Separation and Determination of Chemopreventive Phytochemicals of Flavonoids from Brassicaceae Plants

Rapid screening and characterization of glucosinolates in 25 Brassicaceae tissues by UHPLC-Q-exactive orbitrap-MS

(2021) Meiyue Dong et al.   FOOD CHEMISTRY

Determination of the Metabolite Content of Brassica juncea Cultivars Using Comprehensive Two-Dimensional Liquid Chromatography Coupled with a Photodiode Array and Mass Spectrometry Detection

(2020) Katia Arena et al.   MOLECULES

Phytochemical composition and biological activities of differently pigmented cabbage ( Brassica oleracea var. capitata ) and cauliflower ( Brassica oleracea var. botrytis ) varieties

(2019) Izabela Koss‐Mikołajczyk et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparative analysis of phytochemicals and activity of endogenous enzymes associated with their stability, bioavailability and food quality in five Brassicaceae sprouts

(2018) Dunja Šamec et al.   FOOD CHEMISTRY

Determination of Flavonoids and Phenolic Acids in Plant Materials Using SLE-SPE-UHPLC-MS/MS Method

(2018) Sylwia Bajkacz et al.   Food Analytical Methods

Screening and identification of major phytochemical compounds in seeds, sprouts and leaves of Tuscan black kale Brassica oleracea (L.) ssp acephala (DC) var. sabellica L.

(2017) Lucia Giorgetti et al.   NATURAL PRODUCT RESEARCH

Anthocyanin rich extract of Brassica oleracea L. alleviates experimentally induced myocardial infarction

(2017) Sarmita Jana et al.   PLoS One

Carotenoid and polyphenol bioaccessibility and cellular uptake from plum and cabbage varieties

(2016) Anouk Kaulmann et al.   FOOD CHEMISTRY

Antioxidant capacities and polyphenolics of Chinese cabbage (Brassica rapa L. ssp. Pekinensis) leaves

(2016) Gi-Un Seong et al.   FOOD CHEMISTRY

Evaluation of antioxidant and hepatoprotective effects of white cabbage essential oil

(2016) Javier Morales-López et al.   PHARMACEUTICAL BIOLOGY

Efficacy of Selenium from Hydroponically Produced Selenium-Enriched Kale Sprout (Brassica oleracea var. alboglabra L.) in Broilers

(2015) Anut Chantiratikul et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

Brassicaceae: a rich source of health improving phytochemicals

(2015) P. Avato et al.   PHYTOCHEMISTRY REVIEWS

Metabolite Profiling Approach Reveals the Interface of Primary and Secondary Metabolism in Colored Cauliflowers (Brassica oleracea L. ssp. botrytis)

(2013) Soo-Yun Park et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation of Liquiritigenin-4'-Apiosyl-Glucoside and Liquiritin from the Root of Glycyrrhiza uralensis by High-Performance Centrifugal Partition Chromatography

(2013) J. Wang et al.   JOURNAL OF CHROMATOGRAPHIC SCIENCE

Nematicidal potential of Brassicaceae

(2013) P. Avato et al.   PHYTOCHEMISTRY REVIEWS

Dietary Patterns, Goitrogenic Food, and Thyroid Cancer: A Case-Control Study in French Polynesia

(2012) Énora Cléro et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

A comparative study on the polyphenolic content, antibacterial activity and antioxidant capacity of different solvent extracts of Brassica oleracea vegetables

(2011) Amit K. Jaiswal et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Seasonal Effects on Bioactive Compounds and Antioxidant Capacity of Six Economically Important Brassica Vegetables

(2011) Alfredo Aires et al.   MOLECULES

Analysis and Anti-Helicobacter Activity of Sulforaphane and Related Compounds Present in Broccoli (Brassica oleracea L.) Sprouts

(2010) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

THE ANTIOXIDATIVE PROPERTIES OF WHITE CABBAGE (BRASSICA OLERACEA VAR. CAPITATA F. ALBA) FRESH AND SUBMITTED TO CULINARY PROCESSING

(2010) BARBARA KUSZNIEREWICZ et al.   JOURNAL OF FOOD BIOCHEMISTRY

Phenolic Compounds in Brassica Vegetables

(2010) María Elena Cartea et al.   MOLECULES

In Vitro Cultures of Brassica oleracea L. var.costataDC: Potential Plant Bioreactor for Antioxidant Phenolic Compounds

(2009) Marcos Taveira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Liquiritigenin, a flavonoid aglycone from licorice, has a choleretic effect and the ability to induce hepatic transporters and phase-II enzymes

(2008) Young Woo Kim et al.   AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY

The effect of heating and fermenting on antioxidant properties of white cabbage

(2007) Barbara Kusznierewicz et al.   FOOD CHEMISTRY

Red clover isoflavones biochanin A and formononetin are potent ligands of the human aryl hydrocarbon receptor

(2007) S. Medjakovic et al.   JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY

Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins

(2007) Barbara Kusznierewicz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY