نتایج جستجو برای: broccoli

تعداد نتایج: 2134  

2011
Jun Ho Lee Hye Young Lee

The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheet...

Journal: :The Journal of nutrition 2002
Cindy D Davis Huawei Zeng John W Finley

Multiple intestinal neoplasia (Min) mice are a good model for the investigation of the effects of dietary alterations in a genetic model for intestinal cancer. Previous studies have shown that selenium-enriched broccoli is protective against chemically induced colon cancer susceptibility. This study investigated whether selenium-enriched broccoli would be protective against intestinal cancer su...

Journal: :applied food biotechnology 0
ali reza sadeghi islamic azad university, varamin-pishva branch rezvan pourahmad islamic azad university, varamin-pishva branch marjan mokhtare colorectal research center, iran university of medical sciences

background and objective: antibiotic consumption is the main way to cure infection induced by helicobacter pylori. on the other hand, antibiotics have side effects on human body. so, finding an efficient way to replace antibiotic consumption seems necessary. the aim of this study was to investigate the effect of broccoli sprout extract on the viability of probiotic bacteria and yogurt’s physico...

Journal: :The British journal of nutrition 2007
Vanessa Rungapamestry Alan J Duncan Zoë Fuller Brian Ratcliffe

The isothiocyanate, sulforaphane, has been implicated in the cancer-protective effects of brassica vegetables. When broccoli is consumed, sulforaphane is released from hydrolysis of glucoraphanin by plant myrosinase and/or colonic microbiota. The influence of meal composition and broccoli-cooking duration on isothiocyanate uptake was investigated in a designed experiment. Volunteers (n 12) were...

2013
Sung Gyu Lee Jin-Hee Kim Min-Jung Son Eun-Ju Lee Woo-Dong Park Jong-Boo Kim Sam-Pin Lee In-Seon Lee

This study was performed to compare the quality and functionality of broccoli juice as affected by extraction method. Broccoli juice was extracted using method I (NUC Kuvings silent juicer), method II (NUC centrifugal juicer), and method III (NUC mixer), and the quality properties of the broccoli juices were analyzed using three different methods. Additionally, the antioxidative, anticancer, an...

Journal: :Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 2006
Anna-Sigrid Keck John W Finley

Depending on growth conditions, broccoli may be enriched in the isothiocyanate sulforaphane and/or the mineral selenium (Se); both compounds may play an important role in the reduction of intracellular oxidative stress and chronic disease prevention. Sulforaphane up-regulates transcription of Phase II detoxification proteins (e.g. quinone reductase [QR]), whereas Se is needed for the production...

Journal: :Journal of agricultural and food chemistry 2008
Subhendu Mukherjee Hiranmoy Gangopadhyay Dipak K Das

Epidemiological evidence indicates several health benefits of the consumption of broccoli, especially related to chemoprevention. Because broccoli contains high amounts of selenium and glucosinolates (particularly glucoraphanin and isothiocyanate sulforaphane), which can produce redox-regulated cardioprotective protein thioredoxin (Trx), it was reasoned that consumption of broccoli could be ben...

Journal: :Phytochemistry 2004
Nathan V Matusheski John A Juvik Elizabeth H Jeffery

Sulforaphane, an isothiocyanate from broccoli, is one of the most potent food-derived anticarcinogens. This compound is not present in the intact vegetable, rather it is formed from its glucosinolate precursor, glucoraphanin, by the action of myrosinase, a thioglucosidase enzyme, when broccoli tissue is crushed or chewed. However, a number of studies have demonstrated that sulforaphane yield fr...

Journal: :Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology 1998
H J Lin N M Probst-Hensch A D Louie I H Kau J S Witte S A Ingles H D Frankl E R Lee R W Haile

Cruciferous vegetables, especially broccoli, may prevent cancer through anticarcinogenic compounds. For example, broccoli contains isothiocyanates that induce carcinogen-detoxifying enzymes. Glutathione transferase enzymes conjugate isothiocyanates, leading to excretion. We hypothesized that broccoli consumption in combination with the glutathione transferase M1 (GSTM1) null genotype would be a...

2013
Maria H Traka Shikha Saha Stine Huseby Stanislav Kopriva Peter G Walley Guy C Barker Jonathan Moore Gene Mero Frans den Bosch Howard Constant Leo Kelly Hans Schepers Sekhar Boddupalli Richard F Mithen

· Diets rich in broccoli (Brassica oleracea var italica) have been associated with maintenance of cardiovascular health and reduction in risk of cancer. These health benefits have been attributed to glucoraphanin that specifically accumulates in broccoli. The development of broccoli with enhanced concentrations of glucoraphanin may deliver greater health benefits. · Three high-glucoraphanin F1 ...

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