The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables-Reference-Cited by-同舟云学术

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The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables

Published:2021-10 Issue: Volume:360 Page:130007
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Jing,Wang Yunfan,Pang Xinyi,Tian Shuhua,Hu Qiaobin,Li Xiangfei,Liu Jie,Wang Jing,Lu Yingjian

Funder

Jiangsu Province Department of Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference61 articles.

1. Sorting out the value of cruciferous sprouts as sources of bioactive compounds for nutrition and health;Abellan;Nutrients,2019

2. Sulforaphane-enriched extracts from glucoraphanin-rich broccoli exert antimicrobial activity against gut pathogens in vitro and innovative cooking methods increase in vivo intestinal delivery of sulforaphane;Abukhabta;European Journal of Nutrition,2021

3. Sulforaphane reduces hepatic glucose production and improves glucose control in patients with type 2 diabetes;Axelsson;Science Translational Medicine,2017

4. Influence of cooking methods on glucosinolates and isothiocyanates content in novel cruciferous foods;Baenas;Foods,2019

5. Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars;Barakat;Journal of Functional Foods,2014

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3. Iodine enriched kale (Brassica oleracea var. sabellica L.)—The influence of heat treatments on its iodine content, basic composition and antioxidative properties;PLOS ONE;2024-06-27

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