Phenolic Component Profiles of Mustard Greens, Yu Choy, and 15 Other Brassica Vegetables
نویسندگان
چکیده
منابع مشابه
Phenolic compounds in Brassica vegetables.
Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom. Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. Phenolic compounds have received considerable attention for being potentially protective factors against cancer and heart diseases, in part because of their potent antioxi...
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Correlation coefficients based on relative concentrations of 13 glucosinolates in the edible parts of 30 culth'ars were determined. Brussels sprouts (Brassica oleracea L. gemmifera group), cauliOower (8. oleracea L. botlJ·tis group), and either marrow-stem or smooth-leafed kale (B, oleracea L. aceplzala group) had similar glucosinolate patterns based on significant correlations (P < 0.01). The ...
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Vegetables belonging to the Brassicaceae family are rich in polyphenols, flavonoids and glucosinolates, and their hydrolysis products, which may have antibacterial, antioxidant and anticancer properties. In the present study, phenolic composition, antibacterial activity and antioxidant capacity of selected Brassica vegetables, including York cabbage, Brussels sprouts, broccoli and white cabbage...
متن کاملEffect of hydrothermal processing on phenolic acids and flavonols contents in selected brassica vegetables.
BACKGROUND Commonly occurring diseases can have the origin in oxidative processes ongoing in the human body. Vegetables of Brassicaceae family are the essential sources of natural antioxidants, especially phenolic compounds, in the human diet. The research was aimed to estimate the content of phenolic compounds in selected vegetables and their quantity changes during hydrothermal processes. M...
متن کاملCompetition of Different Densities of Wild Mustard (Brassica kaber) and Rapeseed (Brassica napus) in Greenhouse
A greenhouse experiment was conducted to evaluate the competitive effects of different densities of wild mustardas against rapeseed. The experiment was performed in a randomized complete block design with four replicationsusing replacement series in which wild mustard and rapeseed were respectively planted in different ratios of 4:0, 3:1,2:2, 1:3 and 0:4 plants per pot. Results indicated that t...
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ژورنال
عنوان ژورنال: Journal of Agricultural and Food Chemistry
سال: 2010
ISSN: 0021-8561,1520-5118
DOI: 10.1021/jf1004786