Results 211 to 220 of about 4,001 (226)

Quantitative determination of glucoraphanin in Brassica vegetables by micellar electrokinetic capillary chromatography

Analytica Chimica Acta, 2010
Glucoraphanin, a glucosinolate, is found naturally in plants and is present in relatively high concentrations in broccoli. Glucosinolates have received much attention as studies have indicated that a diet rich in them may provide some protection from certain cancers.
Iris, Lee, Mary C, Boyce, Michael C, Breadmore   +2 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

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

Genetic combining ability of glucoraphanin level and other horticultural traits of broccoli

Euphytica, 2005
Broccoli (Brassica oleracea L., Italica Group) is a source of glucosinolates and their respective isothiocyanate metabolites that are believed to have chemoprotective properties in humans. Glucoraphanin (4-methylsulfinyl-butyl glucosinolate) is a predominant glucosinolate of broccoli.
Jason M. Abercrombie, Mark W. Farnham, James W. Rushing   +2 more
openaire   +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

Extraction and Purification of Glucoraphanin by Preparative High-Performance Liquid Chromatography (HPLC)

Journal of Chemical Education, 2011
A student activity that focuses on the isolation of glucoraphanin from broccoli using preparative high-performance liquid chromatography (HPLC) is presented here. Glucoraphanin is a glucosinolate, whose byproducts are known to possess anticancer properties. It is present naturally at high levels in broccoli and other Brassica vegetables.
Iris Lee, Mary C. Boyce
openaire   +1 more source

A Glance at… Broccoli, glucoraphanin, and sulforaphane

Nutrition, 2015
Michael J, Glade, Michael M, Meguid
openaire   +2 more sources

Variation of glucosinolates and quinone reductase activity among different varieties of Chinese kale and improvement of glucoraphanin by metabolic engineering

Food Chemistry, 2015
Bo Sun, Huiying Miao, Congxi Cai
exaly  

Brokkoli – immer eine zuverlässige Quelle für Glucoraphanin und Sulforaphan?

Lebensmittelchemie
Matthias Lechtenberg, Andreas Hensel
openaire   +1 more source

Glucosinolate hydrolysis and bioavailability of resulting isothiocyanates: Focus on glucoraphanin

Journal of Functional Foods, 2014
Donato Angelino
exaly