Effects of Different Processing Methods on Induction of Quinone Reductase by Dietary Broccoli in Rats

Journal of Medicinal Food

Volumn 7, Issue 1, 2004, Pages 95-99

  Hwang, Eun Sun ^a,b   Jeffery, Elizabeth H ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b Seoul National University   (South Korea)

Author keywords

Broccoli; Cancer; Isothiocyanate; Processing; Quinone reductase; Sulforaphane

Indexed keywords

GLUCOSINOLATE; ISOTHIOCYANIC ACID DERIVATIVE; REACTIVE OXYGEN METABOLITE; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE (PHOSPHATE) DEHYDROGENASE (QUINONE); SULFORAPHANE;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BROCCOLI; CANCER; CARCINOGENESIS; COLON; CONTROLLED STUDY; DETOXIFICATION; DIETARY INTAKE; ENZYME INDUCTION; FOOD ANALYSIS; FOOD FREEZING; FOOD PROCESSING; HYDROLYSIS; KIDNEY; LIVER; MALE; MUTAGENESIS; NONHUMAN; PRIORITY JOURNAL; RAT; TOXICITY; VEGETABLE;

ANIMALS; ANTICARCINOGENIC AGENTS; BRASSICA; COLON; COOKERY; DESICCATION; DOSE-RESPONSE RELATIONSHIP, DRUG; ENZYME INDUCTION; FOOD HANDLING; FREEZE DRYING; GLUCOSINOLATES; HYDROLYSIS; KIDNEY; LIVER; MALE; NAD(P)H DEHYDROGENASE (QUINONE); RANDOM ALLOCATION; RATS; RATS, INBRED F344; THIOCYANATES;

ANIMALIA; BRASSICA OLERACEA VAR. BOTRYTIS;

EID: 1842528337     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/109662004322984770     Document Type: Article

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