ライフサイエンスコーパス: broccoli

1 ignificantly this content, compared to fresh broccoli.

2 o other Brassicaceae plants such as kale and broccoli.

3 l novel aptamers, including a 49-nt aptamer, Broccoli.

4 of glucoraphanin, the main glucosinolate in broccoli.

5 the isothiocyanate sulforaphane derived from broccoli.

6 ucoraphanin that specifically accumulates in broccoli.

7 ybrids have been commercialised as Beneforte broccoli.

8 n to sulforaphane (SF), the ITC derived from broccoli.

9 lly active phytochemical found abundantly in broccoli.

10 is most similar (66.1% identity) to that of broccoli.

11 , Se-methyl selenocysteine and myrosinase in broccoli.

12 s after digestion compared to longer-steamed broccoli.

13 a reduced level of off-flavour in processed broccoli.

14 eloped for the Brassica species pak choi and broccoli.

15 ntioxidant compounds in both cauliflower and broccoli.

16 nd in spinach, rocket, watercress, chard and broccoli.

17 ncluding tomato, carrot, grape, eggplant and broccoli.

18 designed to favor sulforaphane synthesis in broccoli.

19 ccoli (5:5 combination), 10% tomato plus 10% broccoli (10:10 combination) powders, or lycopene (23 or

20 In addition, broccoli (205 g/d) was provided either during the first

21 ed diet was supplemented for 5 d with either broccoli (377 microg phylloquinone/d; broccoli diet) or

22 randomly assigned to consume 400 g standard broccoli, 400 g HG broccoli, or 400 g peas each week for

23 bbage (857 pg/g DW) radish (536 pg/g DW) and broccoli (439 pg/g DW).

24 10% tomato, 10% broccoli, 5% tomato plus 5% broccoli (5:5 combination), 10% tomato plus 10% broccoli

25 6) were fed diets containing 10% tomato, 10% broccoli, 5% tomato plus 5% broccoli (5:5 combination),

26 For each vegetable and particularly in broccoli, a large proportion of the metabolites detected

27 Broccoli added to green tea resulted in a combination of

28 t slowing tumor growth than either tomato or broccoli alone and supports the public health recommenda

29 The N-terminal sequence from the 96-kD broccoli alpha-glucosidase indicated that it corresponds

30 mination of carbamate pesticides in cabbage, broccoli and apple samples without any spiking procedure

31 cosinolate precursor in certain varieties of broccoli and broccoli sprouts, is a potent bacteriostati

32 ne (SFN), a compound found at high levels in broccoli and broccoli sprouts, is a potent inducer of ph

33 s, endogenous mRNA molecules recruited Split-Broccoli and brought the two fragments into spatial prox

34 stantial levels in several food crops (e.g., broccoli and cabbage), forms DNA adducts in vitro and is

35 e pesticides in fruit and vegetables (apple, broccoli and cabbage).

36 bility of tocochromanols was observed in raw broccoli and carrot homogenates.

37 ere investigated in artichokes, green beans, broccoli and carrots cooked under different conditions.

38 and the different chemical species of Se in broccoli and carrots grown in soils amended with ground

39 s valuable as a soil amendment for enriching broccoli and carrots with healthful forms of organic-Se.

40 Perfect cosegregation was observed for broccoli and cauliflower alleles at the IPMS-Bo gene and

41 of cultivars of certain crucifers including broccoli and cauliflower contain 10-100 times higher lev

42 of flavonoids, carotenoids and vitamin A in broccoli and cauliflower inflorescences grown in an orga

43 family Cruciferae and genus Brassica (e.g., broccoli and cauliflower) contain substantial quantities

44 matrix samples such as garlic, onion, leek, broccoli and cauliflower, are the main advantages of IL-

45 nt increases from 34% to 100% of increase in broccoli and from 45% to 118% of increase in radish spro

46 d on the cells incubated with the mixture of broccoli and green tea than on cells exposed to control

47 nd increased glucosinolates concentration in broccoli and it decreased the formation of acrylamide in

48 Thermal inactivation of myrosinase from both broccoli and mustard seeds was studied.

49 ucOC values were lower (P = 0.001) after the broccoli and oil diets than after the mixed diet only.

