Results 181 to 190 of about 3,475 (207)

Oral Glucoraphanin and Curcumin Supplements Modulate Key Cytoprotective Enzymes in the Skin of Healthy Human Subjects: A Randomized Trial

Metabolites
Background/Objectives: Oxidative stress plays a pivotal role in skin aging and carcinogenesis. Phytochemicals such as sulforaphane (SF, from broccoli sprouts or seeds) or curcumin (CUR, from turmeric) can be highly protective against this stress.
A. Chien, Hua Liu, S. Rachidi, J. Feig, Ruizhi Wang, K. Wade, K. Stephenson, Aysegul Sevim Kecici, J.W Fahey, Sewon Kang   +9 more
semanticscholar   +1 more source

Nitrate reductase BoNIA2b responds to nitric oxide to positively regulate the accumulation of Glucoraphanin and Sulforaphane in broccoli hairy roots.

International Journal of Biological Macromolecules
Glucoraphanin (GRA) and sulforaphane (SF) are potent anticancer compounds. Understanding their accumulation mechanisms is crucial for increasing their levels in broccoli.
jinyu Bao, Wenhui Wang, Lei Ma, Guiping Chen, Shimin Lan, Jie Cao, Ping Sun, Xiaoxiao Qin, Shaoying Ma, Sheng Li   +9 more
semanticscholar   +1 more source

Glucoraphanin hydrolysis by microbiota in the rat cecum results in sulforaphane absorption

Food & Function, 2010
In the absence of the plant enzyme myrosinase, such as in cooked broccoli, glucoraphanin is considered to be hydrolyzed by bacteria in the lower gut to produce the bioactive isothiocyanate sulforaphane. Simulated digestion using US Pharmacopeia methods caused no loss of glucoraphanin, confirming that glucoraphanin is not destroyed by digestive enzymes ...
Ren-Hau, Lai, Michael J, Miller, Elizabeth, Jeffery   +2 more
openaire   +2 more sources

Optimization of sulforaphane bioavailability from a glucoraphanin-rich broccoli seed extract in a model of dynamic gastric digestion and absorption by Caco-2 cell monolayers.

Food & Function
Broccoli is recognized for its health benefits, attributed to the high concentrations of glucoraphanin (GR). GR must be hydrolyzed by myrosinase (Myr) to form the bioactive sulforaphane (SF).
Wei Zhu, E. Cremonini, Angela F Mastaloudis, Alyson E Mitchell, G. Bornhorst, Patricia I. Oteiza   +5 more
semanticscholar   +1 more source

Insights into the loss of glucoraphanin in post-harvested broccoli--Possible involvement of the declined supply capacity of sulfur donor.

Plant Science, 2022
The loss of characteristic nutrient glucoraphanin during the shelf life seriously affects the nutritional quality of broccoli. Here, we monitored the changes in the levels of sulfur donors (cysteine and glutathione) required for glucoraphanin ...
Qingxi Yang, Man-li Luo, Qian Zhou, Ying-bo Zhao, Jianye Chen, Shu-juan Ji   +5 more
semanticscholar   +1 more source

Formation of glucoraphanin by chemoselective oxidation of natural glucoerucin: A chemoenzymatic route to sulforaphane

Bioorganic & Medicinal Chemistry Letters, 1999
A new semi-synthetic way to produce glucoraphanin (2), the bio-precursor of the potential anticarcinogen sulforaphane (3), has been developed. Starting from glucoerucin (1), isolated from ripe seeds of Eruca sativa, glucoraphanin was obtained through chemoselective oxidation.
R, Iori, R, Bernardi, D, Gueyrard, P, Rollin, S, Palmieri   +4 more
openaire   +2 more sources

Brokkoli – immer eine zuverlässige Quelle für Glucoraphanin und Sulforaphan?

Lebensmittelchemie
M. Lechtenberg, A. Hensel
semanticscholar   +2 more sources

Glucoraphanin and sulforaphane evolution during juice preparation from broccoli sprouts

Food Chemistry, 2018
Broccoli sprouts are considered functional food as they are naturally enriched in glucoraphanin (GR) that is the biological precursor of the anticancer compound sulforaphane (SFN). Due to its health promoting value, also broccoli sprout juice is becoming very popular.
Cristiano Bello, Mariateresa Maldini, Simona Baima, Cristina Scaccini, Fausta Natella   +4 more
openaire   +2 more sources

Collard landraces are novel sources of glucoraphanin and other aliphatic glucosinolates

Plant Breeding, 2015
AbstractThe glucosinolate make‐up of the edible parts of some Brassica oleracea L. crops has been investigated previously, but the leafy‐green collard (B. oleracea var. viridis) remains relatively unstudied on this topic. Due to this lack of information, a collection of US landraces was examined for glucosinolate content of leaves.
Zachary Stansell, Wendy Cory, David Couillard, Mark Farnham   +3 more
openaire   +1 more source

Nondestructive determination of glucoraphanin in broccoli by deep learning and phenotypic fusion

Frontiers in Sustainable Food Systems
The accurate quantification of glucoraphanin (GRA), a crucial health-promoting compound in broccoli, is vital for assessing its nutritional quality. However, traditional methods relying on destructive laboratory assays hinder rapid quality monitoring ...
Zhen Chen, Lukang Shi, Xu Bao, Yun Wang, Yi Li, Yang Li, Xuefei Cai, Feng Li   +7 more
semanticscholar   +1 more source