Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates

Proceedings of the Nutrition Society

Volumn 66, Issue 1, 2007, Pages 69-81

  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

Brassica; Glucosinolate hydrolysis; Isothiocyanates; Storage, preparation and cooking

Indexed keywords

GLUCOSINOLATE; ISOTHIOCYANIC ACID; THIOGLUCOSIDASE; GLYCOSIDASE; ISOTHIOCYANIC ACID DERIVATIVE;

ABSORPTION; BIOCHEMISTRY; BRASSICA; CONCENTRATION (PARAMETERS); CONFERENCE PAPER; COOKING; GASTROINTESTINAL TRACT; GASTROINTESTINAL TRANSIT; GENOTYPE; HUMAN; HYDROLYSIS; INGESTION; MEAL; MICROFLORA; NONHUMAN; PLANT TISSUE; VEGETABLE; CHEMISTRY; ENZYMOLOGY; HEAT; METABOLISM; METHODOLOGY; NEOPLASM; REVIEW; TIME;

BRASSICA;

BRASSICA; COOKERY; GLUCOSINOLATES; GLYCOSIDE HYDROLASES; HEAT; HUMANS; HYDROLYSIS; ISOTHIOCYANATES; NEOPLASMS; TIME FACTORS;

EID: 34248220515     PISSN: 00296651     EISSN: 14752719     Source Type: Journal    
DOI: 10.1017/S0029665107005319     Document Type: Conference Paper

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