50 successful and feasible treatment to produce broccoli and radish sprouts with enhanced levels of heal

51 ts are most used to extend the shelf life of broccoli and reduce post-harvest deterioration.

52 Among specific foods high in carotenoids, broccoli and spinach were most consistently associated w

53 selected edible seeds of mung beans, radish, broccoli and sunflower.

54 l, an individual flavonol found primarily in broccoli and tea.

55 sprouts of two Brassica oleracea varieties, broccoli and Tuscan black kale, and two Raphanus sativus

56 nent of Brassica vegetables such as cabbage, broccoli, and Brussels sprouts, has been shown to reduce

57 caceae family members (i.e. radish, cabbage, broccoli, and cauliflower).

58 and then were served a main course of pasta, broccoli, applesauce, and milk, which was also consumed

59 sponses to diet in individuals within the HG broccoli arm, differentiated by single nucleotide polymo

60 In the HG broccoli arm, the consequence of the intervention was to

61 Broccoli belongs to the Brassicaceae plant family consis

62 Broccoli binds and activates the fluorescence of (Z)-4-(

63 c cauliflower) and B. oleracea ssp. italica (broccoli), both of which show evolutionary modifications

64 of 12 new-bred open-pollinating genotypes of broccoli (Brassica oleracea convar.

65 that resolves all major carotenoids found in broccoli (Brassica oleracea L. var. italica), carrot (Da

66 ively, in vegetative tissues of Arabidopsis, broccoli (Brassica oleracea L.), and mustard (Brassica n

67 involved in Se volatilization from plants, a broccoli (Brassica oleracea var italica) cDNA encoding C

68 Diets rich in broccoli (Brassica oleracea var italica) have been assoc

69 Broccoli (Brassica oleracea var. italica) is a vegetable

70 Broccoli (Brassica oleracea var. italica) is associated

71 Broccoli (Brassica oleracea var. italica) is known for i

72 We report a cell-free system from broccoli (Brassica oleracea) inflorescence that supports

73 with pol I holoenzyme activity purified from broccoli (Brassica oleracea).

74 to quantify 10 individual glucosinolates in broccoli, broccoli sprouts, Brussels sprouts, and caulif

75 avity (MHG) technology was used to dehydrate broccoli by-products and simultaneously recover the wate

76 ential of MHG technology for valorisation of broccoli by-products by its simultaneous stabilization b

77 imed to characterize and quantify industrial broccoli by-products for their glucosinolate and polyphe

78 Broccoli by-products from frozen-food industry account f

79 Broccoli by-products were rich in glucosinolates (0.2-2%

80 rial with 12% moisture in 43min when 550g of broccoli by-products were used, preserving polysaccharid

81 er-tasting vegetables (olives, cucumber, and broccoli) by the nontaster children (P < 0.05).

82 ng component of Brassica vegetables, such as broccoli, cabbage, and Brussels sprouts, induces a G(1)

83 etary intake of Brassica vegetables, such as broccoli, cabbage, and Brussels sprouts, protects agains

84 Incurred broccoli, cabbage, and kale were screened with the same

85 etween Arabidopsis and the Brassica complex (broccoli, cabbage, canola) occurred about 43 Mya.

86 Antioxidant activity of six Brassica crops-broccoli, cabbage, cauliflower, kale, nabicol and tronch

87 In this way, broccoli can be incorporated as a food ingredient into m

88 complexes, including Spinach, Spinach2, and Broccoli, can be used to tag RNAs and to image their loc

89 ts glucosinolate precursor which is found in broccoli, can prevent cartilage destruction in cells, in

90 es, flavonols and phenolic acids) in tomato, broccoli, carrot, eggplant and grape has been carried ou

91 pplied to different matrices such as tomato, broccoli, carrot, grape and eggplant, observing that chl

92 luding (orange, mango, apple, kiwi, lettuce, broccoli, carrot, squash, eggplant, radish, mushroom, cu

93 t in plants of the Brassica genus, including broccoli, cauliflower, and Brussels sprouts, exhibits pr

94 st extensively consumed Brassica vegetables (broccoli, cauliflower, green cabbage, Chinese cabbage, k

95 sticide residues at trace levels in cabbage, broccoli, cauliflower, lettuce, celery, spinach, and mus

96 ty with other Brassicaceae species including broccoli, cauliflower, radish and rapeseed.

