Consumption of cruciferous vegetables and glucosinolates in a Spanish adult population-Reference-Cited by-同舟云学术

Consumption of cruciferous vegetables and glucosinolates in a Spanish adult population

Published:2007-04-04 Issue:3 Volume:62 Page:324-331
ISSN:0954-3007
Container-title:European Journal of Clinical Nutrition
language:en
Short-container-title:Eur J Clin Nutr

Author:

Agudo A,Ibáñez R,Amiano P,Ardanaz E,Barricarte A,Berenguer A,Dolores Chirlaque M,Dorronsoro M,Jakszyn P,Larrañaga N,Martinez C,Navarro C,Pera G,Quirós J R,Sanchéz M J,Tormo M J,González C A

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.nature.com/articles/1602750.pdf

Reference36 articles.

1. Agudo A, Amiano P, Barcos A, Barricarte A, Beguiristain JM, Chirlaque MD et al. (1999). Dietary intake of vegetables and fruits among adults in five regions of Spain. Eur J Clin Nutr 53, 174–180.

2. Agudo A, Slimani N, Ocke MC, Naska A, Miller AB, Kroke A et al. (2002). Consumption of vegetables, fruit and other plant foods in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts from 10 European countries. Public Health Nutr 5, 1179–1196.

3. Armitage P, Berry G (1994). Statistical Methods in Medical Research, 3rd edn. Oxford: Blackwell Scientific Publications.

4. Bingham S, Riboli E (2004). Diet and cancer – the European Prospective Investigation into Cancer and Nutrition. Nat Rev Cancer 4, 206–215.

5. Bones AM, Rossiter JT (2006). The enzymic and chemically induced decomposition of glucosinolates. Phytochemistry 67, 1053–1067.

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Glucosinolates as potential protection factors for the female reproductive system (review);Medical alphabet;2022-11-20

2. Fruit and Vegetable Intake and Non-Communicable Diseases among Adults Aged ≥50 Years in Low- and Middle-Income Countries;The journal of nutrition, health & aging;2022-10-28

3. Cruciferous vegetables: a mine of phytonutrients for functional and nutraceutical enrichment;Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress;2022

4. The retention and bioavailability of phytochemicals in the manufacturing of baked snacks;Critical Reviews in Food Science and Nutrition;2021-09-16

5. Current Knowledge and Challenges on the Development of a Dietary Glucosinolate Database in the United States;Current Developments in Nutrition;2021-07-23