Effect of meal composition and cooking duration on the fate of sulforaphane following consumption of broccoli by healthy human subjects

British Journal of Nutrition

Volumn 97, Issue 4, 2007, Pages 644-652

  Rungapamestry, Vanessa ^a   Duncan, Alan J ^b   Fuller, Zoë ^b   Ratcliffe, Brian ^a  

^a ROBERT GORDON UNIVERSITY   (United Kingdom)

^b SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Allyl isothiocyanate; Meal composition; Mercapturic acid; Sulforaphane

Indexed keywords

ACETYLCYSTEINE; ALLYL ISOTHIOCYANATE; GLUCOSINOLATE; SULFORAPHANE;

ADULT; ARTICLE; BRASSICA; BROCCOLI; CONTROLLED STUDY; COOKING; FEMALE; FOOD COMPOSITION; HUMAN; HUMAN EXPERIMENT; HYDROLYSIS; IN VIVO STUDY; MALE; MEAT; MICROWAVE COOKING; NORMAL HUMAN; URINE VOLUME; VOLUNTEER;

ACETYLCYSTEINE; ADULT; BRASSICA; COOKERY; DIET; DIET, VEGETARIAN; FEMALE; GLUCOSINOLATES; GLYCOSIDE HYDROLASES; HUMANS; ISOTHIOCYANATES; MALE; MEAT; NUTRITION PHYSIOLOGY; THIOCYANATES; TIME FACTORS;

BRASSICA; BRASSICA OLERACEA VAR. ITALICA;

EID: 33947509978     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114507381403     Document Type: Article

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