Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables.

Wang, Zinian; Kwan, Marilyn L; Pratt, Rachel; Roh, Janise M; Kushi, Lawrence H; Danforth, Kim N; Zhang, Yuesheng; Ambrosone, Christine B; Tang, Li

Wang, Zinian; Kwan, Marilyn L; Pratt, Rachel; Roh, Janise M; Kushi, Lawrence H; Danforth, Kim N; Zhang, Yuesheng; Ambrosone, Christine B; Tang, Li.

Afiliação

Wang Z; Department of Cancer Prevention and Control Roswell Park Comprehensive Cancer Center Buffalo NY USA.
Kwan ML; Division of Research Kaiser Permanente Northern California Oakland CA USA.
Pratt R; Department of Cancer Prevention and Control Roswell Park Comprehensive Cancer Center Buffalo NY USA.
Roh JM; Division of Research Kaiser Permanente Northern California Oakland CA USA.
Kushi LH; Division of Research Kaiser Permanente Northern California Oakland CA USA.
Danforth KN; Department of Research and Evaluation Kaiser Permanente Southern California Pasadena CA USA.
Zhang Y; Department of Pharmacology and Therapeutics Roswell Park Comprehensive Cancer Center Buffalo NY USA.
Ambrosone CB; Department of Cancer Prevention and Control Roswell Park Comprehensive Cancer Center Buffalo NY USA.
Tang L; Department of Cancer Prevention and Control Roswell Park Comprehensive Cancer Center Buffalo NY USA.

Food Sci Nutr ; 8(10): 5673-5682, 2020 Oct.

Article em En | MEDLINE | ID: mdl-33133569

Palavras-chave

cancer chemoprevention; cooking methods; cruciferous vegetable; dietary exposure; isothiocyanate yield; phytochemicals

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article

Texto completo

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PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article