Phytochemical composition and biological activities of differently pigmented cabbage (Brassica oleracea var. capitata) and cauliflower (Brassica oleracea var. botrytis) varieties.

Koss-Mikolajczyk, Izabela; Kusznierewicz, Barbara; Wiczkowski, Wieslaw; Platosz, Natalia; Bartoszek, Agnieszka

Koss-Mikolajczyk, Izabela; Kusznierewicz, Barbara; Wiczkowski, Wieslaw; Platosz, Natalia; Bartoszek, Agnieszka.

Afiliação

Koss-Mikolajczyk I; Department of Food Chemistry, Technology and Biotechnology, Gdansk University of Technology, Gdansk, Poland.
Kusznierewicz B; Department of Food Chemistry, Technology and Biotechnology, Gdansk University of Technology, Gdansk, Poland.
Wiczkowski W; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Olsztyn, Poland.
Platosz N; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Olsztyn, Poland.
Bartoszek A; Department of Food Chemistry, Technology and Biotechnology, Gdansk University of Technology, Gdansk, Poland.

J Sci Food Agric ; 99(12): 5499-5507, 2019 Sep.

Article em En | MEDLINE | ID: mdl-31099412

Assuntos

Brassica/química; Compostos Fitoquímicos/química; Extratos Vegetais/química; Antocianinas/química; Antioxidantes/química; Brassica/classificação; Cor; Glucosinolatos/química; Polifenóis/química

Palavras-chave

anthocyanins; antioxidant capacity; chemoprevention; glucosinolates; indoles; isothiocyanates

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Brassica / Extratos Vegetais / Compostos Fitoquímicos Idioma: En Ano de publicação: 2019 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google