Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables

Cruciferous vegetables are primary sources of dietary isothiocyanates (ITCs), a group of phytochemicals showing promising cancer‐chemopreventive activities in multiple cancer models. However, no study has thoroughly examined how cooking affects the yields of ITCs from cruciferous vegetables. In this...

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Dettagli Bibliografici
Pubblicato in:Food Sci Nutr
Autori principali: Wang, Zinian, Kwan, Marilyn L., Pratt, Rachel, Roh, Janise M., Kushi, Lawrence H., Danforth, Kim N., Zhang, Yuesheng, Ambrosone, Christine B., Tang, Li
Natura: Artigo
Lingua:Inglês
Pubblicazione: John Wiley and Sons Inc. 2020
Soggetti:
Original Research
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7590320/
https://ncbi.nlm.nih.gov/pubmed/33133569
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1836
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