sprouts. ► Glucose increases phenolics contents in Chinese kale and pak choi sprouts. ► Glucose reinforces anthocyanin contents in Chinese kale and pak choi sprouts. ► Glucose increases antioxidant activity in Chinese kale and pak choi sprouts. ► Glucose enhances the anthocyanin and ascorbic acid contents in radish sprouts. The purpose of this study was to investigate the effect of glucose on glucosinolates, antioxidants and metabolic enzymes in Brassica sprouts. After glucose treatment, total glucosinolates, phenolics and anthocyanin contents and antioxidant activity were significantly enhanced in Chinese kale and pak choi sprouts, while only the anthocyanin and ascorbic acid contents were increased in radish sprouts. These results indicate that glucose treatment has selectively improved the nutritional compounds in different Brassica sprouts.