Journal ArticleDOI
Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043
Irmela Sarvan,Francesca Valerio,S. Lisa Lonigro,Silvia de Candia,Ruud Verkerk,Matthijs Dekker,Paola Lavermicocca +6 more
Reads0
Chats0
TLDR
Compared to traditional sauerkraut the final product has the advantage of containing a high content of phytochemicals in combination with a high count of live probiotic bacterial cells.About:
This article is published in Food Research International.The article was published on 2013-11-01. It has received 30 citations till now. The article focuses on the topics: Lactobacillus paracasei & Sauerkraut.read more
Citations
More filters
Journal ArticleDOI
The potential applications of probiotics on dairy and non-dairy foods focusing on viability during storage
TL;DR: In this paper, the authors reviewed the applications of selected probiotics in dairy and non-dairy foods and their viability during the storage and their objective of this study is to review the applications and their applicability.
Journal ArticleDOI
Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut.
Kalpana Palani,Britta Harbaum-Piayda,Diana Meske,Julia K. Keppler,Wilhelm Bockelmann,Knut J. Heller,Karin Schwarz +6 more
TL;DR: The results imply a maximum of health beneficial compounds after fermentation (7-9 days) in contrast to raw cabbage or stored sauerkraut, as well as formation of potential bioactive compounds ascorbigen and indole-3-carbinol.
Journal ArticleDOI
White cabbage (Brassica oleracea var. capitata f. alba): botanical, phytochemical and pharmacological overview
TL;DR: A further need is discussed and emphasized of studying the white cabbage phytochemicals using modern metabolomics platforms which will enable scientists to pinpoint the exact bioactive metabolites which are responsible for certain bioactivity.
Journal ArticleDOI
Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion
TL;DR: In this review, the intrinsic and extrinsic factors that affect the formation, intake, and absorption of ITCs are described according to the most recent findings.
Journal ArticleDOI
Probiotic-mediated blueberry (Vaccinium corymbosum L.) fruit fermentation to yield functionalized products for augmented antibacterial and antioxidant activity.
TL;DR: The well diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) assays determined that the S. bombicola-mediated fermented extract has excellent activity, followed by B. amyloliquefaciens and L. brevis, respectively.
References
More filters
Journal ArticleDOI
A dynamic approach to predicting bacterial growth in food
József Baranyi,T.A. Roberts +1 more
TL;DR: A new member of the family of growth models described by Baranyi et al. (1993a) is introduced in which the physiological state of the cells is represented by a single variable, and it is shown that the product of the lag parameter and the maximum specific growth rate is a simple transformation of the initial physiological state.
Journal ArticleDOI
Glucosinolates in Brassica Vegetables - the Influence of the Food Supply Chain on Intake, Bioavailability and Human Health
Ruud Verkerk,Monika Schreiner,Angelika Krumbein,Ewa Ciska,Birgit Holst,Ian Rowland,Remi De Schrijver,Magnor Hansen,Clarissa Gerhäuser,Richard Mithen,Matthijs Dekker +10 more
TL;DR: The effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this article.
Journal ArticleDOI
Glucosinolates and isothiocyanates in health and disease
TL;DR: This review focuses on the animal studies demonstrating the beneficial effects of glucosinolates and isothiocyanates in models of carcinogenesis, and cardiovascular and neurological diseases, as well as on the intervention studies of their safety, pharmacokinetics, and efficacy in humans.
Journal ArticleDOI
The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods
TL;DR: An overview of the evidence for a beneficial role for glucosinolates in human health is provided, and the current state of knowledge regarding the genetics and biosynthesis of glucos inolates, their chemical analysis, their behaviour during cooking and processing, and their bioavailability to humans are described.
Journal ArticleDOI
Glucosinolates, isothiocyanates and human health
Maria Traka,Richard Mithen +1 more
TL;DR: The epidemiological evidence for the health promoting effects of cruciferous vegetables, the processes by which glucosinolates and isothiocyanates are absorbed and metabolised by humans, and the role of glutathione S-transferases are reviewed are reviewed.