Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods

<i>Brassica</i> vegetables are of great interest due to their antioxidant and anti-inflammatory activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives, the isothiocyanates (ITC). Nevertheless, these compounds are quite unstable when these vegetables are cooked. I...

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Auteurs principaux:	Nieves Baenas, Javier Marhuenda, Cristina García-Viguera, Pilar Zafrilla, Diego A. Moreno
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2019-07-01
Collection:	Foods
Sujets:	<i>Brassica</i> stir-frying steaming boiling HPLC-DAD-ESI-MS/MS UHPLC-QqQ-MS/MS sulforaphane iberin
Accès en ligne:	https://www.mdpi.com/2304-8158/8/7/257
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