Carotenoids are pigments precursors of vitamin A (i.e., β-carotene, γ-carotene, and β-cryptoxanthin), which are characterized by the presence of conjugated double bonds responsible for the radical scavengers and quenchers of singlet oxygen. It has been reported that carotenoids level in Brussels sprouts is 6 mg/100 g FW, about 2 mg/100 g FW in broccoli, 0.5 mg/100 g FW in red cabbage, and 0.26 mg/100 g FW in white cabbage . Higher β-carotene serum levels have been linked to lower rates of cancer and cardiovascular diseases, as well as to decreased risks of myocardial infarction. Moreover, serum β-cryptoxanthin and β-carotene amount have been negatively correlated with metabolic syndrome factors .