Variation of Glucosinolates in Vegetable Crops of Brassica oleracea
…, JA Juvik, BP Klein, MA Wallig, EH Jeffery - Journal of agricultural …, 1999 - ACS Publications
Glucosinolates were evaluated in 5 groups and 65 accessions of Brassica oleracea (50
broccoli, 4 Brussels sprouts, 6 cabbage, 3 cauliflower, and 2 kale) grown under uniform cultural …
broccoli, 4 Brussels sprouts, 6 cabbage, 3 cauliflower, and 2 kale) grown under uniform cultural …
[HTML][HTML] The tomato as a functional food
…, JK Campbell, S Zaripheh, EH Jeffery… - The Journal of …, 2005 - Elsevier
Tomatoes are the fourth most commonly consumed fresh vegetable and the most frequently
consumed canned vegetable in the American diet. There is emerging epidemiology data …
consumed canned vegetable in the American diet. There is emerging epidemiology data …
Variation in content of bioactive components in broccoli
The discovery of bioactive components in foods is exciting, suggesting the possibility of
improved public health through diet. Yet the content of bioactive components in plant food varies, …
improved public health through diet. Yet the content of bioactive components in plant food varies, …
Carotene, Tocopherol, and Ascorbate Contents in Subspecies of Brassica oleracea
…, A Brown, L Howard, BP Klein, EH Jeffery… - Journal of agricultural …, 1999 - ACS Publications
Cruciferous vegetables contain high levels of vitamins that can act as antioxidants,
compounds that may protect against several degenerative diseases. The edible portions of 50 …
compounds that may protect against several degenerative diseases. The edible portions of 50 …
Antioxidants in foods: state of the science important to the food industry
Antioxidant foods and ingredients are an important component of the food industry. In the past,
antioxidants were used primarily to control oxidation and retard spoilage, but today many …
antioxidants were used primarily to control oxidation and retard spoilage, but today many …
Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli
NV Matusheski, JA Juvik, EH Jeffery - Phytochemistry, 2004 - Elsevier
Sulforaphane, an isothiocyanate from broccoli, is one of the most potent food-derived
anticarcinogens. This compound is not present in the intact vegetable, rather it is formed from its …
anticarcinogens. This compound is not present in the intact vegetable, rather it is formed from its …
Applications of metabolomics in agriculture
…, TL Reynolds, RS Tjeerdema, EH Jeffery… - Journal of agricultural …, 2006 - ACS Publications
… of John Juvik, Jeffery has identified substantial variation in the … However, the Jeffery laboratory
has established that there is no … The Jeffery laboratory has now shown that formation of …
has established that there is no … The Jeffery laboratory has now shown that formation of …
Comparison of the bioactivity of two glucoraphanin hydrolysis products found in broccoli, sulforaphane and sulforaphane nitrile
NV Matusheski, EH Jeffery - Journal of agricultural and food …, 2001 - ACS Publications
Epidemiological and laboratory studies suggest that dietary broccoli may prevent or delay a
variety of cancers. Broccoli and other crucifers contain a relatively unique family of …
variety of cancers. Broccoli and other crucifers contain a relatively unique family of …
Physiological effects of broccoli consumption
EH Jeffery, M Araya - Phytochemistry Reviews, 2009 - Springer
Epidemiological studies suggest that broccoli can decrease risk for cancer. Broccoli contains
many bioactives, including vitamins C and E, quercetin and kaempferol glycosides and, like …
many bioactives, including vitamins C and E, quercetin and kaempferol glycosides and, like …
Epithiospecifier Protein from Broccoli (Brassica oleracea L. ssp. italica) Inhibits Formation of the Anticancer Agent Sulforaphane
In some cruciferous plants, epithiospecifier protein (ESP) directs myrosinase (EC 3.2.3.1)-catalyzed
hydrolysis of alkenyl glucosinolates toward epithionitrile formation. Here, for the first …
hydrolysis of alkenyl glucosinolates toward epithionitrile formation. Here, for the first …