Bioavailability of antioxidants and glucosinolates are also related to the association with other food constituents. The bioavailability of glucosinolates and their breakdown products depends also by the inactivation or not of myrosinases. Further investigations are desirable in order to deeply analyze the impact of each agronomic parameter on the accumulation and synthesis of these compounds in the different crops belonging to Brassicaceae. In addition, further genetic studies are needed to identify the genetic determinants that control the accumulation of bioactive compounds in these vegetables. These studies will help to obtain novel plant lines that will be able to accumulate higher levels of bioactive compounds, through conventional breeding programs, or, in alternative, through more efficient metabolic engineering approaches.