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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书目信息
出版者
Springer-Verlag
其它主题
Genetic factors
语言
英语
注释
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.
类型
Journal Article; Text
2024-02-28
MODS