Measurement of glucosinolates in Brassicaceae vegetables grown in Japan
Author:
Affiliation:
1. Institute of Vegetable and Floriculture Science, National Agriculture and Food Research Organization (NARO)
2. Institute of Food Research, NARO
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/29/6/29_FSTR-D-22-00186/_pdf
Reference38 articles.
1. Agerbirk, N., Warwick, S.I., Hansen, P.R., and Olsen, C.E. (2008). Sinapis phylogeny and evolution of glucosinolates and specific nitrile degrading enzymes. Phytochem., 69, 2937–2949.
2. Bell, L., Oruna-Concha, M.J., and Wagstaff, C. (2015) Identification and quantification of glucosinolate and flavonol compounds in rocket salad (Eruca sativa, Eruca vesicaria and Diplotaxis tenuifolia) by LC–MS: Highlighting the potential for improving nutritional value of rocket crops. Food Chem., 172, 852–861.
3. Bhandari, S.R., Jo, J.S., and Lee, J.G. (2015). Comparison of glucosinolate profiles in different tissues of nine Brassica crops. Molecules, 20, 15827–15841.
4. Bones, A.M., and Rossiter, J.T. (2006). The enzymic and chemically induced decomposition of glucosinolates. Phytochem., 67, 1053–1067.
5. Cartea, M.E., and Velasco, P. (2008). Glucosinolates in Brassica foods: bioavailability in food and significance for human health. Phytochem. Rev., 7, 213–229.
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