Bioavailability and kinetics of sulforaphane in humans after consumption of cooked versus raw broccoli

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 22, 2008, Pages 10505-10509

  Vermeulen, Martijn ^a   Klöpping Ketelaars, Ineke W A A ^a   Van Den Berg, Robin ^a,b   Vaes, Wouter H J ^a  

^a TNO   (Netherlands)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Bioavailability; Broccoli; Kinetics; Sulforaphane

Indexed keywords

ANTINEOPLASTIC AGENT; SULFORAFAN; THIOCYANIC ACID DERIVATIVE;

ADOLESCENT; ADULT; ARTICLE; BIOAVAILABILITY; BLOOD; BRASSICA; CHEMISTRY; CLINICAL TRIAL; COMPARATIVE STUDY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIET; FOOD HANDLING; HEAT; HUMAN; KINETICS; MALE; METHODOLOGY; MIDDLE AGED; RANDOMIZED CONTROLLED TRIAL;

ADOLESCENT; ADULT; ANTICARCINOGENIC AGENTS; BIOLOGICAL AVAILABILITY; BRASSICA; CROSS-OVER STUDIES; DIET; FOOD HANDLING; HOT TEMPERATURE; HUMANS; KINETICS; MALE; MIDDLE AGED; THIOCYANATES;

BRASSICA OLERACEA VAR. ITALICA;

EID: 57849137038     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801989e     Document Type: Article

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