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Research on cruciferous vegetables, indole-3-carbinol, and cancer prevention: A tribute to Lee W. Wattenberg

(2016) Naomi Fujioka et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Components characterization of total tetraploid jiaogulan ( Gynostemma pentaphyllum ) saponin and its cholesterol-lowering properties

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Utility of Hesperidinase for Food Function Research: Enzymatic Digestion of Botanical Extracts Alters Cellular Antioxidant Capacities and Anti-inflammatory Properties

(2014) Lu Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Processing on Phenolic Composition of Dough and Bread Fractions Made from Refined and Whole Wheat Flour of Three Wheat Varieties

(2014) Yingjian Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antiangiogenic activity of indole-3-carbinol in endothelial cells stimulated with activated macrophages

(2012) Mei-Lin Wang et al.   FOOD CHEMISTRY

Thermal-induced changes of kale’s antioxidant activity analyzed by HPLC–UV/Vis-online-TEAC detection

(2012) Michaela Fiol 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

Characterization of lipopolysaccharide-stimulated cytokine expression in macrophages and monocytes

(2012) Haiqiu Huang et al.   INFLAMMATION RESEARCH

Isolation and Characterization of Two Flavonoids, Engeletin and Astilbin, from the Leaves of Engelhardia roxburghiana and Their Potential Anti-inflammatory Properties

(2011) Haiqiu Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Broccoli-derived phytochemicals indole-3-carbinol and 3,3′-diindolylmethane exerts concentration-dependent pleiotropic effects on prostate cancer cells: Comparison with other cancer preventive phytochemicals

(2011) Thomas T.Y. Wang et al.   MOLECULAR CARCINOGENESIS

The potential role of nutritional genomics tools in validating high health foods for cancer control: Broccoli as example

(2011) Lynnette R. Ferguson et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Dietary constituents of broccoli and other cruciferous vegetables: Implications for prevention and therapy of cancer

(2010) Ingrid Herr et al.   CANCER TREATMENT REVIEWS

Level of Vitamin C, Polyphenols, and Antioxidant and Enzymatic Activity in Three Varieties of Kale (Brassica OleraceaL. Var.Acephala) at Different Stages of Maturity

(2010) Anna Korus   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Antioxidant Properties, Phytochemical Composition, and Antiproliferative Activity of Maryland-Grown Soybeans with Colored Seed Coats

(2009) Margaret Slavin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Potential Health Benefits of Broccoli- A Chemico-Biological Overview

(2009) Hannah Vasanthi et al.   MINI-REVIEWS IN MEDICINAL CHEMISTRY

Ligand, receptor, and cell type-dependent regulation of ABCA1 and ABCG1 mRNA in prostate cancer epithelial cells

(2009) S. E. Trasino et al.   MOLECULAR CANCER THERAPEUTICS

Indole-3-carbinol as a chemopreventive and anti-cancer agent

(2008) Jing-Ru Weng et al.   CANCER LETTERS

Plant Metabolites and Nutritional Quality of Vegetables

(2008) N. Hounsome et al.   JOURNAL OF FOOD SCIENCE