Commercially produced frozen broccoli lacks the ability to form sulforaphane-Reference-Cited by-同舟云学术

Commercially produced frozen broccoli lacks the ability to form sulforaphane

Published:2013-04 Issue:2 Volume:5 Page:987-990
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Dosz Edward B.,Jeffery Elizabeth H.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference21 articles.

1. So easy to preserve;Andress,2006

2. Quality indicators in blanched, frozen, stored vegetables: Lipoxygenase, rather than peroxidase;Barrett;Journal of American Dietetic Association,1995

3. Bioavailability and inter-conversion of sulforaphane and erucin in human subjects consuming broccoli sprouts or broccoli supplement in a cross-over study design;Clarke;Pharmacological Research,2011

4. Sulforaphane absorption and excretion following ingestion of a semi-purified broccoli powder rich in glucoraphanin and broccoli sprouts in healthy men;Cramer;Nutrition and Cancer,2011

5. Enhancing sulforaphane absorption and excretion in healthy men through the combined consumption of fresh broccoli sprouts and a glucoraphanin rich powder;Cramer;British Journal of Nutrition,2012

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