The cancer protective effect of cruciferous vegetables has been attributed to induction of phase II enzymes. But cruciferous vegetables also induce cytochrome P4501A2 (CYP1A2), which catalyzes the metabolic activation of various procarcinogens, including aromatic amines in tobacco. Thus, frequent intake of cruciferous vegetables could also result in cancer-enhancing effects. GSTM1 is involved i...

Recent findings show that approximately 87% of the U.S. population fail to meet the vegetable intake recommendations, with unpleasant taste of vegetables being listed as the primary reason for this shortfall. In this study, spice and herb seasoning was used to enhance palatability of vegetables, in order to increase consumer acceptance. In total, 749 panelists were screened and recruited as spe...

OBJECTIVE To determine low-income consumers' attitudes and behaviour towards fruit and vegetables, in particular issues of access to, affordability of and motivation to eat fruit and vegetables. DESIGN AND SETTING Questionnaire survey mailed to homes owned by a large UK housing association. PARTICIPANTS Participants were 680 low-income men and women, aged 17-100 years. RESULTS Age, employ...

Historical PersPective The wide variety of fermented foods can be classified by the products of the fermentation, such as alcohol (beer, wine); organic acids, including lactic acid and acetic acid (vegetables, dairy); carbon dioxide (bread); and amino acids or peptides from protein (fish fermentations and others) (35, 56, 96, 97). Food fermentation is one of the earliest technologies developed ...

The oxidation of ascorbic acid to dehydroascorbic acid may be cat,alyzed by copper (1, 8)) by ot,her metals (11) and metallic compounds, by norit charcoal (5)) and by an enzyme or enzyme complex (12, 13). The dehydroascorbic acid has an antiscorbutic activity similar to that of ascorbic acid (6) and may be reduced to the latter by the use of H,S and other reductants (14) The existence of ascorb...

Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...

OBJECTIVE Consuming a variety of fruit and vegetables provides many different micronutrients and bioactive compounds. Whether this contributes to the beneficial association between fruit and vegetables and incident CHD and stroke is unknown. DESIGN Prospective population-based cohort study. SETTING The Netherlands. SUBJECTS Men and women (n 20 069) aged 20-65 years. Participants completed...