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

Brassica 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. In order...

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Detalles Bibliográficos
Autores principales: Baenas, Nieves, Marhuenda, Javier, García-Viguera, Cristina, Zafrilla, Pilar, Moreno, Diego A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6679111/
https://www.ncbi.nlm.nih.gov/pubmed/31336993
http://dx.doi.org/10.3390/foods8070257

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6679111/
https://www.ncbi.nlm.nih.gov/pubmed/31336993
http://dx.doi.org/10.3390/foods8070257

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