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Microwave cooking increases sulforaphane level in broccoli

Sulforaphane (SFR), an anticarcinogenic compound, forms from the hydrolysis of glucoraphanin (GLR) in broccoli. Cooking methods have been shown to affect broccoli GLR and SFR levels, but little is known about the effect of lightly cooking processes on them. In this study, the effects of microwave an...

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Detalles Bibliográficos
Autores principales:	Lu, Yingjian, Pang, Xinyi, Yang, Tianbao
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7174218/ https://www.ncbi.nlm.nih.gov/pubmed/32328271 http://dx.doi.org/10.1002/fsn3.1493

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