The formation of health‐beneficial isothiocyanates (ITCs) from glucosinolates depends on a
wide variety of plant‐intrinsic factors (eg, concentration of glucosinolates, activity of …

Glucosinolates are sulphur compounds that are prevalent in Brassica genus. This includes
crops cultivated as vegetables, spices and sources of oil. Since 1970s glucosinolates and …

Unlike many classical signals and hormones, exposure of the cells to electrophilic
molecules potentially induces a series of characteristic and wide-ranging biological …

The consumption of brassica sprouts as raw vegetables provides a fair amount of
glucosinolates (GLs) and active plant myrosinase, which enables the breakdown of GLs into …

Epidemiological studies have shown that consumption of Brassica vegetables decrease the
risk of cancer. These associations are linked to dietary intake of glucosinolates and their …

Scope To study the effect of residual myrosinase (MYR) activity in differently processed
broccoli on sulforaphane (SR) and iberin (IB) formation, bioavailability, and excretion in …

Brassica vegetables contain glucosinolates, which are well-known for their potential to form
health-promoting isothiocyanates. Among those crucifers, white and red cabbage are …

Dietary isothiocyanates are a group of promising chemopreventive agents obtained
primarily from cruciferous vegetables. Due to their potent chemopreventive and/or anti …

Vegetables of the Brassica oleracea group, such as broccoli, cauliflower, and cabbage, play
an important role for glucosinolate consumption in the human diet. Upon maceration of the …

The degradation products of glucosinolates in cruciferous vegetables, organic
isothiocyanates (ITCs), inhibit carcinogenesis in numerous animal models including cancers …