Bioaccessibility of Principal Health Promoting Compounds in Broccoli Parthenon and Savoy Cabbage Dama
Brassicas, bioactive compounds, bioaccessibility, in vitro, gastrointestinal digestion
Abstract
Abstract not found
Downloads
How to Cite
References
Nieves Baenas, Isabel Gómez-Jodar, Diego Moreno, Cristina García-Viguera, Paula Periago (2017) Broccoli and radish sprouts are safe and rich in bioactive phytochemicals. 127, 60-67.
M Bernalte, M Lozano, M Ayuso, M Vidal, M García, M Hernández, R García, J García (2007) Compuestos fitoquímicos antioxidantes en diferentes cultivares de bróculi (Brassica oleracea L. var. italica) de Extremadura. 48, 654-657.
Juana Carbonell‐capella, Magdalena Buniowska, Francisco Barba, María Esteve, Ana. Frígola (2014) Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review. 13(2), 155-171.
B Chen, Y Chen (1993) Stability of chlorophylls and carotenoids in sweet potato leaves during microwave cooking. 41(8), 1315-1320.
J Clarke, A Hsu, K Riedl, D Bella, S Schwartz, J Stevens, E Ho (2011) Bioavailability and inter-conversion of sulforaphane and erucin in human subjects consuming broccoli sprouts or broccoli supplement in a cross-over study design. 64, 456-463.
J Cohen, A Kristal, J Stanford (2000) Fruit and vegetable intakes and prostate cancer. 92, 61-68.
Alan Crozier, Daniele Del Rio, Michael Clifford (2010) Bioavailability of dietary flavonoids and phenolic compounds. 31(6), 446-467.
A Deschene, G Paliyath, E Lougheed, E Dumbroff, J Thompson (1991) Membrane deterioration during postharvest senescence of broccoli florets: modulation by temperature and controlled atmosphere storage. 1(1), 19-31.
Richard Dixon (2001) Natural products and plant disease resistance. 411(6839), 843-847.
R Faulks, S Southon (2005) Challenges to understanding and measuring carotenoid bioavailability. 1740(2), 95-100.
M Fernández-León, A Fernández-León, M Lozano, M Ayuso, D González-Gómez (2012) Identification, quantification and comparison of the principal bioactive compounds and external quality parameters of two broccoli cultivars. 4(2), 465-473.
M Fernández-León, M Lozano, M Ayuso, A Fernández-León, D González-Gómez (2010) Fast and accurate alternative UV-chemometric method for the determination of chlorophyll A and B in broccoli (Brassica oleracea Italica) and cabbage (Brassica oleracea Sabauda) plants. 23(8), 809-813.
A Fernández-León, M Lozano, D González, M Ayuso, M Fernández-León (2014) Bioactive compounds content and total antioxidant activity of two Savoy cabbages. 32, 549-554.
J Fruton (1971) Pepsin. 138.
M García, M Lozano, V Montero De Espinosa, M Ayuso, M Bernalte, M Vidal-Aragón, M Pérez (2007) Agronomic characteristics and carotenoid content of five Bola-type paprika red pepper (Capsicum annuum L.) cultivars. 113, 202-207.
M García, J González, M Lozano, M Ayuso, M Bernalte, M Pacheco, P Calvo, M Martínez, R Benítez-Donoso, C Campillo (2005) Comportamiento agronómico e industrial de cultivares de bróculi en las Vegas del Guadiana. 5, 126-133.
María Gil, Federico Ferreres, Francisco Tomás-Barberán (1999) Effect of Postharvest Storage and Processing on the Antioxidant Constituents (Flavonoids and Vitamin C) of Fresh-Cut Spinach. 47(6), 2213-2217.
Angel Gil-Izquierdo, Pilar Zafrilla, Francisco Tomás-Barberán (2002) An in vitro method to simulate phenolic compound release from the food matrix in the gastrointestinal tract. 214(2), 155-159.
D González-Gómez, M Lozano, A Fernández-León, M Fernández-León, F Cañada-Cañada (2011) PLS calibration to resolve overlapping peaks of lutein and zeaxanthin in vegetable samples by LC. 30, 358-363.
E Koh, K Wimalasiri, A Chassy, A Mitchell (2009) Content of ascorbic acid, quercetin, kaempferol and total phenolics in commercial broccoli. 22, 637-643.
Paul Kroon, Michael Clifford, Alan Crozier, Andrea Day, Jennifer Donovan, Claudine Manach, Gary Williamson (2004) How should we assess the effects of exposure to dietary polyphenols in vitro?. 80(1), 15-21.
Jun-Beum Lee, Joungjwa Ahn, Jonghwi Lee, Hae-Soo Kwak (2003) The microencapsulated ascorbic acid releasein vitro and its effect on iron bioavailability. 26(10), 874-879.