97 between organic and conventional vegetables (broccoli, collard greens, carrots and beets), both raw a

98 empferol intake was probably attributable to broccoli consumption.

99 e pesticides by 30-70% on tomato, rice, tea, broccoli, cucumber, strawberry, and other plants when tr

100 In the present study, the seeds of Broccoli (cultivar Palam samridhi) at different stages o

101 bined procedures were applied to a sample of broccoli (cultivar SAGA), in order to resolve and identi

102 Notably, sprouts of many broccoli cultivars contain negligible quantities of indo

103 concentration of Se-methyl-selenocysteine in broccoli cv.

104 Broccoli decreased tumor weights by 42% (P<0.01) whereas

105 content of ascorbic acid and glutathione in broccoli degraded during storage at 23 degrees C, for at

106 foraphane (SFN), a synthetic analogue of the broccoli-derived l-isomer, is a highly promising cancer

107 tained without peak deconvolution except for broccoli-derived samples.

108 The metabolic changes observed with the HG broccoli diet are consistent with a rebalancing of anapl

109 either broccoli (377 microg phylloquinone/d; broccoli diet) or phylloquinone-fortified oil (417 micro

110 an black kale gave a value of 68.5%, whereas broccoli displayed the lowest with 18.7%.

111 A, except diet B also provided 2 servings of broccoli each day on days 6-10.

112 any edible cruciferous vegetables, including broccoli, effectively suppresses proliferation of cancer

113 The compounds present in new broccoli-enriched green tea drinks and their potential a

114 f pyrethroid-resistant aphids that fed on Bt broccoli expressing Cry1Ab or Cry1C, or on non-Bt brocco

115 he effects of enzymatic-digested Se-enriched broccoli extracts (SeB) and selenocompounds on growth an

116 flavor that did not generalize to the novel broccoli flavor.

117 f plain, carrot-flavor (exposed flavor), and broccoli-flavor (nonexposed flavor) cereals was assessed

118 of ascorbic acid and glutathione content in broccoli florets (Brassica oleracea L. italica cv. Bells

119 nt of total ascorbic acid and glutathione in broccoli florets averaged at 5.18 +/- 0.23 and 0.70 +/-

120 nt of total ascorbic acid and glutathione in broccoli florets before and after mechanical processing

121 When the mechanically processed broccoli florets were further incubated for up to 6h, th

122 On each day of storage, broccoli florets were mechanically processed, but the co

123 edge structure (XANES) analysis performed on broccoli florets, carrot roots and shoots, dried ground

124 hotoperiods influence the sensory quality of broccoli florets, while contents of different bioactive

125 The acidic alpha-glucosidase activity from broccoli flower buds was purified using concanavalin A a

126 The provision of additional broccoli for 5 d to the basic high-carotenoid diet resul

127 varieties of Brassica oleracea (red cabbage, broccoli, Galega kale and Penca cabbage).

128 ene represents a single copy sequence in the broccoli genome.

129 the incorporation of red cabbage, radish and broccoli germinated seeds into the diet to promote poten

130 Thermal degradation of broccoli glucoraphanin was investigated in addition to t

131 hree industrially relevant green vegetables: broccoli, green pepper and spinach treated with thermal

132 Broccoli has risen as rich in bioactive phytochemicals (

133 l, physicochemical and functional changes of broccoli head samples stored at 1-2 degrees C and 85-90%

134 The spherical broccoli-head umbrella architectures associated with nan

135 value and bioactive compounds of commercial broccoli heads.

136 food industry account for 45% of the initial broccoli heads.

137 fferent plant organs such as leaves, stems, (broccoli) heads, and roots.

