publication . Article . 2018

Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels

Oliviero, Teresa; Lamers, Simone; Capuano, Edoardo; Dekker, Matthijs; Verkerk, Ruud;
Open Access English
  • Published: 01 Apr 2018
  • Country: Netherlands
cope Optimization of bioavailability of dietary bioactive health-beneficial compounds is as important as increasing their concentration in foods. The aim of this study was to explore the change in bioavailability of isothiocyanates in broccoli sprouts incorporated in protein, fibre and lipid gels. Methods and results Five participants took part in a cross-over study and collected timed urine samples before up to 24-hours after consumption of proteins, dietary fibres and lipids gels containing broccoli spouts powder. Sulforaphane and iberin metabolites were determined in the urine samples. Samples in which sulforaphane and iberin were pre-formed by myrosinase, le...
free text keywords: Bioavailability, Fibers, Gels, Isothiocyanates, Lipids, Proteins, Research Article, Research Articles, Biotechnology, Food Science, Broccoli sprouts, Isothiocyanate, chemistry.chemical_compound, chemistry, Composition (visual arts), Sulforaphane, Glucoraphanin, Myrosinase, Fiber, Biology, Biochemistry
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