The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130007
Abstract: Brassica vegetables are widely consumed mostly after processing and cooking. These processing and cooking methods not only can affect the taste, texture, flavor and nutrients of these vegetables, but also influence the levels of some… read more here.
Keywords: effect processing; glr slr; processing cooking; sulforaphane ... See more keywords
Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context
Sign Up to like & getrecommendations! Published in 2018 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2017.1353478
Abstract: ABSTRACT It is well known that consumption of Brassica vegetables has beneficial effect on human's health. The greatest interest is focused on glucosinolates and their hydrolysis products isothiocyanates, due to their potential as cancer preventing… read more here.
Keywords: role; bitter taste; taste brassica; brassica vegetables ... See more keywords
Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables
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DOI: 10.17221/1079-cjfs
Abstract: The thermal stability of individual glucosinolates within five different Brassica vegetables was studied at 100°C for different incubation times up to 120 minutes. Three vegetables that were used in this study were Brassica oleracea (red… read more here.
Keywords: brassica; stability glucosinolates; differences thermal; stability ... See more keywords
Antioxidant components of Brassica vegetables including turnip and the influence of processing and storage on their anti-oxidative properties.
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DOI: 10.2174/0929867325666181115111040
Abstract: Brassica vegetables, particularly turnip, are a rich source of natural antioxidants. This review focuses on antioxidant components and the effect of processing and storage conditions on antioxidant activities of some Brassica vegetables including turnip. Long… read more here.
Keywords: storage; vegetables including; including turnip; antioxidant components ... See more keywords
Are Raw Brassica Vegetables Healthier Than Cooked Ones? A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale
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DOI: 10.3390/nu10111622
Abstract: The present human intervention trial investigated the health-promoting potential of B. carinata, with a focus on effects of thermal processing on bioactivity. Twenty-two healthy subjects consumed a B. carinata preparation from raw (allyl isothiocyanate-containing) or… read more here.
Keywords: health promoting; intervention trial; brassica vegetables; promoting potential ... See more keywords