Results 31 to 40 of about 37,409 (251)
, 2020 Broccoli (Brassica oleracea var. italica) is a biennial plant belonging to the Brassicaceae family that is eaten as a vegetable throughout the world. The edible plant parts are the stalk and large flowering head. Broccoli is a rich source of vitamin C and vitamin K. It also contains considerable amounts of vitamins B1, B3, B5, B6, and E.
Nagraj, Geetha Shree +3 more
openaire +4 more sources
Broccoli or Sulforaphane: Is It the Source or Dose That Matters?
Molecules, 2019 There is robust epidemiological evidence for the beneficial effects of broccoli consumption on health, many of them clearly mediated by the isothiocyanate sulforaphane.
Yoko Yagishita +3 more
semanticscholar +1 more source
Foods, 2021 In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and ...
U. Krupa‐Kozak +5 more
semanticscholar +1 more source
Bacterial Diversity and Dominant Spoilage Microorganisms in Fresh-Cut Broccoli
Applied Sciences, 2022 Different cutting types not only affect the quality and bioactive substances of broccoli but may produce wounding stress that influences the quantity and diversity of microorganisms and finally leads to safety concerns.
Siqi Cui +4 more
doaj +1 more source
Influence of Fermentation on the Alleviative Effect of Glucosinolates from Broccoli Florets on Oxidative Stress in Caenorhabditis elegans [PDF]
Shipin Kexue, 2023 To investigate the effect of lactic acid bacteria (LAB) fermentation on the antioxidant activity of glucosinolates from broccoli florets, the glucosinolate composition and in vitro antioxidant activity of broccoli florets fermented by Lactobacillus ...
WANG Xuan, LIU Yijun, YU Jie, TAN Zhengwei, XIA Xiaoxia, ZHAO Jichun, MING Jian
doaj +1 more source
Isothiocyanate from Broccoli, Sulforaphane, and Its Properties
Journal of Medicinal Food, 2019 Sulforaphane is an isothiocyanate occurring in stored form as glucoraphanin in cruciferous vegetables such as cabbage, cauliflower, and kale, and at high levels in broccoli especially in broccoli sprouts.
A. Vanduchová +2 more
semanticscholar +1 more source
Frontiers in Nutrition, 2021 Nonalcoholic fatty liver disease (NAFLD) is linked to obesity, type 2 diabetes, hyperlipidemia, and gut dysbiosis. Gut microbiota profoundly affects the host energy homeostasis, which, in turn, is affected by a high-fat diet (HFD) through the liver-gut ...
Gil Zandani +5 more
doaj +1 more source
Effects of Different Drying Methods on the Quality of Broccoli Stems and Leaves [PDF]
Shipin KexueIn order to investigate and evaluate the processibility of broccoli by-products (stems and leaves) and hence to provide a reference for their rational utilization, this study investigated the physicochemical properties and nutritional quality of broccoli
LI Ziyu, WU Ting, MA Shuainan, XU Xiaoyun
doaj +1 more source
Advances in Genetics and Molecular Breeding of Broccoli
Horticulturae, 2021 Broccoli (Brassica oleracea L. var. italica) is one of the most important vegetable crops cultivated worldwide. The market demand for broccoli is still increasing due to its richness in vitamins, anthocyanins, mineral substances, fiber, secondary ...
Fengqing Han +9 more
doaj +1 more source
Frontiers in Nutrition, 2021 Broccoli sprouts are a convenient and rich source of the glucosinolate glucoraphanin, which can generate the chemopreventive agent sulforaphane through the catalytic actions of plant myrosinase or β-thioglucosidases in the gut microflora.
J. Fahey, T. Kensler
semanticscholar +1 more source