Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables

Cruciferous vegetables are primary sources of dietary isothiocyanates (ITCs), a group of phytochemicals showing promising cancer‐chemopreventive activities in multiple cancer models. However, no study has thoroughly examined how cooking affects the yields of ITCs from cruciferous vegetables. In this...

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Detalles Bibliográficos
Autores principales: Wang, Zinian, Kwan, Marilyn L., Pratt, Rachel, Roh, Janise M., Kushi, Lawrence H., Danforth, Kim N., Zhang, Yuesheng, Ambrosone, Christine B., Tang, Li
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/PMC7590320/
https://www.ncbi.nlm.nih.gov/pubmed/33133569
http://dx.doi.org/10.1002/fsn3.1836

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590320/
https://www.ncbi.nlm.nih.gov/pubmed/33133569
http://dx.doi.org/10.1002/fsn3.1836

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