Content Variation in Bioactive Food Components

Content Variation in Bioactive Food Components

2002

Broccoli varieties vary in their content of bioactive components. Among 50 varieties evaluated, antioxidant vitamin levels varied twofold (ascorbate) to tenfold (carotenoids). Glucosinolates varied thirteen-fold. Content of aliphatic glucosinolates was regulated more by genetic (61%) than environmental (5%) factors, whereas indolyl glucosinolates were less influenced by genetic factors (12%) than by environmental factors (33%). The implications of these findings are discussed.

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Mots clés AGROVOC

antioxidants bioactive food compounds broccoli carotenoids environmental factors glucosinolates human nutrition

Informations bibliographiques

Publié dans

Nutrition today

Volume 37 Numéro 5 Pagination 208 - 210 ISSN 1538-9839

Editeur

Springer-Verlag

D'autres materias

Genetic factors

Langue

anglais

Note

Affiliations: elizabeth h. jeffery received her phd in biochemistry from the university of london. allan f. brown received his ms in horticulture from the university of new mexico, albuquerque. ann c. kurilich received her ms in horticulture and her phd in nutrition from the university of illinois, urbana. matthew a. wallig received his dvm from the university of minnesota, st. paul, and his phd in pathology from the university of colorado, boulder. barbara p. klein received her phd in food science from the university of illinois, urbana. mosbah m. kushad received his phd in horticulture from oregon state university, corvalis. jack a. juvik received his phd in genetics from the university of california at davis.

Type

Journal Article; Text

Sur AGRIS depuis: 2024-02-28

Format: MODS

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Content Variation in Bioactive Food Components

2002

Mots clés AGROVOC

Informations bibliographiques