The article reviews the significance of phenolic compounds in Brassica vegetables and their potential health benefits. Phenolic compounds, including simple phenols, phenolic acids, hydroxycinnamic acid derivatives, and flavonoids, are widely distributed in plants and have potent antioxidant properties. Brassica vegetables, such as broccoli, cabbage, and cauliflower, are rich in these compounds and have been linked to reduced risks of chronic diseases like cardiovascular disease and cancer. The article discusses the different types of phenolic compounds found in Brassica species, their biological activities, and the influence of environmental conditions and processing mechanisms on their composition. It highlights the importance of flavonoids, particularly flavonols and anthocyanins, and hydroxycinnamic acids in providing antioxidant and health-promoting effects. The review also examines the variation in phenolic content among different Brassica species and within the same species, influenced by factors such as fertilization, cropping systems, and cooking methods. Overall, the article emphasizes the role of phenolic compounds in the nutritional value and health benefits of Brassica vegetables.The article reviews the significance of phenolic compounds in Brassica vegetables and their potential health benefits. Phenolic compounds, including simple phenols, phenolic acids, hydroxycinnamic acid derivatives, and flavonoids, are widely distributed in plants and have potent antioxidant properties. Brassica vegetables, such as broccoli, cabbage, and cauliflower, are rich in these compounds and have been linked to reduced risks of chronic diseases like cardiovascular disease and cancer. The article discusses the different types of phenolic compounds found in Brassica species, their biological activities, and the influence of environmental conditions and processing mechanisms on their composition. It highlights the importance of flavonoids, particularly flavonols and anthocyanins, and hydroxycinnamic acids in providing antioxidant and health-promoting effects. The review also examines the variation in phenolic content among different Brassica species and within the same species, influenced by factors such as fertilization, cropping systems, and cooking methods. Overall, the article emphasizes the role of phenolic compounds in the nutritional value and health benefits of Brassica vegetables.