High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates-Reference-Cited by-同舟云学术

High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates

Published:2017-09-20 Issue:39 Volume:65 Page:8578-8585
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Westphal Anna¹,Riedl Kenneth M.²,Cooperstone Jessica L.²^ORCID,Kamat Shreya²,Balasubramaniam V. M.²,Schwartz Steven J.²,Böhm Volker¹^ORCID

Affiliation:

1. Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, 07743 Jena, Germany

2. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, 110 Parker Food Science and Technology Building, Columbus, Ohio 43210, United States

Funder

Center for Advanced Functional Foods Research and Entrepreneurship, Ohio State University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b01380

Reference46 articles.

1. Isothiocyanate metabolism, distribution, and interconversion in mice following consumption of thermally processed broccoli sprouts or purified sulforaphane

2. Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens

3. Bitterness in brussels sprouts (Brassica oleracea L. var.gemmifera): The role of glucosinolates and their breakdown products

4. The myrosinase-glucosinolate system, its organisation and biochemistry

5. Cell- and tissue-specific localization and regulation of the epithiospecifier protein in Arabidopsis thaliana

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