Isothiocyanates from Brassica Vegetables-Effects of Processing, Cooking, Mastication, and Digestion
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Isothiocyanates from Brassica
Vegetables-Effects of Processing, Cooking, Mastication, and Digestion
Authors
Keywords
-
Journal
MOLECULAR NUTRITION & FOOD RESEARCH
Volume -, Issue -, Pages 1701069
Publisher
Wiley
Online
2018-06-14
DOI
10.1002/mnfr.201701069
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts
- (2018) Jia Wang et al. FOOD CHEMISTRY
- Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels
- (2018) Teresa Oliviero et al. MOLECULAR NUTRITION & FOOD RESEARCH
- The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli
- (2018) Irmela Sarvan et al. Journal of Functional Foods
- Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables
- (2018) M. Dekker et al. CZECH JOURNAL OF FOOD SCIENCES
- Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli
- (2017) I. Sarvan et al. FOOD CHEMISTRY
- High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates
- (2017) Anna Westphal et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates
- (2017) Probo Y. Nugrahedi et al. PLANT FOODS FOR HUMAN NUTRITION
- Prevention of Carcinogen-Induced Oral Cancer by Sulforaphane
- (2016) J. E. Bauman et al. Cancer Prevention Research
- The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect
- (2016) Edoardo Capuano CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- The kinetic of key phytochemical compounds of non-heading and heading leafyBrassica oleracealandraces as affected by traditional cooking methods
- (2016) Elisa Giambanelli et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Food design strategies to increase vegetable intake: The case of vegetable enriched pasta
- (2016) Teresa Oliviero et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Bioavailability and in vivo metabolism of intact glucosinolates
- (2016) Jens Christian Sørensen et al. Journal of Functional Foods
- Effect of Broccoli Sprouts and Live Attenuated Influenza Virus on Peripheral Blood Natural Killer Cells: A Randomized, Double-Blind Study
- (2016) Loretta Müller et al. PLoS One
- Phase 1 Study of a Sulforaphane-Containing Broccoli Sprout Homogenate for Sickle Cell Disease
- (2016) Jennifer F. Doss et al. PLoS One
- Sulforaphane Bioavailability and Chemopreventive Activity in Women Scheduled for Breast Biopsy
- (2015) L. L. Atwell et al. Cancer Prevention Research
- Effect of Sulforaphane in Men with Biochemical Recurrence after Radical Prostatectomy
- (2015) B. G. Cipolla et al. Cancer Prevention Research
- Complexity and health functionality of plant cell wall fibers from fruits and vegetables
- (2015) A. Padayachee et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Sulforaphane-rich broccoli sprout extract improves hepatic abnormalities in male subjects
- (2015) Masahiro Kikuchi WORLD JOURNAL OF GASTROENTEROLOGY
- Broccoli glucosinolate degradation is reduced performing thermal treatment in binary systems with other food ingredients
- (2015) E. Giambanelli et al. RSC Advances
- Pharmacokinetics, Tissue Distribution, and Anti-Lipogenic/Adipogenic Effects of Allyl-Isothiocyanate Metabolites
- (2015) Yang-Ji Kim et al. PLoS One
- Sulforaphane Bioavailability from Glucoraphanin-Rich Broccoli: Control by Active Endogenous Myrosinase
- (2015) Jed W. Fahey et al. PLoS One
- Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods
- (2014) Franziska S. Hanschen et al. ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
- Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin
- (2014) Probo Y. Nugrahedi et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Effect of water content and temperature on inactivation kinetics of myrosinase in broccoli (Brassica oleracea var. italica)
- (2014) T. Oliviero et al. FOOD CHEMISTRY
- A phase II study of sulforaphane-rich broccoli sprout extracts in men with recurrent prostate cancer
- (2014) Joshi J. Alumkal et al. INVESTIGATIONAL NEW DRUGS
- Optimization of pulsed electric field pre-treatments to enhance health-promoting glucosinolates in broccoli flowers and stalk
- (2014) Ingrid Aguiló-Aguayo et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Impact of different drying trajectories on degradation of nutritional compounds in broccoli (Brassica oleracea var. italica)
- (2014) X. Jin et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions
- (2014) Teresa Oliviero et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Effect of Broccoli Sprouts on Nasal Response to Live Attenuated Influenza Virus in Smokers: A Randomized, Double-Blind Study
