An overview of health-promoting compounds of broccoli (Brassica oleracea var. italica) and the effect of processing

Food Science and Technology International

Volumn 18, Issue 6, 2012, Pages 503-514

  Mahn, Andrea ^a   Reyes, Alejandro ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Broccoli processing; functional food; polyphenols; selenium; sulforaphane

Indexed keywords

ANTINEOPLASTIC AGENT; ANTIOXIDANT;

BRASSICA; CHEMISTRY; FLOWERING; FOOD HANDLING; FOOD PRESERVATION; FUNCTIONAL FOOD; HUMAN; NUTRITIONAL VALUE; PLANT STEM; REVIEW;

ANTICARCINOGENIC AGENTS; ANTIOXIDANTS; BRASSICA; FLOWERING TOPS; FOOD HANDLING; FOOD, PRESERVED; FUNCTIONAL FOOD; HUMANS; NUTRITIVE VALUE; PLANT STEMS;

EID: 84873492786     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211433073     Document Type: Article

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