アブラナ科の野菜 "キャベツ類"
English
ブロッコリーのような調理した野菜で生のような効果を保持する方法は?
Sources
Image Credit
Image Credit
http://nutritionfacts.org/
S K Ghawi, L Methven, K Niranjan. The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba). Food Chem. 2013 Jun 1;138(2-3):1734-41.
E B Dosz, E H Jeffery. Commercially produced frozen broccoli lacks the ability to form sulforaphane. Journal of Functional Foods Volume 5, Issue 2, April 2013, Pages 987–990.
L Ferrarini, N Pellegrini, T Mazzeo, C Miglio, S Galati, F Milano, C Rossi, A Buschini. Anti-proliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae. Br J Nutr. 2012 May;107(9):1324-32.
H Olsen, S Grimmer, K Aaby, S Saha, G I A Borge. Antiproliferative Effects of Fresh and Thermal Processed Green and Red Cultivars of Curly Kale (Brassica oleracea L. convar. acephala var. sabellica). J Agric Food Chem. 2012 Aug 1;60(30):7375-83.
S Saha, W Hollands, B Teucher, P W Needs, A Narbad, C A Ortori, D A Barrett, J T Rossiter, R F Mithen P A Kroon. Isothiocyanate concentrations and interconversion of sulforaphane to erucin in human subjects after consumption of commercial frozen broccoli compared to fresh broccoli. Mol Nutr Food Res. 2012 Dec;56(12):1906-16.
E B Dosz, E H Jeffery. Modifying the Processing and Handling of Frozen Broccoli for Increased Sulforaphane Formation. J Food Sci. 2013 Sep;78(9):H1459-63.
R Verkerk, M Schreiner, A Krumbein, E Ciska, B Holst, I Rowland, R D Schrijver, M Hansen, C Gerh!user, R Mithen, M Dekker. Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health. Mol Nutr Food Res. 2009 Sep;53 Suppl 2:S219.
J W Fahey, P Talalay. Antioxidant functions of sulforaphane: a potent inducer of Phase II detoxication enzymes. Food Chem Toxicol. 1999 Sep-Oct;37(9-10):973-9.
J D Clarke, R H Dashwood, E Ho. Multi-targeted prevention of cancer by sulforaphane. Cancer Lett. 2008 Oct 8;269(2):291-304.
C E Guerrero-Beltrána, M Calderón-Oliver, J Pedraza-Chaverri,Y I Chirino. Protective effect of sulforaphane against oxidative stress: Recent advances. Exp Toxicol Pathol. 2012 Jul;64(5):503-8.
C Fimognari, P Hrelia. Sulforaphane as a promising molecule for fighting cancer. Mutat Res. 2007 May-Jun;635(2-3):90-104.
H Liu, A J O Smith, M C Lott, Y Bao, R P Bowater, J R Reddan, I M Wormstone. Sulforaphane Can Protect Lens Cells Against Oxidative Stress: Implications for Cataract Prevention. Invest Ophthalmol Vis Sci. 2013 Aug 5;54(8):5236-48.
A Tarozzi, C Angeloni, M Malaguti, F Morroni, S Hrelia, P Hrelia. Sulforaphane as a Potential Protective Phytochemical against Neurodegenerative Diseases. Oxidative Medicine and Cellular Longevity Volume 2013 (2013), 415078.
J W Fahey, Y Zhang, P Talalay. Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens.Proc Natl Acad Sci U S A. Sep 16, 1997; 94(19): 10367–10372.
Vermeulen M, Klöpping-Ketelaars IW, van den Berg R, Vaes WH. Bioavailability and kinetics of sulforaphane in humans after consumption of cooked versus raw broccoli. J Agric Food Chem. 2008 Nov 26;56(22):10505-9.
Image Credit
http://nutritionfacts.org/
S K Ghawi, L Methven, K Niranjan. The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba). Food Chem. 2013 Jun 1;138(2-3):1734-41.
E B Dosz, E H Jeffery. Commercially produced frozen broccoli lacks the ability to form sulforaphane. Journal of Functional Foods Volume 5, Issue 2, April 2013, Pages 987–990.
L Ferrarini, N Pellegrini, T Mazzeo, C Miglio, S Galati, F Milano, C Rossi, A Buschini. Anti-proliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae. Br J Nutr. 2012 May;107(9):1324-32.
H Olsen, S Grimmer, K Aaby, S Saha, G I A Borge. Antiproliferative Effects of Fresh and Thermal Processed Green and Red Cultivars of Curly Kale (Brassica oleracea L. convar. acephala var. sabellica). J Agric Food Chem. 2012 Aug 1;60(30):7375-83.
S Saha, W Hollands, B Teucher, P W Needs, A Narbad, C A Ortori, D A Barrett, J T Rossiter, R F Mithen P A Kroon. Isothiocyanate concentrations and interconversion of sulforaphane to erucin in human subjects after consumption of commercial frozen broccoli compared to fresh broccoli. Mol Nutr Food Res. 2012 Dec;56(12):1906-16.
E B Dosz, E H Jeffery. Modifying the Processing and Handling of Frozen Broccoli for Increased Sulforaphane Formation. J Food Sci. 2013 Sep;78(9):H1459-63.
R Verkerk, M Schreiner, A Krumbein, E Ciska, B Holst, I Rowland, R D Schrijver, M Hansen, C Gerh!user, R Mithen, M Dekker. Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health. Mol Nutr Food Res. 2009 Sep;53 Suppl 2:S219.
J W Fahey, P Talalay. Antioxidant functions of sulforaphane: a potent inducer of Phase II detoxication enzymes. Food Chem Toxicol. 1999 Sep-Oct;37(9-10):973-9.
J D Clarke, R H Dashwood, E Ho. Multi-targeted prevention of cancer by sulforaphane. Cancer Lett. 2008 Oct 8;269(2):291-304.
C E Guerrero-Beltrána, M Calderón-Oliver, J Pedraza-Chaverri,Y I Chirino. Protective effect of sulforaphane against oxidative stress: Recent advances. Exp Toxicol Pathol. 2012 Jul;64(5):503-8.
C Fimognari, P Hrelia. Sulforaphane as a promising molecule for fighting cancer. Mutat Res. 2007 May-Jun;635(2-3):90-104.
H Liu, A J O Smith, M C Lott, Y Bao, R P Bowater, J R Reddan, I M Wormstone. Sulforaphane Can Protect Lens Cells Against Oxidative Stress: Implications for Cataract Prevention. Invest Ophthalmol Vis Sci. 2013 Aug 5;54(8):5236-48.
A Tarozzi, C Angeloni, M Malaguti, F Morroni, S Hrelia, P Hrelia. Sulforaphane as a Potential Protective Phytochemical against Neurodegenerative Diseases. Oxidative Medicine and Cellular Longevity Volume 2013 (2013), 415078.
J W Fahey, Y Zhang, P Talalay. Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens.Proc Natl Acad Sci U S A. Sep 16, 1997; 94(19): 10367–10372.
Vermeulen M, Klöpping-Ketelaars IW, van den Berg R, Vaes WH. Bioavailability and kinetics of sulforaphane in humans after consumption of cooked versus raw broccoli. J Agric Food Chem. 2008 Nov 26;56(22):10505-9.