Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates

• Published in: Proceedings of the Nutrition Society Vol. 66; no. 1; pp. 69 - 81
• Main Authors: Rungapamestry, Vanessa, Duncan, Alan J., Fuller, Zoë, Ratcliffe, Brian
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.02.2007; Cambridge Univesity Press
• Subjects: 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

The protective effects of brassica vegetables against cancer may be partly related to their glucosinolate content. Glucosinolates are hydrolysed by plant myrosinase following damage of plant tissue. Isothiocyanates are one of the main groups of metabolites of glucosinolates and are implicated in the...