Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing (Q57619914)

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21 December 2019

title

Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing (English)

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21 December 2019

2

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Katarzyna Pawlak-Lemanska

21 December 2019

3

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21 December 2019

Bożena Tyrakowska

6

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21 December 2019

author name string

A Gliszczyńska-Swigło

1

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21 December 2019

J Chmielewski

4

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21 December 2019

T Borkowski

5

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21 December 2019

publication date

1 November 2006

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Food Additives and Contaminants

21 December 2019

published in

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21 December 2019

volume

23

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21 December 2019

issue

11

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21 December 2019

page(s)

1088-1098

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Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence

21 December 2019

cites work

1 reference

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Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli

21 January 2018

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Selective increase of the potential anticarcinogen 4-methylsulphinylbutyl glucosinolate in broccoli

21 January 2018

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Ischemic heart disease and antioxidants: mechanistic aspects of oxidative injury and its prevention

21 January 2018

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Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals.

21 January 2018

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Variation of glucosinolates in vegetable crops of Brassica oleracea

21 January 2018

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Lutein, zeaxanthin, and the macular pigment

21 January 2018

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The mustard oil bomb: Rectified analysis of the subcellular organisation of the myrosinase system

21 January 2018

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Cruciferous vegetables and cancer prevention

21 January 2018

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The adoption of Mediterranean diet attenuates the development of acute coronary syndromes in people with the metabolic syndrome

21 January 2018

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Ascorbigen and other indole-derived compounds from Brassica vegetables and their analogs as anticarcinogenic and immunomodulating agents

21 January 2018

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The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition

21 January 2018

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Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety

21 January 2018

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Antioxidant activity applying an improved ABTS radical cation decolorization assay

21 January 2018

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Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking

21 January 2018

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Potential bioactive compounds in health promotion from broccoli cultivars grown in Spain

21 January 2018

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Characterisation of flavonols in broccoli (Brassica oleracea L. var. italica) by liquid chromatography-uV diode-array detection-electrospray ionisation mass spectrometry

21 January 2018

1 reference

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A major inducer of anticarcinogenic protective enzymes from broccoli: isolation and elucidation of structure

21 January 2018

1 reference

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The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

21 January 2018

1 reference

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Composition and content of flavonol glycosides in broccoli florets (Brassica olearacea) and their fate during cooking

21 January 2018

0 references

Identifiers

DOI

10.1080/02652030600887594

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17071511%20AND%20SRC:MED&resulttype=core&format=json

21 December 2019

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