Young Shoots of White and Red Headed Cabbages Like Novel Sources of Glucosinolates as Well as Antioxidative Substances

Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake

(2021) Xianli Wu et al.   Annual Review of Food Science and Technology

The Role of Brassica Bioactives on Human Health: Are We Studying It the Right Way?

(2020) Sarai Quirante-Moya et al.   MOLECULES

Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages

(2020) Ante Lončarić et al.   MOLECULES

The Bioactive Potential of Functional Products and Bioavailability of Phenolic Compounds

(2020) Cristina Monica Dabulici et al.   Foods

Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens: An Updated Overview from a Nutraceutical Perspective

(2020) Thanh Ninh Le et al.   Plants-Basel

Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity

(2020) Mariola Drozdowska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Glucosinolates: Natural Occurrence, Biosynthesis, Accessibility, Isolation, Structures, and Biological Activities

(2020) V. P. Thinh Nguyen et al.   MOLECULES

Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables

(2020) Zinian Wang et al.   Food Science & Nutrition

Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata)

(2020) Nicole S. Wermter et al.   Foods

Inhibition of Tumor Growth by Dietary Indole-3-Carbinol in a Prostate Cancer Xenograft Model May Be Associated with Disrupted Gut Microbial Interactions

(2019) Yanbei Wu et al.   Nutrients

Sorting out the Value of Cruciferous Sprouts as Sources of Bioactive Compounds for Nutrition and Health

(2019) Ángel Abellán et al.   Nutrients

Antioxidants: Terminology, Methods, and Future Considerations

(2019) Khiena Brainina et al.   Antioxidants

Effects of indole-3-carbinol on steroid hormone profile and tumor progression in a mice model of canine inflammatory mammarycancer

(2018) Asunción Martín-Ruiz et al.   BMC CANCER

Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement

(2018) Dunja Šamec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Relationship between conversion rate of glucosinolates to isothiocyanates/indoles and genotoxicity of individual parts of Brassica vegetables

(2018) Dominik Kołodziejski et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The Science behind Microgreens as an Exciting New Food for the 21st Century

(2018) Uyory Choe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simultaneous determination of individual isothiocyanates in plant samples by HPLC-DAD-MS following SPE and derivatization with N -acetyl- l -cysteine

(2017) Tadeusz Pilipczuk et al.   FOOD CHEMISTRY

Metabolite profiling of flavonols and in vitro antioxidant activity of young shoots of wild Humulus lupulus L. (hop)

(2017) Annalisa Maietti et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Isothiocyanates, Nitriles, and Epithionitriles from Glucosinolates Are Affected by Genotype and Developmental Stage in Brassica oleracea Varieties

(2017) Franziska S. Hanschen et al.   Frontiers in Plant Science

Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut

(2016) Kalpana Palani et al.   FOOD CHEMISTRY

Antioxidant Activity/Capacity Measurement. 2. Hydrogen Atom Transfer (HAT)-Based, Mixed-Mode (Electron Transfer (ET)/HAT), and Lipid Peroxidation Assays

(2016) Reşat Apak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of seed priming, salinity and methyl jasmonate treatment on bioactive composition of Brassica oleracea var. capitata (white and red varieties) sprouts

(2016) Ismahen Hassini et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables

(2016) Joanna Kapusta-Duch et al.   Journal of Functional Foods

Simultaneous Determination of Indolic Compounds in Plant Extracts by Solid-Phase Extraction and High-Performance Liquid Chromatography with UV and Fluorescence Detection

(2015) Tadeusz Pilipczuk et al.   Food Analytical Methods

Quantitative human exposure model to assess the level of glucosinolates upon thermal processing of cruciferous vegetables

(2015) Uma Tiwari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluating the impact of sprouting conditions on the glucosinolate content of Brassica oleracea sprouts

(2015) A.P. Vale et al.   PHYTOCHEMISTRY

Brassicaceae: a rich source of health improving phytochemicals

(2015) P. Avato et al.   PHYTOCHEMISTRY REVIEWS

Glucosinolates, Myrosinase Hydrolysis Products, and Flavonols Found in Rocket (Eruca sativa and Diplotaxis tenuifolia)

(2014) Luke Bell et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Accumulation of anthocyanin and related genes expression during the development of cabbage seedlings

(2014) Xiaohua Li et al.   PROCESS BIOCHEMISTRY

Convenient identification of desulfoglucosinolates on the basis of mass spectra obtained during liquid chromatography–diode array–electrospray ionisation mass spectrometry analysis: Method verification for sprouts of different Brassicaceae species extracts

(2013) Barbara Kusznierewicz et al.   JOURNAL OF CHROMATOGRAPHY A

New insights into antioxidant activity of Brassica crops

(2012) P. Soengas et al.   FOOD CHEMISTRY

Selecting Sprouts of Brassicaceae for Optimum Phytochemical Composition

(2012) Nieves Baenas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative profiling of glucosinolates by LC–MS analysis reveals several cultivars of cabbage and kale as promising sources of sulforaphane

(2012) Katsunori Sasaki et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

The Optimisation of Analytical Parameters for Routine Profiling of Antioxidants in Complex Mixtures by HPLC Coupled Post-column Derivatisation

(2011) Barbara Kusznierewicz et al.   PHYTOCHEMICAL ANALYSIS

Determination of Glucosinolates and Their Decomposition Products—Indoles and Isothiocyanates in Cruciferous Vegetables

(2010) Anna Śmiechowska et al.   CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY

Effect of Boiling on the Content of Ascorbigen, Indole-3-carbinol, Indole-3-acetonitrile, and 3,3′-Diindolylmethane in Fermented Cabbage

(2009) Ewa Ciska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage

(2008) Jon Volden et al.   FOOD CHEMISTRY

Indole glucosinolate breakdown and its biological effects

(2008) Niels Agerbirk et al.   PHYTOCHEMISTRY REVIEWS

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