Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles

Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles

This study identified glucosinolate (GLS) breakdown products and determined the relationships between such products and parent GLS in boiled Brussels sprouts. This is the first ever study to analyse all groups of GLS breakdown products (aliphatic, aralkyl and indole) in boiled vegetables. In the exa...

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Bibliographic Details
Main Authors: Ewa Ciska, Natalia Drabińska, Joanna Honke, Agnieszka Narwojsz
Format: Article
Language:English
Published: Elsevier 2015-12-01
Series:Journal of Functional Foods
Subjects:
Brassica vegetables
Phytochemicals
Sinigrin
Glucobrassicin
3-butenylnitrile
Indole-3-acetonitrile
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464615004259

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http://www.sciencedirect.com/science/article/pii/S1756464615004259

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