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- Title
Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods.
- Authors
Hanschen, Franziska S.; Lamy, Evelyn; Schreiner, Monika; Rohn, Sascha
- Abstract
The chemistry of glucosinolates and their behavior during food processing is very complex. Their instability leads to the formation of a bunch of breakdown and reaction products that are very often reactive themselves. Although excessive consumption of cabbage varieties has been thought for long time to have adverse, especially goitrogenic effects, nowadays, epidemiologic studies provide data that there might be beneficial health effects as well. Especially Brassica vegetables, such as broccoli, radish, or cabbage, are rich in these interesting plant metabolites. However, information on the bioactivity of glucosinolates is only valuable when one knows which compounds are formed during processing and subsequent consumption. This review provides a comprehensive, in-depth overview on the chemical reactivity of different glucosinolates and breakdown products thereof during food preparation.
- Subjects
GLUCOSINOLATES; GLUCOSIDES; FOOD industry; EPIDEMIOLOGY; CHEMICAL reactions
- Publication
Angewandte Chemie International Edition, 2014, Vol 53, Issue 43, p11430
- ISSN
1433-7851
- Publication type
Article
- DOI
10.1002/anie.201402639