Global ETD Search
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Showing 1 to 4 of 4 for “"cooked broccoli"”.
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Improving sulforaphane bioavailability from cooked broccoli
Broccoli is a nutritious food containing many macro- and micro-nutrients. Most consumers prefer cooked broccoli (CB); unfortunately, the enzyme myrosinase is inactivated by heat, resulting in the failure of glucoraphanin (GRP) hydrolysis to sulforaphane (SF), the potent anti-cancer compound in …
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Antioxidants and natural anti-cancer agents in the large bowel and the influence of intestinal microbial fermentation.
… in bacterial populations. Ingestion of raw or cooked broccoli did not significantly affect vitamin C, alpha-tocopherol or retinol concentrations in plasma. Consumption of broccoli did, however, provide greater protection than cooked broccoli and control diets in terms of gross DNA damage as …
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The Metabolic Fate of Glucoraphanin in F344 Rats
Broccoli is the richest dietary source of the potent isothiocyanate, sulforaphane (SF). Sulforaphane has been shown to have multiple mechanisms to fight cancer. However, sulforaphane is present in broccoli as its precursor, glucoraphanin (GP). Previous studies have reported that humans do not have …
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The bioavailability of sulforaphane from broccoli products in men and its epigenetic activity
Epidemiological data show a correlation between broccoli consumption and an anti-cancer benefit. This benefit is attributed to the isothiocyanate sulforaphane (SF). Sulforaphane is derived from the myrosinase-catalyzed hydrolysis of glucoraphanin. Both glucoraphanin and myrosinase are present in …