Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var. italica Plenck)

Metabolism, absorption, and anti-cancer effects of sulforaphane: an update

(2021) Hao-feng Gu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparing the protective effects of resveratrol, curcumin and sulforaphane against LPS/IFN-γ-mediated inflammation in doxorubicin-treated macrophages

(2021) Haidy A. Saleh et al.   Scientific Reports

Dietary Indole-3-Carbinol Activates AhR in the Gut, Alters Th17-Microbe Interactions, and Exacerbates Insulitis in NOD Mice

(2021) Heather M. Kahalehili et al.   Frontiers in Immunology

The Nrf2 pathway in psychiatric disorders: pathophysiological role and potential targeting

(2021) Ranjana Bhandari et al.   EXPERT OPINION ON THERAPEUTIC TARGETS

Current analytical methods for determination of glucosinolates in vegetables and human tissues

(2021) Albatul Y. Almushayti et al.   JOURNAL OF CHROMATOGRAPHY A

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

(2021) Krystyna Szymandera-Buszka et al.   Foods

Small Functional Foods: Comparative Phytochemical and Nutritional Analyses of Five Microgreens of the Brassicaceae Family

(2021) Ilaria Marchioni et al.   Foods

Broccoli-Soybean-Mangrove Food Bar as an Emergency Food for Older People during Natural Disaster

(2021) Fatmah Fatmah et al.   International Journal of Environmental Research and Public Health

Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets

(2021) Hee Young Kim et al.   Antioxidants

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

(2021) Urszula Krupa-Kozak et al.   Foods

Kinetics of glucosinolate hydrolysis by myrosinase in Brassicaceae tissues: A high-performance liquid chromatography approach

(2021) Alessio Pardini et al.   FOOD CHEMISTRY

Sulforaphane Activates a Lysosome-dependent Transcriptional Program to Mitigate Oxidative Stress

(2020) Dan Li et al.   Autophagy

Class I defensins (BraDef) from broccoli (Brassica oleracea var. italica) seeds and their antimicrobial activity

(2020) Rubén D. Pacheco-Cano et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Elevated CO2 improves glucosinolate metabolism and stimulates anticancer and anti-inflammatory properties of broccoli sprouts

(2020) Mohammed Almuhayawi et al.   FOOD CHEMISTRY

Sulforaphane as an adjunctive treatment for irritability in children with autism spectrum disorder: A randomized, double‐blind, placebo‐controlled clinical trial

(2020) Sara Momtazmanesh et al.   PSYCHIATRY AND CLINICAL NEUROSCIENCES

Effect of glucoraphanin from broccoli seeds on lipid levels and gut microbiota in high-fat diet-fed mice

(2020) Xinxing Xu et al.   Journal of Functional Foods

Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient

(2020) Emilia Berndtsson et al.   International Journal of Environmental Research and Public Health

Modulatory Effect of Indoles on the Expression of miRNAs Regulating G1/S Cell Cycle Phase in Breast Cancer Cells

(2020) Sherien M. El-Daly et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Protective effect of Indole-3-carbinol, an NF-κB inhibitor in experimental paradigm of Parkinson’s disease: In silico and in vivo studies

(2020) Neerja Saini et al.   BRAIN BEHAVIOR AND IMMUNITY

Broccoli extract increases drug-mediated cytotoxicity towards cancer stem cells of head and neck squamous cell carcinoma

(2020) Osama A. Elkashty et al.   BRITISH JOURNAL OF CANCER

Cruciferous vegetable intake is inversely associated with extensive abdominal aortic calcification in elderly women: a cross-sectional study

(2020) Lauren C Blekkenhorst et al.   BRITISH JOURNAL OF NUTRITION

Glucosinolates and phenolic compounds rich broccoli extract: Encapsulation by electrospraying and antitumor activity against glial tumor cells

(2020) Marjana Radünz et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Sulforaphane and its antioxidative effects in broccoli seeds and sprouts of different cultivars

(2020) Xingang Lv et al.   FOOD CHEMISTRY

Polyphenolic Profile and Varied Bioactivities of Processed Taiwanese Grown Broccoli: A Comparative Study of Edible and Non-Edible Parts

(2020) Thanh Ninh Le et al.   Pharmaceuticals

Sulforaphane Induces Glioprotection After LPS Challenge

(2020) Larissa Daniele Bobermin et al.   CELLULAR AND MOLECULAR NEUROBIOLOGY

Sweet tea (Lithocarpus polystachyus rehd.) as a new natural source of bioactive dihydrochalcones with multiple health benefits

(2020) Ao Shang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Pectins from food waste: Characterization and functional properties of a pectin extracted from broccoli stalk