138 The high-glucoraphanin broccoli hybrids contained 2.5-3 times the glucoraphanin

139 Three high-glucoraphanin F1 broccoli hybrids were developed in independent programme

140 f optimal fertilization strategies to enrich broccoli in Se with minimal impairment of antioxidants p

141 We evaluated combinations of tomato and broccoli in the Dunning R3327-H prostate adenocarcinoma

142 Boiling broccoli in water prevented the formation of any signifi

143 protein (GFP)-mimicking turn-on RNA aptamer, Broccoli, into two split fragments that could tandemly b

144 Considering that broccoli is a protein-rich vegetable, better determinati

145 Broccoli is a rich source of bioactive compounds.

146 Broccoli is a rich source of the glucosinolate glucoraph

147 Broccoli is a Se-hyperaccumulator plant, with Se-fertili

148 Broccoli is grown around the world at a wide range of ph

149 es and glycosidases, including myrosinase in broccoli, is key to the final metabolite composition and

150 bitterness intensity of PROP (P = 0.007) and broccoli juice (P = 0.004) but not of the control soluti

151 ry and concentration of phytotherapeutics in broccoli juice was investigated to develop a natural pro

152 All the bioactive compounds identified in broccoli juice was well preserved during subsequent 6-fo

153 entrate enriched in phytotherapeutics of the broccoli juice.

154 of this study was to evaluate the effect of broccoli leaf powder (BLP) on the content of biologicall

155 Broccoli leaf powder was a good source of nutritional co

156 Finally, glucosinolates were analyzed in broccoli leaf samples from six different cultivars (Ramo

157 E; neoglucobrassicin, NEO; sinigrin, SIN) in broccoli leaves using liquid chromatography (LC) coupled

158 n-free (GF) mini sponge cakes fortified with broccoli leaves.

159 cancer and in control subjects were spinach, broccoli, lettuce, tomatoes, oranges and orange juice, c

160 rode sensing system based on C-, N-doped NiO broccoli-like hierarchy (CNNB).

161 In this work, three different broccoli maturity stages subjected to biofortification w

162 The nontaster children also liked raw broccoli more than did the taster children in the hedoni

163 onoids and flavonoid-rich foods (tea, apple, broccoli, onion, and tofu).

164 %ucOC between the 2 groups after either the broccoli or oil diets for younger and older adults.

165 ater extent than interventions with standard broccoli or peas.

166 to consume 400 g standard broccoli, 400 g HG broccoli, or 400 g peas each week for 12 wk, with no oth

167 tes in Brassica vegetables, such as cabbage, broccoli, or pak choi.

168 We have used Bt-transgenic broccoli plants and the diamondback moth as a model syst

169 que model system consisting of Bt transgenic broccoli plants and the diamondback moth, Plutella xylos

170 esis using a unique model system composed of broccoli plants transformed to express different Cry tox

171 oli expressing Cry1Ab or Cry1C, or on non-Bt broccoli plants treated or not treated with the pyrethro

172 Surely the panellists ate more than just the broccoli portion - please clarify vitro experiments; fur

173 per, chemical and sensory data obtained from broccoli, potatoes, salmon and cocoa cakes cooked using

174 rged inflorescence (curd) of cauliflower and broccoli provide not only a popular vegetable for human

175 he volatile profile of differently processed broccoli puree, and to investigate if any relationship p

176 fingerprinting of the differently processed broccoli purees revealed that an adequate combination of

177 ost suitable postharvest treatment to extend broccoli quality during storage and shelf life, in terms

178 ine different GSLs in a large sample pool of broccoli quantitatively and qualitatively.

179 isothiocyanates derived from watercress and broccoli, respectively) and correlate structural feature

180 p to 10 times higher in raw and 1min steamed broccoli samples after digestion compared to longer-stea

181 w antiproliferative activity, the extract of broccoli seedlings biofortified with selenium stood out,

182 Minced broccoli seedlings reduced NF-kappaB activity by 16%, wh

183 ile sulphoraphane, the dominant bioactive in broccoli seedlings, inhibited NF-kappaB activity with an

184 Broccoli segments and rejected lots of 10 seed cultivars

185 of approximately 6nM and reproducibility of broccoli-shaped NA-electrodes.

186 Organic broccoli showed higher levels of putrescine (Put), and c

187 Broccoli shows robust folding and green fluorescence in

188 powdered mustard seeds to the heat processed broccoli significantly increased the formation of sulfor

189 Cream of broccoli soups were developed in three versions: fat-fre

190 , an Nrf2 activator) and its natural source, broccoli sprout extract (BSE) by gavage every other day

191 chemical sulforaphane (n = 29)--derived from broccoli sprout extracts--or indistinguishable placebo (

192 r the consumption of (1/2) and 1 servings of broccoli sprouts (30 and 60g, respectively).

