Microwave pretreatment enhances the formation of cabbage sulforaphane and its bioaccessibility as shown by a novel dynamic soft rat stomach model
Microwave (MW) pretreatment was used to increase the sulforaphane content in cabbages. In vitro digestion in rat stomach and shaking flask was then investigated to monitor the bioaccessible sulforaphane content in the pretreated cabbages. Microstructural changes of cabbages were observed and used to...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-04-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618300549 |