Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of <i>Brassica oleracea</i> L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement?

Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of <i>Brassica oleracea</i> L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement?

The levels of bioactive compounds in broccoli and their bioavailability following broccoli intake can be affected by the cooking procedures used for vegetable preparation. In the present pilot study, we compared the human plasma bioavailability of antioxidant compounds (β-carotene, lutein and isothi...

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Bibliographic Details
Main Authors: Patrick Orlando, Ancuta Nartea, Sonia Silvestri, Fabio Marcheggiani, Ilenia Cirilli, Phiwayinkosi V. Dludla, Rosamaria Fiorini, Deborah Pacetti, Monica Rosa Loizzo, Paolo Lucci, Luca Tiano
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Antioxidants
Subjects:
broccoli
carotenoids
glucosinolates
isothiocyanate
phylloquinone
steaming
Online Access:https://www.mdpi.com/2076-3921/11/2/209

Internet

https://www.mdpi.com/2076-3921/11/2/209

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