Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of Brassica oleracea L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement?

The levels of bioactive compounds in broccoli and their bioavailability following broccoli intake can be affected by the cooking procedures used for vegetable preparation. In the present pilot study, we compared the human plasma bioavailability of antioxidant compounds (β-carotene, lutein and isothi...

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Detalles Bibliográficos
Autores principales: Orlando, Patrick, Nartea, Ancuta, Silvestri, Sonia, Marcheggiani, Fabio, Cirilli, Ilenia, Dludla, Phiwayinkosi V., Fiorini, Rosamaria, Pacetti, Deborah, Loizzo, Monica Rosa, Lucci, Paolo, Tiano, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8868189/
https://www.ncbi.nlm.nih.gov/pubmed/35204095
http://dx.doi.org/10.3390/antiox11020209

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8868189/
https://www.ncbi.nlm.nih.gov/pubmed/35204095
http://dx.doi.org/10.3390/antiox11020209

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