(2020) C.L.O. Petkowicz et al.   FOOD HYDROCOLLOIDS

Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In vitro Bioactive Properties

(2020) Aneta Wojdyło et al.   MOLECULES

Citrus Flavonoids as Promising Phytochemicals Targeting Diabetes and Related Complications: A Systematic Review of In Vitro and In Vivo Studies

(2020) Gopalsamy Rajiv Gandhi et al.   Nutrients

Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli

(2020) Riadh Ilahy et al.   Frontiers in Nutrition

Characterization of glucosinolates in 80 broccoli genotypes and different organs using UHPLC-Triple-TOF-MS method

(2020) Zhansheng Li et al.   FOOD CHEMISTRY

Vegetable By-Products as New Sources of Functional Proteins

(2020) Tea Sedlar et al.   PLANT FOODS FOR HUMAN NUTRITION

Sulforaphane from broccoli attenuates inflammatory hepcidin by reducing IL-6 secretion in human HepG2 cells

(2020) Ala'a Al-Bakheit et al.   Journal of Functional Foods

Efficacy of broccoli and glucoraphanin in COVID-19: From hypothesis to proof-of-concept with three experimental clinical cases

(2020) Jean Bousquet et al.   World Allergy Organization Journal

Genotypic variation of flavonols and antioxidant capacity in broccoli

(2020) Yongbo Duan et al.   FOOD CHEMISTRY

The development of a broccoli supplemented beer allows obtaining a valuable dietary source of sulforaphane

(2020) Ángel Abellán et al.   Food Bioscience

Transcriptional changes in prostate of men on active surveillance after a 12-mo glucoraphanin-rich broccoli intervention—results from the Effect of Sulforaphane on prostate CAncer PrEvention (ESCAPE) randomized controlled trial

(2019) Maria H Traka et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Broccoli sprout beverage is safe for thyroid hormonal and autoimmune status: Results of a 12-week randomized trial

(2019) Dionysios V. Chartoumpekis et al.   FOOD AND CHEMICAL TOXICOLOGY

Reactivation of PTEN tumor suppressor for cancer treatment through inhibition of a MYC-WWP1 inhibitory pathway

(2019) Yu-Ru Lee et al.   SCIENCE

The evolution of genetic diversity of broccoli cultivars in China since 1980

(2019) Zhansheng Li et al.   SCIENTIA HORTICULTURAE

Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens

(2019) Beatriz de la Fuente et al.   Foods

Bioavailability of broccoli sprouts in different human overweight populations

(2019) Débora Villaño et al.   Journal of Functional Foods

Broccoli extract improves high fat diet-induced obesity, hepatic steatosis and glucose intolerance in Wistar rats

(2019) Paula Aranaz et al.   Journal of Functional Foods

Changes in growth kinetics and motility characteristics of Escherichia coli in the presence of sulphoraphane isolated from broccoli seed meal

(2019) Jesús Santos García‐Saldaña et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Natural Variation of Glucosinolates and Their Breakdown Products in Broccoli (Brassica oleracea var. italica) Seeds

(2019) Jiansheng Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

GSTM1 Deletion Exaggerates Kidney Injury in Experimental Mouse Models and Confers the Protective Effect of Cruciferous Vegetables in Mice and Humans

(2019) Joseph C. Gigliotti et al.   JOURNAL OF THE AMERICAN SOCIETY OF NEPHROLOGY

Dietary plants, gut microbiota, and obesity: Effects and mechanisms

(2019) Shi-Yu Cao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree

(2019) Yan Xue Cai et al.   Journal of Functional Foods

Development of broccoli by-products as carriers for delivering EGCG

(2019) Meng Shi et al.   FOOD CHEMISTRY

Differential regulation of Nrf2 is linked to elevated inflammation and nitrative stress in monocytes of children with autism

(2019) Ahmed Nadeem et al.   PSYCHONEUROENDOCRINOLOGY

Inhibitory effect of sinigrin on adipocyte differentiation in 3T3-L1 cells: Involvement of AMPK and MAPK pathways

(2018) Hee-Weon Lee et al.   BIOMEDICINE & PHARMACOTHERAPY

Sulforaphane promotes apoptosis, and inhibits proliferation and self-renewal of nasopharyngeal cancer cells by targeting STAT signal through miRNA-124-3p

(2018) Xiqing Li et al.   BIOMEDICINE & PHARMACOTHERAPY

Evaluation of Biodistribution of Sulforaphane after Administration of Oral Broccoli Sprout Extract in Melanoma Patients with Multiple Atypical Nevi

(2018) Shawn Tahata et al.   Cancer Prevention Research

Effects of long-term consumption of broccoli sprouts on inflammatory markers in overweight subjects

