Benzyl Isothiocyanate Produced by Garden Cress (Lepidium sativum) Prevents Accumulation of Hepatic Lipids
Author:
Affiliation:
1. Gifu Prefectural Research Institute for Food Sciences
2. Saladcosmo Co. Ltd.
3. Yasaidekenkou R&D Co. Ltd.
4. Department of Nutritional Science, Faculty of Psychological and Physical Science, Aichi Gakuin University
Publisher
Center for Academic Publications Japan
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://www.jstage.jst.go.jp/article/jnsv/66/5/66_481/_pdf
Reference31 articles.
1. 1) Fahey JW, Zalcmann AT, Talalay P. 2001. The chemical diversity and distribution of glucosinolates and isothiocyanates among plants. Phytochemistry 56: 5-51.
2. 2) Bones AM, Rossiter JT. 1996. The myrosinase-glucosinolate system, its organisation and biochemistry. Physiol Plantarum 97: 194-208.
3. 3) Li J, Zou Y, Sun Q, Yang C, Yang J, Zhang L. 2015. Effect of physical and thermal processing upon benzylglucosinolate content in tubers of the Brassicaceae maca (Lepidium meyenii) using a novel rapid analytical technique. Int J Food Sci Technol 50: 2443-2450.
4. 4) Nakamura Y, Morimitsu Y, Uzu T, Ohigashi H, Murakami A, Naito Y, Nakagawa Y, Osawa T, Uchida K. 2000. A glutathione S-transferase inducer from papaya: rapid screening, identification and structure-activity relationship of isothiocyanates. Cancer Lett 157: 193-200.
5. 5) Platz S, Kühn C, Schiess S, Schreiner M, Kemper M, Pivovarova O, Pfeiffer AFH, Rohn S. 2016. Bioavailability and metabolism of benzyl glucosinolate in humans consuming indian cress (Tropaeolum majus L.). Mol Nutr Food Res 60: 652-660.
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