- (2014) Terry L. Noah et al. PLoS One
- Sulforaphane treatment of autism spectrum disorder (ASD)
- (2014) K. Singh et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content inBrassicaVegetables: A Review
- (2013) Probo Y. Nugrahedi et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Corn oil and milk enhance the absorption of orally administered allyl isothiocyanate in rats
- (2013) Katsunari Ippoushi et al. FOOD CHEMISTRY
- Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043
- (2013) Irmela Sarvan et al. FOOD RESEARCH INTERNATIONAL
- Effect of storage on the content of indole-glucosinolate breakdown products and vitamin C of sauerkrauts treated by high hydrostatic pressure
- (2013) Elena Peñas et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Glucosinolate hydrolysis and bioavailability of resulting isothiocyanates: Focus on glucoraphanin
- (2013) Donato Angelino et al. Journal of Functional Foods
- Protection of Humans by Plant Glucosinolates: Efficiency of Conversion of Glucosinolates to Isothiocyanates by the Gastrointestinal Microflora
- (2012) J. W. Fahey et al. Cancer Prevention Research
- Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH
- (2012) Pu Jing et al. FOOD CHEMISTRY
- Effect of broccoli sprouts on insulin resistance in type 2 diabetic patients: a randomized double-blind clinical trial
- (2012) Zahra Bahadoran et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Impact of Thermal Processing on Sulforaphane Yield from Broccoli (Brassica oleracea L. ssp. italica)
- (2012) Grace C. Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Characterization of Products from the Reaction of Glucosinolate-Derived Isothiocyanates with Cysteine and Lysine Derivatives Formed in Either Model Systems or Broccoli Sprouts
- (2012) Franziska S. Hanschen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of broccoli sprout with high sulforaphane concentration on inflammatory markers in type 2 diabetic patients: A randomized double-blind placebo-controlled clinical trial
- (2012) Parvin Mirmiran et al. Journal of Functional Foods
- Broccoli sprouts reduce oxidative stress in type 2 diabetes: a randomized double-blind clinical trial
- (2011) Z Bahadoran et al. EUROPEAN JOURNAL OF CLINICAL NUTRITION
- Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: A kinetic study
- (2011) Sameer Khalil Ghawi et al. FOOD CHEMISTRY
- Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica)
- (2011) Teresa Oliviero et al. FOOD CHEMISTRY
- Single-cell proteomic analysis of glucosinolate-rich S-cells in Arabidopsis thaliana
- (2011) Olga A. Koroleva et al. METHODS
- Bioavailability and inter-conversion of sulforaphane and erucin in human subjects consuming broccoli sprouts or broccoli supplement in a cross-over study design
- (2011) John D. Clarke et al. PHARMACOLOGICAL RESEARCH
- Effect of drying conditions on indole glucosinolate level in broccoli
- (2010) V. Mrkic et al. ACTA ALIMENTARIA
- Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets
- (2010) R.B. Jones et al. FOOD CHEMISTRY
- Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C
- (2010) Marta Francisco et al. FOOD RESEARCH INTERNATIONAL
- Key Role of Fe2+in Epithiospecifier Protein Activity
- (2010) David J. Williams et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables
- (2010) Nicoletta Pellegrini et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of different cooking methods on health-promoting compounds of broccoli
- (2009) Gao-feng Yuan et al. Journal of Zhejiang University-SCIENCE B
- Oral sulforaphane increases Phase II antioxidant enzymes in the human upper airway
- (2008) Marc A. Riedl et al. CLINICAL IMMUNOLOGY
- Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)
- (2008) Jon Volden et al. FOOD CHEMISTRY
- Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads
- (2008) D. Van Eylen et al. FOOD CHEMISTRY
- Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli
- (2008) Martijn Vermeulen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis)
- (2008) Jon Volden et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health
- (2008) Ruud Verkerk et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Regulation and function of specifier proteins in plants
- (2008) Meike Burow et al. PHYTOCHEMISTRY REVIEWS
- The ‘mustard oil bomb’: not so easy to assemble?! Localization, expression and distribution of the components of the myrosinase enzyme system
- (2008) Ralph Kissen et al. PHYTOCHEMISTRY REVIEWS
- Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables
- (2007) Cristiana Miglio et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started