Cutting Broccoli
نویسندگان
چکیده
منابع مشابه
Stability of Bioactive Compounds in Broccoli as Affected by Cutting Styles and Storage Time.
Broccoli contains bioactive molecules and thus its consumption is related with the prevention of chronic and degenerative diseases. The application of wounding stress to horticultural crops is a common practice, since it is the basis for the fresh-cut produce industry. In this study, the effect of four different cutting styles (CSs) (florets (CS1), florets cut into two even pieces (CS2), floret...
متن کاملAscorbate metabolism in harvested broccoli.
The ascorbate content declined rapidly in broccoli (Brassica oleracea L. var. italica) florets, but not in the stem tissue, during post-harvest senescence. Ascorbate peroxidase (APX), ascorbate oxidase (AO), l-galactono-1,4-lactone dehydrogenase (GLDH), monodehydroascorbate reductase (MDAR), dehydroascorbate reductase (DHAR), and glutathione reductase (GR) were investigated in gene expression a...
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Objective Pharmacological treatment of Helicobacter pylori (H. pylori) infection is based on the use of at least two antibiotics with a double dose of proton pump inhibitor which results in antibiotic resistance. Anti-helicobacterial activity of sulforaphane-rich broccoli has been evaluated in laboratory studies. This study aimed to systematically review the conducted randomized clinical trials...
متن کاملSulforaphane, a dietary component of broccoli/broccoli sprouts, inhibits breast cancer stem cells.
PURPOSE The existence of cancer stem cells (CSCs) in breast cancer has profound implications for cancer prevention. In this study, we evaluated sulforaphane, a natural compound derived from broccoli/broccoli sprouts, for its efficacy to inhibit breast CSCs and its potential mechanism. EXPERIMENTAL DESIGN Aldefluor assay and mammosphere formation assay were used to evaluate the effect of sulfo...
متن کاملHeat inactivation and reactivation of broccoli peroxidase.
Heat inactivation characteristics differed for acidic (A), neutral (N), and basic (B) broccoli peroxidase. At 65 degrees C, A was the most heat stable followed by N and B. The activation energies for denaturation were 388, 189, and 269 kJ/mol for A, N, and B, respectively. Reactivation of N occurred rapidly, within 10 min after the heated enzyme was cooled and incubated at room temperature. The...
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ژورنال
عنوان ژورنال: The Iowa Review
سال: 1998
ISSN: 0021-065X,2330-0361
DOI: 10.17077/0021-065x.5025