Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli.
Abstract
Sulforaphane, an isothiocyanate from broccoli, is one of the most potent food-derived anticarcinogens. This compound is not present in the intact vegetable, rather it is formed from its glucosinolate precursor, glucoraphanin, by the action of myrosinase, a thioglucosidase enzyme, when broccoli tissue is crushed or chewed. However, a number of studies have demonstrated that sulforaphane yield from glucoraphanin is low, and that a non-bioactive...
Paper Details
Title
Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli.
DOI
Published Date
May 1, 2004
Journal
Volume
65
Issue
9
Pages
1273 - 1281
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