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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |