Total isothiocyanate yield from raw cruciferous vegetables commonly consumed in the United States
| Autor: | Yuesheng Zhang, Li Tang, Christine B. Ambrosone, Joseph D. Paonessa, Susan E. McCann |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Nutrition and Dietetics
Wet weight Cruciferous vegetables Chemistry Nutrition. Foods and food supply Phytochemicals Glucosinolates Medicine (miscellaneous) Western Diets Food composition data food.food Article Mustard Greens Human health chemistry.chemical_compound food Isothiocyanates Yield (wine) The United States Isothiocyanate Food composition TX341-641 Food science Food Science |
| Zdroj: | Journal of Functional Foods, Vol 5, Iss 4, Pp 1996-2001 (2013) |
| ISSN: | 1756-4646 |
| Popis: | Dietary isothiocyanates are a group of promising chemopreventive agents obtained primarily from cruciferous vegetables. Due to their potent chemopreventive and/or anti-cancer activities, there is a growing interest in assessing dietary isothiocyanate exposure and its impact on human health. Using the HPLC-based cyclocondensation assay, the current study measured total isothiocyanate yield from raw cruciferous vegetables. A total of 73 samples comprising nine types of cruciferous vegetables were analyzed. We observed a wide range of isothiocyanate content across the individual vegetables with an average level of 16.2 μmol/100 g wet weight, ranging from 1.5 μmol in raw cauliflower to 61.3 μmol in raw mustard greens. The data represent the maximum amount of isothiocyanates released from the intake of raw cruciferous vegetables. Given that the vegetables assayed in this study include the most commonly consumed cruciferous vegetables in western diets, the data may be particularly useful in estimation of dietary isothiocyanate exposure in these populations. However, due to the variation observed within each vegetable, biomarkers such as urinary isothiocyanate level may be necessary for accurate estimation of individual exposure. |
| Databáze: | OpenAIRE |
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