Production of Brassica leads to a hugh amount of by-products, rich in phenolic compounds. In this study, extracts rich in phenolic compounds will be prepared, after treating the by-products using enzymes and/or micro-organisms. These extracts will be characterized based on the phenolic compounds present by UPLC-MS. Also the extracts will be tested on their bio-activity potential, i.e. ACE-inhibitory and CCK1-receptor activity, using in vitro and in vivo systems. Results of this study can lead to the development of new compounds with antihypertensive and satiety inducing properties, which could be applied in functional foods.