Effect of a Sub-Chronic Oral Exposure of Broccoli (<i>Brassica oleracea</i> L. Var. <i>Italica</i>) By-Products Flour on the Physiological Parameters of FVB/N Mice: A Pilot Study

Effect of a Sub-Chronic Oral Exposure of Broccoli (<i>Brassica oleracea</i> L. Var. <i>Italica</i>) By-Products Flour on the Physiological Parameters of FVB/N Mice: A Pilot Study

Brassica by-products are a source of natural bioactive molecules such as glucosinolates and isothiocyanates, with potential applications in the nutraceutical and functional food industries. However, the effects of oral sub-chronic exposure to broccoli by-product flour (BF) have not yet been evaluate...

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Bibliographic Details
Main Authors: Tânia Martins, Paula Alexandra Oliveira, Maria João Pires, Maria João Neuparth, Germano Lanzarin, Luís Félix, Carlos Venâncio, Maria de Lurdes Pinto, João Ferreira, Isabel Gaivão, Ana Isabel Barros, Eduardo Rosa, Luís Miguel Antunes
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
broccoli flour
by-products
diet
FVB/N mice
glucosinolates
isothiocyanates
Online Access:https://www.mdpi.com/2304-8158/11/1/120

Internet

https://www.mdpi.com/2304-8158/11/1/120

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