193 polyphenols (GTPs) and sulforaphane (SFN) in broccoli sprouts (BSp) on neutralizing epigenetic aberra

194 Extracts of 3-day-old broccoli sprouts (containing either glucoraphanin or sul

195 Broccoli sprouts contained high levels of glucoraphanin,

196 Therefore, the consumption of broccoli sprouts modulated the excretion of biomarkers l

197 half-serving (30 g) or one serving (60 g) of broccoli sprouts on the urinary concentrations of biomar

198 The intake of broccoli sprouts produced an increase in the urinary con

199 n of sulforaphane-rich extracts of 3-day-old broccoli sprouts up-regulated phase 2 enzymes in the mou

200 fy 10 individual glucosinolates in broccoli, broccoli sprouts, Brussels sprouts, and cauliflower.

201 ecursor in certain varieties of broccoli and broccoli sprouts, is a potent bacteriostatic agent again

202 ompound found at high levels in broccoli and broccoli sprouts, is a potent inducer of phase 2 detoxif

203 ve tool to increase the nutritional value of broccoli sprouts.

204 smonate) on the phytochemical composition of broccoli sprouts.

205 rinary concentrations after the ingestion of broccoli sprouts.

206 anin (GR), the main glucosinolate present in broccoli sprouts.

207 predominantly located in the outer cortex of broccoli stems and in vascular tissue, especially in lea

208 Overall, the response to broccoli supplementation was not significantly different

209 many edible cruciferous vegetables including broccoli, suppresses growth of prostate cancer cells in

210 Sulforaphane (SFN) is an isothiocyanate from broccoli that induces phase 2 detoxification enzymes.

211 dible seeds, showing red cabbage, radish and broccoli the highest contents (21.6, 20.4 and 16.4 mg GA

212 owerful Phase 2 enzyme inducer isolated from broccoli), the toxicities of the oxidants were markedly

213 n glucosinolate genetics from Arabidopsis to broccoli, the use of wild Brassica species to develop cu

214 re not affected when fed aphids reared on Bt broccoli, thus demonstrating the safety of these Bt plan

215 ng at 90 degrees C determines the pattern of broccoli tissue disruption, resulting into different mic

216 ilarity of the Brassica homolog IPMS-Bo from broccoli to its Arabidopsis counterpart IPMS-At was on t

217 ves, cucumbers, carrots, red pepper, and raw broccoli) to consume in a free-choice intake test and to

218 te images of objects (e.g., a baseball and a broccoli) to each eye using a mirror stereoscope and ask

219 steps on global phytochemical composition of broccoli, tomato and carrot purees were investigated by

220 quences in triplicate on the same batches of broccoli, tomato and carrot.

221 For some raw vegetables, such as spinach or broccoli, underestimation of vitamin E in nutrient datab

222 onsible for SeMSC formation, was cloned from broccoli using a homocysteine S-methyltransferase gene p

223 ion of sulforaphane and indole-3-carbinol in broccoli using UPLC-HRMS/MS is described.

224 Broccoli was freeze dried obtaining batches with WC betw

225 esilient isoform of myrosinase, to processed broccoli was investigated with a view to intensify the f

226 (WC) and temperature on MYR inactivation in broccoli was investigated.

227 The combination of tomato and broccoli was more effective at slowing tumor growth than

228 coraphanin (less than 12%) was observed when broccoli was placed in vacuum sealed bag (sous vide) and

229 ost to flavonoid intake in this cohort, only broccoli was strongly associated with reduced risk of CH

230 om chestnut, red and white grapes, olive and broccoli wastes, the relative antioxidative abilities of

231 en successfully applied to determine ITCs in broccoli, white cabbage, garden cress, radish, horseradi

232 The development of broccoli with enhanced concentrations of glucoraphanin m

233 ditions of drying processes to produce dried broccoli with optimal MYR retention for human health.

234 ate found in cruciferous vegetables, such as broccoli, with potent chemoprotective effects in several

235 ry intervention with high-glucoraphanin (HG) broccoli would modify biomarkers of CVD risk and plasma