Sucrose enhances the accumulation of anthocyanins and glucosinolates in broccoli sprouts

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1080-1087

  Guo, Rongfang ^a   Yuan, Gaofeng ^a   Wang, Qiaomei ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b BEIJING HOSPITAL   (China)

Author keywords

Anthocyanins; Brassica oleracea var. italica; Glucosinolates; Sprouts; Sucrose

Indexed keywords

BIOSYNTHETIC GENE; BRASSICA OLERACEA; FRESH WEIGHT; GERMINATION RATES; GLUCOSINOLATES; NUTRITION VALUE; SPROUTS; TRANSCRIPTIONAL REGULATION;

BIOCHEMISTRY; BIOSYNTHESIS; DERIVATIVES; GENES; GLUCOSE; SUGAR (SUCROSE); TRANSCRIPTION;

ANTHOCYANINS;

ANTHOCYANIN; GLUCOSINOLATE; SUCROSE;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOSYNTHESIS; BROCCOLI; GENE EXPRESSION; GENETIC TRANSCRIPTION; GERMINATION; NONHUMAN; UPREGULATION;

BRASSICA OLERACEA VAR. ITALICA;

EID: 79960197169     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.078     Document Type: Article

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