Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 18

1.

Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.

Pellegrini N, Chiavaro E, Gardana C, Mazzeo T, Contino D, Gallo M, Riso P, Fogliano V, Porrini M.

J Agric Food Chem. 2010 Apr 14;58(7):4310-21. doi: 10.1021/jf904306r.

PMID:
20218674
2.

The effect of cooking on the phytochemical content of vegetables.

Palermo M, Pellegrini N, Fogliano V.

J Sci Food Agric. 2014 Apr;94(6):1057-70. doi: 10.1002/jsfa.6478. Epub 2013 Dec 13. Review.

PMID:
24227349
3.

A mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: a review.

Nugrahedi PY, Verkerk R, Widianarko B, Dekker M.

Crit Rev Food Sci Nutr. 2015;55(6):823-38. doi: 10.1080/10408398.2012.688076. Review.

PMID:
24915330
4.

An overview of health-promoting compounds of broccoli (Brassica oleracea var. italica) and the effect of processing.

Mahn A, Reyes A.

Food Sci Technol Int. 2012 Dec;18(6):503-14. doi: 10.1177/1082013211433073. Review.

PMID:
23175779
5.

Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates.

Rungapamestry V, Duncan AJ, Fuller Z, Ratcliffe B.

Proc Nutr Soc. 2007 Feb;66(1):69-81. Review.

PMID:
17343774
6.

The beneficial effects of Brassica vegetables on human health.

Kapusta-Duch J, Kopeć A, Piatkowska E, Borczak B, Leszczyńska T.

Rocz Panstw Zakl Hig. 2012;63(4):389-95. Review.

7.

Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health.

Verkerk R, Schreiner M, Krumbein A, Ciska E, Holst B, Rowland I, De Schrijver R, Hansen M, Gerhäuser C, Mithen R, Dekker M.

Mol Nutr Food Res. 2009 Sep;53 Suppl 2:S219. doi: 10.1002/mnfr.200800065. Review.

PMID:
19035553
8.

Bioactive organosulfur phytochemicals in Brassica oleracea vegetables--a review.

Stoewsand GS.

Food Chem Toxicol. 1995 Jun;33(6):537-43. Review.

PMID:
7797181
9.

Epidemiological studies on brassica vegetables and cancer risk.

Verhoeven DT, Goldbohm RA, van Poppel G, Verhagen H, van den Brandt PA.

Cancer Epidemiol Biomarkers Prev. 1996 Sep;5(9):733-48. Review.

10.

Vegetables, fruit and phytoestrogens as preventive agents.

Potter JD, Steinmetz K.

IARC Sci Publ. 1996;(139):61-90. Review.

PMID:
8923020
11.

Potential health benefits of broccoli- a chemico-biological overview.

Vasanthi HR, Mukherjee S, Das DK.

Mini Rev Med Chem. 2009 Jun;9(6):749-59. Review.

PMID:
19519500
12.

Maintaining antioxidant potential of fresh fruits and vegetables after harvest.

Villa-Rodriguez JA, Palafox-Carlos H, Yahia EM, Ayala-Zavala JF, Gonzalez-Aguilar GA.

Crit Rev Food Sci Nutr. 2015;55(6):806-22. doi: 10.1080/10408398.2012.685631. Review.

PMID:
24915343
13.

A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables.

Kamiloglu S, Toydemir G, Boyacioglu D, Beekwilder J, Hall RD, Capanoglu E.

Crit Rev Food Sci Nutr. 2016 Jul 29;56 Suppl 1:S110-29. doi: 10.1080/10408398.2015.1045969. Review.

PMID:
26191781
14.

Brassica foods as a dietary source of vitamin C: a review.

Domínguez-Perles R, Mena P, García-Viguera C, Moreno DA.

Crit Rev Food Sci Nutr. 2014;54(8):1076-91. doi: 10.1080/10408398.2011.626873. Review.

PMID:
24499123
15.

State of polyphenols in the drying process of fruits and vegetables.

McSweeney M, Seetharaman K.

Crit Rev Food Sci Nutr. 2015;55(5):660-9. doi: 10.1080/10408398.2012.670673. Review.

PMID:
24915359
16.

In nutrition, can we "see" what is good for us?

Barnes S, Prasain J, Kim H.

Adv Nutr. 2013 May 1;4(3):327S-34S. doi: 10.3945/an.112.003558. Review.

17.

Effects of light quality on the accumulation of phytochemicals in vegetables produced in controlled environments: a review.

Bian ZH, Yang QC, Liu WK.

J Sci Food Agric. 2015 Mar 30;95(5):869-77. doi: 10.1002/jsfa.6789. Epub 2014 Jul 21. Review.

PMID:
24930957
18.

Bioavailability of Plant-Derived Antioxidants.

Abourashed EA.

Antioxidants (Basel). 2013 Nov 5;2(4):309-25. doi: 10.3390/antiox2040309. Review.

Supplemental Content

Support Center