(2018) María Teresa López-Chillón et al.   CLINICAL NUTRITION

Microwave assisted dehydration of broccoli by-products and simultaneous extraction of bioactive compounds

(2018) Sónia S. Ferreira et al.   FOOD CHEMISTRY

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

Characterization of industrial broccoli discards ( Brassica oleracea var. italica) for their glucosinolate, polyphenol and flavonoid contents using UPLC MS/MS and spectrophotometric methods

(2018) Minty Thomas et al.   FOOD CHEMISTRY

Comparative Phytonutrient Analysis of Broccoli By-Products: The Potentials for Broccoli By-Product Utilization

(2018) Mengpei Liu et al.   MOLECULES

Comparative Study of Predominant Phytochemical Compounds and Proapoptotic Potential of Broccoli Sprouts and Florets

(2018) Paweł Paśko et al.   PLANT FOODS FOR HUMAN NUTRITION

Lightly Cooked Broccoli Is as Effective as Raw Broccoli in Mitigating Dextran Sulfate Sodium-Induced Colitis in Mice

(2018) Yanling Wang et al.   Nutrients

Cruciferous and Total Vegetable Intakes Are Inversely Associated With Subclinical Atherosclerosis in Older Adult Women

(2018) Lauren C. Blekkenhorst et al.   Journal of the American Heart Association

Identification of urinary metabolites that correlate with clinical improvements in children with autism treated with sulforaphane from broccoli

(2018) Stephen Bent et al.   Molecular Autism

Engineered commensal microbes for diet-mediated colorectal-cancer chemoprevention

(2018) Chun Loong Ho et al.   Nature Biomedical Engineering

Effect of industrial freezing on the physical and nutritional quality traits in broccoli

(2018) Inés González-Hidalgo et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co-products

(2018) Tomás Lafarga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten-free mini sponge cake

(2018) Urszula Krupa-Kozak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical Compositions of Cold-Pressed Broccoli, Carrot, and Cucumber Seed Flours and Their in Vitro Gut Microbiota Modulatory, Anti-inflammatory, and Free Radical Scavenging Properties

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

Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli

(2017) Ana Soares et al.   Food and Bioprocess Technology

High resolution mass spectrometry studies of sulforaphane and indole-3-carbinol in broccoli

(2017) Maroula G. Kokotou et al.   FOOD CHEMISTRY

Storage related changes of cell wall based dietary fiber components of broccoli ( Brassica oleracea var. italica ) stems

(2017) Judith Schäfer et al.   FOOD RESEARCH INTERNATIONAL

Sulforaphane improves outcomes and slows cerebral ischemic/reperfusion injury via inhibition of NLRP3 inflammasome activation in rats

(2017) Chang Yu et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

Characterization of fructans and dietary fibre profiles in raw and steamed vegetables

(2017) Gaétan Kalala et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates

(2017) Anna Westphal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antimicrobial activity of broccoli (Brassica oleracea var. italica ) cultivar Avenger against pathogenic bacteria, phytopathogenic filamentous fungi and yeast

(2017) R.D. Pacheco-Cano et al.   JOURNAL OF APPLIED MICROBIOLOGY

Assessment of glucosinolates, antioxidative and antiproliferative activity of broccoli and collard extracts

(2017) Kristina Radošević et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Thermal processing affecting phytochemical contents and total antioxidant capacity in broccoli (Brassica oleracea L.)

(2017) Lijuan Zhan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of broccoli extract enriched diet on liver cholesterol oxidation in rats subjected to exhaustive exercise

(2017) Vladimiro Cardenia et al.   JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY

Sulforaphane reduces hepatic glucose production and improves glucose control in patients with type 2 diabetes

(2017) Annika S. Axelsson et al.   Science Translational Medicine

High-sulforaphane broccoli sprout powder reduces serum nitric oxide metabolites in Helicobacter pylori infected patients

(2017) Parvin Mirmiran et al.   Journal of Functional Foods

Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets

(2016) Congxi Cai et al.   FOOD CHEMISTRY

Antiamnesic Effect of Broccoli (Brassica oleracea var. italica) Leaves on Amyloid Beta (Aβ)1–42-Induced Learning and Memory Impairment

(2016) Seon Kyeong Park et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microgreens of Brassicaceae: Mineral composition and content of 30 varieties

(2016) Zhenlei Xiao et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phytochemical composition and antimicrobial properties of four varieties of Brassica oleracea sprouts

(2015) A.P. Vale et al.   FOOD CONTROL

Health benefits and possible risks of broccoli – An overview

(2011) Klaus Peter Latté et al.   FOOD AND CHEMICAL TOXICOLOGY

Biochemical composition and physicochemical properties of broccoli flours

(2009) Olga N. Campas-Baypoli et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION