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, CCK1-receptor and anti-microbial activity, using in vitro and in vivo systems. Results of this study can lead to the development of new compounds with antihypertensive, satiety inducing and anti-microbial properties, which could be applied in functional foods.