Antioxidant capacity of broccoli sprouts subjected to gastrointestinal digestion

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New insights into antioxidant activity of Brassica crops

(2012) P. Soengas et al.   FOOD CHEMISTRY

Effect of bioaccessibility of phenolic compounds on in vitro anticancer activity of broccoli sprouts

(2012) Urszula Gawlik-Dziki et al.   FOOD RESEARCH INTERNATIONAL

Anti-proliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae

(2011) Lisa Ferrarini et al.   BRITISH JOURNAL OF NUTRITION

Natural isothiocyanates: Genotoxic potential versus chemoprevention

(2011) Carmela Fimognari et al.   MUTATION RESEARCH-REVIEWS IN MUTATION RESEARCH

Genotypic effects on the phytochemical quality of seeds and sprouts from commercial broccoli cultivars

(2010) Santiago Pérez-Balibrea et al.   FOOD CHEMISTRY

Phenolic Compounds in Brassica Vegetables

(2010) María Elena Cartea et al.   MOLECULES

Three structurally homologous isothiocyanates exert “Janus” characteristics in human HepG2 cells

(2009) Evelyn Lamy et al.   ENVIRONMENTAL AND MOLECULAR MUTAGENESIS

Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds

(2009) Cristina Martinez-Villaluenga et al.   FOOD CHEMISTRY

Multi-targeted prevention of cancer by sulforaphane

(2008) John D. Clarke et al.   CANCER LETTERS