Production of Brassica leads to a high 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 specific micro-organisms, particularly fungi. 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 anti-obesity activity, using in vitro and in vivo systems. Results of this study can lead to the development of new compounds with anti-hypertensive and anti-obesity properties, which could be applied in functional foods.