Isothiocyanate concentrations and interconversion of sulforaphane to erucin in human subjects after consumption of commercial frozen broccoli compared to fresh broccoli-Reference-Cited by-同舟云学术

Isothiocyanate concentrations and interconversion of sulforaphane to erucin in human subjects after consumption of commercial frozen broccoli compared to fresh broccoli

Published:2012-10-27 Issue:12 Volume:56 Page:1906-1916
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Saha Shikha¹,Hollands Wendy¹,Teucher Birgit¹,Needs Paul W.¹,Narbad Arjan¹,Ortori Catharine A.²,Barrett David A.²,Rossiter John T.³,Mithen Richard F.¹,Kroon Paul A.¹

Affiliation:

1. Institute of Food Research; Norwich Research Park; Norwich; UK

2. Centre for Analytical Bioscience; School of Pharmacy; University of Nottingham; Nottingham; UK

3. Department of Life Sciences; Division of Cell & Molecular Biology; Sir Alexander Fleming Building; Imperial College; London; UK

Publisher

Wiley

Subject

Food Science,Biotechnology

Reference24 articles.

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2. Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli;Matusheski;Phytochemistry,2004

3. Biotransformation of the naturally occurring isothiocyanate sulforaphane in the rat: identification of phase I metabolites and glutathione conjugates;Kassahun;Chem. Res. Toxicol.,1997