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Did you mean broccoli cooking method lsulforaphane (1 results)?
Microwave cooking increases sulforaphane level in broccoli.
Lu Y, Pang X, Yang T. Lu Y, et al. Food Sci Nutr. 2020 Mar 5;8(4):2052-2058. doi: 10.1002/fsn3.1493. eCollection 2020 Apr. Food Sci Nutr. 2020. PMID: 32328271 Free PMC article.
Sulforaphane (SFR), an anticarcinogenic compound, forms from the hydrolysis of glucoraphanin (GLR) in broccoli. Cooking methods have been shown to affect broccoli GLR and SFR levels, but little is known about the effect of lightly cooking …
Sulforaphane (SFR), an anticarcinogenic compound, forms from the hydrolysis of glucoraphanin (GLR) in broccoli. Cooking …
Sulforaphane-enriched extracts from glucoraphanin-rich broccoli exert antimicrobial activity against gut pathogens in vitro and innovative cooking methods increase in vivo intestinal delivery of sulforaphane.
Abukhabta S, Khalil Ghawi S, Karatzas KA, Charalampopoulos D, McDougall G, Allwood JW, Verrall S, Lavery S, Latimer C, Pourshahidi LK, Lawther R, O'Connor G, Rowland I, Gill CIR. Abukhabta S, et al. Eur J Nutr. 2021 Apr;60(3):1263-1276. doi: 10.1007/s00394-020-02322-0. Epub 2020 Jul 10. Eur J Nutr. 2021. PMID: 32651764 Free PMC article.
METHODS: The antimicrobial activity of sulforaphane extracts from raw, cooked broccoli and cooked broccoli plus mustard seeds (as a source myrosinase) was assessed. ...RESULTS: The raw broccoli had no antimicrobial activity, except …
METHODS: The antimicrobial activity of sulforaphane extracts from raw, cooked broccoli and cooked broc …
The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables.
Sun J, Wang Y, Pang X, Tian S, Hu Q, Li X, Liu J, Wang J, Lu Y. Sun J, et al. Food Chem. 2021 Oct 30;360:130007. doi: 10.1016/j.foodchem.2021.130007. Epub 2021 May 5. Food Chem. 2021. PMID: 33993075 Review.
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 important bioactiv …
Brassica vegetables are widely consumed mostly after processing and cooking. These processing and cooking methods …
Approaches for enhancing the stability and formation of sulforaphane.
Yuanfeng W, Chengzhi L, Ligen Z, Juan S, Xinjie S, Yao Z, Jianwei M. Yuanfeng W, et al. Food Chem. 2021 May 30;345:128771. doi: 10.1016/j.foodchem.2020.128771. Epub 2020 Dec 3. Food Chem. 2021. PMID: 33601652 Review.
The isothiocyanate sulforaphane (SF) is one of the most potent naturally occurring Phase 2 enzymes inducers derived from brassica vegetables like broccoli, cabbage, brussel sprouts, etc. ...In this review, we discuss strategies that could be employed to impro …
The isothiocyanate sulforaphane (SF) is one of the most potent naturally occurring Phase 2 enzymes inducers derived from brassica …
Impact of thermal processing on sulforaphane yield from broccoli ( Brassica oleracea L. ssp. italica).
Wang GC, Farnham M, Jeffery EH. Wang GC, et al. J Agric Food Chem. 2012 Jul 11;60(27):6743-8. doi: 10.1021/jf2050284. Epub 2012 May 15. J Agric Food Chem. 2012. PMID: 22471240
In broccoli, sulforaphane forms when the glucosinolate glucoraphanin is hydrolyzed by the endogenous plant thiohydrolase myrosinase. ...These data are proof of concept that steaming for 1.0-3.0 min provides less nitrile and more sulforaphane yield from a b …
In broccoli, sulforaphane forms when the glucosinolate glucoraphanin is hydrolyzed by the endogenous plant thiohydrolase myros …
Isothiocyanate concentrations and interconversion of sulforaphane to erucin in human subjects after consumption of commercial frozen broccoli compared to fresh broccoli.
Saha S, Hollands W, Teucher B, Needs PW, Narbad A, Ortori CA, Barrett DA, Rossiter JT, Mithen RF, Kroon PA. Saha S, et al. Mol Nutr Food Res. 2012 Dec;56(12):1906-16. doi: 10.1002/mnfr.201200225. Epub 2012 Oct 27. Mol Nutr Food Res. 2012. PMID: 23109475 Clinical Trial.
Broccoli is typically purchased fresh or frozen and cooked before consumption. We compared the bioavailability and metabolism of sulforaphane from portions of lightly cooked fresh or frozen broccoli, and investigated the bioconversion of sulf …
Broccoli is typically purchased fresh or frozen and cooked before consumption. We compared the bioavailability and metabolism …
Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets.
Kim HY, Ediriweera MK, Boo KH, Kim CS, Cho SK. Kim HY, et al. Antioxidants (Basel). 2021 Apr 22;10(5):641. doi: 10.3390/antiox10050641. Antioxidants (Basel). 2021. PMID: 33922092 Free PMC article.
We investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on the antioxidant activity of broccoli florets. 2,2-diphenyl-1-picrylhydrazyl (DPPH( )), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfo …
We investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on …
Modifying the processing and handling of frozen broccoli for increased sulforaphane formation.
Dosz EB, Jeffery EH. Dosz EB, et al. J Food Sci. 2013 Sep;78(9):H1459-63. doi: 10.1111/1750-3841.12221. Epub 2013 Aug 5. J Food Sci. 2013. PMID: 23915112
Thawing frozen broccoli for 9 h did not support sulforaphane formation unless an exogenous source of myrosinase was added. ...Daikon radish (0.25%) added to frozen broccoli that was then allowed to thaw supported sulforaphane formation without any visu …
Thawing frozen broccoli for 9 h did not support sulforaphane formation unless an exogenous source of myrosinase was added. ... …
Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked Broccoli.
Okunade O, Niranjan K, Ghawi SK, Kuhnle G, Methven L. Okunade O, et al. Mol Nutr Food Res. 2018 Sep;62(18):e1700980. doi: 10.1002/mnfr.201700980. Epub 2018 Jul 26. Mol Nutr Food Res. 2018. PMID: 29806738 Clinical Trial.
METHODS AND RESULTS: The concentration of sulforaphane metabolite (sulforaphane N-acetyl-l-cysteine [SF-NAC]) in 12 healthy adults after the consumption of 200 g cooked broccoli, with and without 1 g powdered brown mustard, was studied in a rand …
METHODS AND RESULTS: The concentration of sulforaphane metabolite (sulforaphane N-acetyl-l-cysteine [SF-NAC]) in 12 hea …
Bioavailability and kinetics of sulforaphane in humans after consumption of cooked versus raw broccoli.
Vermeulen M, Klöpping-Ketelaars IW, van den Berg R, Vaes WH. Vermeulen M, et al. J Agric Food Chem. 2008 Nov 26;56(22):10505-9. doi: 10.1021/jf801989e. J Agric Food Chem. 2008. PMID: 18950181 Clinical Trial.
Higher amounts of sulforaphane were found in the blood and urine when broccoli was eaten raw (bioavailability of 37%) versus cooked (3.4%, p ) 0.002). Absorption of sulforaphane was delayed when cooked broccoli was consumed (peak plasma t …
Higher amounts of sulforaphane were found in the blood and urine when broccoli was eaten raw (bioavailability of 37%) versus …
21 results