Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates - Rungapamestry, Vanessa; Duncan, Alan J.; Fuller, Zoë; Ratcliffe, Brian (Proceedings of the Nutrition Society, 2007)
Keywords: anticarcinogenic activity; Biological and medical sciences; Brassica; Brassica - chemistry; Brassica - enzymology; Breakdown; Cancer; Cell cycle; chemistry; Cofactors; Colon; Consumption; cooked foods; Cooking; Cooking - methods; enzymatic hydrolysis; enzymology; Epidemiology; Feeding trials; Feeding. Feeding behavior; Food; food preparation; food storage; Fundamental and applied biological sciences. Psychology; Gastrointestinal system; Gastrointestinal tract; Genotypes; Glucosinolates; Glucosinolates - metabolism; Glycoside Hydrolases; Glycoside Hydrolases - metabolism; Hot Temperature; Humans; Hydrolysis; Inactivation; Ingestion; isothiocyanates; Isothiocyanates - metabolism; Leaching; Metabolism; Metabolites; methods; Microflora; neoplasms; Neoplasms - prevention & control; Plant tissues; prevention & control; protective effect; raw foods; thioglucosidase; Time Factors; Transit time; Vegetables; Vertebrates: anatomy and physiology, studies on body, several organs or systems; volatilization; Brassica; Glucosinolate hydrolysis; Storage; Isothiocyanates; preparation and cooking; Cooking; Glucosinolate; Vegetables; Hydrolysis; Vertebrata; Mammalia; Cruciferae; Dicotyledones; Brassica: Glucosinolate hydrolysis: Isothiocyanates: Storage; Angiospermae; Spermatophyta