Results 21 to 30 of about 16,182 (246)
Food Chemistry Advances, 2023 Brassica vegetables (Brassicaceae) produce a unique class of compounds known as glucosinolates. The breakdown products of glucosinolates, including isothiocyanates, are recognized as the primary sources of bioactivity and characteristic taste, flavor and
Lara J. Brindisi +5 more
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Glucosinolates, a natural chemical arsenal: More to tell than the myrosinase story
Frontiers in Microbiology, 2023 Glucosinolates are a group of thioglucosides that belong to the class of plant nitrogen-containing natural products. So far, very little biological activity has been associated with intact glucosinolates.
Roula M. Abdel-Massih +5 more
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Advanced Research on Glucosinolates in Food Products [PDF]
, 2022 Glucosinolate-containing foods, such as vegetables from the plant order Brassicales and its derivative products, are valued for their health-beneficial properties.
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Genetic Variability in Glucosinolates in Seed of Brassica juncea: Interest in Mustard Condiment
Journal of Chemistry, 2015 Brassica juncea is mostly used for oil production which implies selection of genotypes with low glucosinolates level and high oil content. In contrast, condiment production needs varieties with high level in some glucosinolates including sinigrin.
Othmane Merah
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PLoS ONE, 2022 The green peach aphid, Myzus persicae (Sulzer) is a generalist pest of various host plants, whose feeding preference and growth performance mainly depends on the quantity and quality of nutrients and defensive metabolites in host plants. Here, we studied
Muhammad Afaq Ahmed +6 more
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Agronomy, 2021 Kohlrabi is considered an important dietary vegetable worldwide. In this study, we investigated the growth and accumulation of phenolic compounds (PCs) and glucosinolates in sprouts of pale green and purple kohlrabi (Brassica oleracea var. gongylodes) in
Ramaraj Sathasivam +6 more
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, 2021 The metabolism of benzyl and phenyl glucosinolates by three phytopathogenic fungal species is investigated and established that A. brassicicola metabolized intact benzyl and phenyl glucosinolates and the corresponding desulfo derivatives.
Chintamani, Thapa +2 more
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The role and effects of glucosinolates of Brassica species - a review
Plant, Soil and Environment, 2002 Glucosinolates are the substituted esters of thio amino acids and their synthesis is based on the corresponding amino acids. Methionine and cysteine are the natural donors in the case of the Brassica plants and L-tryptophane in the indole glucosinolates,
H. Zukalová, J. Vašák
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Glucosinolates in rapeseed as antinutritive factors in animal nutrition [PDF]
Ratarstvo i Povrtarstvo, 2012 Rapeseed has multiple purposes: animal nutrition, production of oil and biodiesel. Content of oil and protein in dry seeds of rapeseed is 40-47% and 19-29%, respectively.
Kokić Bojana, Palić Dragan
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Glucosinolates and Glucosinolate Derivatives: Implications for Protection Against Chemical Carcinogenesis [PDF]
Nutrition Research Reviews, 1994 CONTENTS G L U CO S I N 0 LAT ES : OCCURRENCE AND METABOLIC FATE . G L U C O S I N O L A T E S I N T H E P L A N T . GENESIS O F G L U C O S I N O L A T E D E R I V A T I V E S . Enzymic hydrolysis and autolysis in cruciferous vegetables . Bacterial metabolism of glucosinolates . . F R O M T H E P L A N T T O T H E D I E T : I N F L U E N C E O F F O O
Nugon-Baudon, L., Rabot, Sylvie
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