Effects of some technological processes on glucosinolate contents in cruciferous vegetables

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 976-981

  Cieślik, Ewa ^a   Leszczyńska, Teresa ^a   Filipiak Florkiewicz, Agnieszka ^a   Sikora, Elzbieta ^a   Pisulewski, Paweł M ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Blanching; Cooking; Cruciferous vegetables; Freezing; Glucosinolates

Indexed keywords

GLUCOBRASSICIN; GLUCORAPHANIN; GLUCOSINOLATE; INDOLE DERIVATIVE; SINIGRIN; UNCLASSIFIED DRUG;

ARTICLE; BROCCOLI; BRUSSELS SPROUT; CAULIFLOWER; COOKING; CRUCIFERA; FREEZING; NONHUMAN; TECHNOLOGY; VEGETABLE;

BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. GEMMIFERA; BRASSICA OLERACEA VAR. ITALICA;

EID: 34447562621     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.047     Document Type: Article

References (26)

1. Ciska E., Martyniak-Przybyszewska B., and Kozłowska H. Content of glucosinolates in cruciferous vegetables grown at the same site for two years under different climatic conditions. Journal of Agricultural and Food Chemistry 48 (2000) 2862-2867
2. Davidek J., Velisek J., and Pokorny J. Chemical changes during food processing (1990), Elsevier, Amsterdam-Oxford-N.Y.-Tokyo pp. 397-403
3. Dekker M., Verkerk R., and Jongen W.M.F. Predictive modelling of health aspects in the food production chain: a case study on glucosinolates in cabbage. Trends in Food Science and Technology 11 (2000) 174-181
4. De Vos R.H., and Blijleven W.G.H. The effect of processing conditions on glucosinolates in cruciferous vegetables. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 187 (1988) 525-529
5. Duncan A.J. Glucosinolates. In: D'Mello J.P.F., Deffus C.M., and Deffus J.H. (Eds). Toxic substances in crop plants (1991), The Scottish Agricultural College, Heriot-Watt University, Edinburgh 126-147
6. Getahun S.M., and Chung F.L. Conversion of glucosinolates to isothiocyanates in human after ingestion of cooked watercress. Cancer Epidemiology Biomarkers and Prevention 8 (1999) 447-451
7. Heaney R.K., Spinks E.A., Hanley A.B., and Fenwick G.R. Technical bulletin: analysis of glucosinolates in rapeseed (1986), AFRC, Food Research Institute, Norwich, UK
8. Hrncirik K., and Velisek J. A prospective view of glucosinolates: nutritional and functional aspects. Polish Journal of Food and Nutrition Sciences 9/50 3S (2000) 9-13
9. Jiao D., Yu M.C., Habnkin J.H., et al. Total isothiocyanate contents in cooked vegetables frequently consumed in Singapore. Journal of Agricultural and Food Chemistry 46 (1998) 1055-1058
10. Jongen W.M.F. Glucosinolates in Brassica: occurrence and significance as cancer-modulating agents. Proceedings of the Nutrition Society 55 (1996) 433-446
11. Lynn A., Collins A., Fuller Z., Hillman K., and Ratcliffe B. Cruciferous vegetables and colo-rectal cancer. Proceedings of the Nutrition Society 65 (2006) 135-144
12. McNaughton S.A., and Marks G.C. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. British Journal of Nutrition 90 (2003) 687-697
13. Nestle M. Broccoli sprouts in cancer prevention. Nutrition Reviews 56 (1998) 127-130
14. Nugon-Baudon L., and Robot S. Glucosinolates and glucosinolate derivatives: implications for protection against chemical carcinogenesis. Nutrition Research Reviews 7 (1994) 205-231
15. Official Journal of European Communities (1990). No L 170, (July 3), 33.
16. Rungapamestry V., Duncan A.J., Fuller Z., and Ratcliffe B. Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates. Proceedings of the Nutrition Society 66 (2007) 69-81
17. Schöne F., Kirchheim U., and Schumann W. Glucosinolate degradation by rapeseed myrosinase and effect on rapeseed acceptability by growing pigs. Animal Feed Science and Technology 48 (1994) 229-235
18. Schöne F., Rudolph B., Kirchheim U., and Knapp G. Counteracting the negative effect of rapeseed and rapeseed press cake in pig diets. British Journal of Nutrition 78 (1997) 947-962
19. Shapiro T.A., Fahey J.W., Wade K.L., Stephenson K.K., and Talalay P. Human metabolism and excretion of cancer chemoprotective glucosinolates and isothiocyanates of cruciferous vegetables. Cancer Epidemiology Biomarkers and Prevention 7 (1998) 1091-1100
20. Smith T.K., Lund E.K., and Johnson I.T. Inhibition of DMH-induced aberrant crypt foci, and induction of apoptosis in rat colon, following oral administration of glucosinolate sinigrin. Carcinogenesis 19 (1998) 267-273
21. Song L., and Thornalley P.J. Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables. Food and Chemical Toxicology 45 (2007) 216-224
22. Talalay P., and Fahey J.W. Phytochemicals from cruciferous plants protect against cancer by modulating carcinogen metabolism. Journal of Nutrition 131 (2001) 3027S-3033S
23. Van Poppel G., Verhoeven D.T., Verhagan H., and Goldbohm R.A. Brassica vegetables and cancer prevention: epidemiology and mechanisms. Advances in Experimental Medicine and Biology 472 (1999) 159-168
24. Verhoeven D.T., Goldbohm R.A., van Poppel G., Verhagen H., and van den Brandt P.A. Epidemiological studies on brassica vegetables and cancer risk. Cancer Epidemiology Biomarkers and Prevention 5 (1996) 733-748
25. Verkerk R., Van der Gaag M.S., Dekker M., and Jongen W.M. Effects of processing conditions on glucosinolates in cruciferous vegetables. Cancer Letters 114 (1997) 193-194
26. Zhang Y., Talalay P., Cho C.G., and Posner G.H. A major inducer of anticarcinogenic protective enzymes from broccoli: isolation and elucidation of structure. Proceedings of the National Academy of Sciences of the United States of America 89 (1992) 2399-2403