V Lima, E Mélo, M Maciel, F Prazeres, R Musser, D Lima (2005) Total phenolic and carotenoid contents in acerola genotypes harvested at three ripening stages. 90(4), 565-568.
H Lichtenthaler, G Kuhn, U Prenzel, C Buschmann, D Meier (1982) Adaptation of chloroplast-ultrastructure and chlorophyll-protein levels to high light and low light growth conditions. 37, 464-475.
G Maiani, M Periago Caston, G Catasta, E Toti, I Goñi Cambrodón, A Bysted, F Granado-Lorencio, B Olmedilla-Alonso, P Knuthsen, M Valoti, V Böhm, E Mayer-Miebach, D Behsnilian, U Schlemmer (2009) Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans. 53, 194-S218.
Claudine Manach, Gary Williamson, Christine Morand, Augustin Scalbert, Christian Rémésy (2005) Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. 81(1), 230S-242S.
A Meléndez-Martínez, I Vicario, F Heredia (2004) Estabilidad de los pigmentos carotenoides en los alimentos. 54.
M Minguez-Mosquera, Damaso. Hornero-Mendez (1993) Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC. 41(10), 1616-1620.
O O'connell, L Ryan, N O'brien (2007) Xanthophyll carotenoids are more bioaccessible from fruits than dark green vegetables. 27, 258-264.
L O'sullivan, M Jiwan, T Daly, N O'brien (2010) Bioaccessibility, uptake, and transport of carotenoids from peppers (Capsicum spp.) using the coupled in vitro digestion and human intestinal Caco-2 cell model. 58, 5374-5379.
J Ornelas-Paz, E Yahia, A Gardea-Béjar, J Pérez-Martínez, V Ibarra-Junquera, M Escalante-Minakata, S Ruiz-Cruz, E Ochoa-Reyes (2012) Biodisponibilidad y actividad biológica de carotenoides y vitamina A. 293-327.
M Ruíz-Méndez, M Dobarganes (2007) Oil Refining.
Antonio Pérez-Vicente, Angel Gil-Izquierdo, Cristina García-Viguera (2002) In Vitro Gastrointestinal Digestion Study of Pomegranate Juice Phenolic Compounds, Anthocyanins, and Vitamin C. 50(8), 2308-2312.
(2000) United States Pharmacopeia and National Formulary (USP-NF).
A Podsedek (2007) Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. 40, 1-11.
F Saura-Calixto, J Serrano, I Goñi (2007) Intake and bioaccessibility of total polyphenols in a whole diet. 101, 492-501.
María Selma, Juan Espín, Francisco Tomás-Barberán (2009) Interaction between Phenolics and Gut Microbiota: Role in Human Health. 57(15), 6485-6501.
Jagdish Singh, A Upadhyay, Kundan Prasad, Anant Bahadur, Mathura Rai (2007) Variability of carotenes, vitamin C, E and phenolics in Brassica vegetables. 20(2), 106-112.
(2007) Selected Nutrient Content of Foods From USDA National Nutrient Database.
F Vallejo, F Tomás-Barberán, C García-Viguera (2003) Health-promoting compounds in broccoli as influenced by refrigered transport and retail sale period. 51, 3029-3034.
F Vallejo, F Tomás-Barberán, C García-Viguera (2003) Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. 83, 1511-1516.
F Vallejo, A Gil-Izquierdo, A Peréz-Vicente, C García-Viguera (2004) In vitro gastrointestinal digestion study of broccoli inflorescence phenolic compounds, glucosinolates, and vitamin C. 52, 135-138.
Jianbo Xiao, Weibin Bai (2019) Bioactive phytochemicals. 59(6), 827-829.
Zhenlei Xiao, Steven Rausch, Yaguang Luo, Jianghao Sun, Lu Yu, Qin Wang, Pei Chen, Liangli Yu, John Stommel (2019) Microgreens of Brassicaceae: Genetic diversity of phytochemical concentrations and antioxidant capacity. 101, 731-737.
Kyung-Jin Yeum, Robert Russell (2002) CAROTENOID BIOAVAILABILITY AND BIOCONVERSION. 22(1), 483-504.
S Zapata, J Dufour (1992) Ascorbic, dehydroascorbic and isoascorbic acid simultaneous determinations by reverse phase ion interaction HPLC. 57, 506-511.
H Zhuang, D Hildebrand, M Barth (1995) Senescence of broccoli buds is related to changes in lipid peroxidation. 43, 2585-2591.
Published
2024-01-04
Issue
Section
License
Copyright (c) 2023 Authors and Global Journals Private Limited

This work is licensed under a Creative Commons Attribution 4.0 International License.