Cooking Methods for Preserving Isothiocyanates and Reducing Goitrin in Brassica Vegetables

Glucosinolates in Brassica vegetables can be hydrolyzed into various products, e.g., chemopreventive agents, isothiocyanates (ITCs) and anti-thyroid substance, goitrin. Cooking can reduce goitrin but destroy isothiocyanates. This study aimed to optimize cooking conditions for reducing goitrin while...

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Detalles Bibliográficos
Autores principales: Panduang, Thanaporn, Phucharoenrak, Pakkapong, Karnpanit, Weeraya, Trachootham, Dunyaporn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10573036/
https://www.ncbi.nlm.nih.gov/pubmed/37835300
http://dx.doi.org/10.3390/foods12193647

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10573036/
https://www.ncbi.nlm.nih.gov/pubmed/37835300
http://dx.doi.org/10.3390/foods12193647

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