Milk prevents the degradation of daikon (Raphanus sativus L.) isothiocyanate and enhances its absorption in rats

Food Chemistry

Volumn 161, Issue , 2014, Pages 176-180

  Ippoushi, Katsunari ^a   Ueda, Hiroshi ^a   Takeuchi, Atsuko ^a  

^a FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Absorption; Corn oil; Daikon; Isothiocyanate; Milk; Raphanus sativus L.; Rat

Indexed keywords

ABSORPTION; BEVERAGES; DRUG PRODUCTS; MIXTURES; RATING; RATS;

CORN OIL; DAIKON; ISOTHIOCYANATES; MILK; RAPHANUS SATIVUS;

VEGETABLE OILS;

CORN OIL; ISOTHIOCYANIC ACID; MILK FAT; THIOGLUCOSIDASE; WATER; ISOTHIOCYANIC ACID DERIVATIVE;

ANIMAL EXPERIMENT; AQUEOUS SOLUTION; ARTICLE; BROCCOLI; CABBAGE; CHINESE CABBAGE; CONTROLLED STUDY; DEGRADATION; GASTROINTESTINAL ABSORPTION; INCUBATION TIME; MALE; MILK; NONHUMAN; RADISH; RAT; STOMACH INTUBATION; URINALYSIS; ANIMAL; BOVINE; CHEMISTRY; DAIRY PRODUCT; RAPHANUS;

ANIMALS; CATTLE; DAIRY PRODUCTS; ISOTHIOCYANATES; MILK; RAPHANUS; RATS;

EID: 84899621804     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.013     Document Type: Article

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