ライフサイエンスコーパス: cabbage

1 a (kale) and B. oleracea ssp. oleracea (wild cabbage).

2 red cabbage, broccoli, Galega kale and Penca cabbage).

3 in fruit and vegetables (apple, broccoli and cabbage).

4 yonnaise-salad dressing intake, and possibly cabbage.

5 9F1 and SUR1 were up-regulated in irradiated cabbage.

6 volunteers consumed fresh and fermented red cabbage.

7 was over 10% higher than from fermented red cabbage.

8 ile released from glucoiberin) in the boiled cabbage.

9 their degradation products in a boiled white cabbage.

10 ncreased (up to 6-fold), with respect to raw cabbage.

11 mparison to fermented, stored and stewed red cabbage.

12 tage in improving the nutritional quality of cabbage.

13 The highest levels were found in red cabbage (857 pg/g DW) radish (536 pg/g DW) and broccoli

14 esults suggest snails consuming contaminated cabbage accumulated higher tungsten concentrations relat

15 e shelf life of minimally processed shredded cabbage and its role in down-regulation of PAL gene expr

16 ent water, tablet, rice, tea leaves, tomato, cabbage and lettuce samples.

17 The closely related capitata (cabbage) and sabauda (Savoy cabbage) subtaxa consistentl

18 igned for the analysis of vegetable samples (cabbage) and the other for the analysis of soil samples.

19 chay (bok choy), squash, and kangkong (swamp cabbage)] and 7, 15, or 29 g fat/d (2.4, 5, or 10 g fat/

20 nt of Brassica vegetables, such as broccoli, cabbage, and Brussels sprouts, induces a G(1) cell-cycle

21 ke of Brassica vegetables, such as broccoli, cabbage, and Brussels sprouts, protects against tumorige

22 Incurred broccoli, cabbage, and kale were screened with the same EPI librar

23 ine, and gas-producing foods, such as beans, cabbage, and onions), with greater emphasis on how and w

24 ards, blueberry, mizuna, purple mustard, red cabbage, and red mustard green.

25 cysteine (SMLC), found abundantly in garlic, cabbage, and turnips.

26 shown that fermentation process affects red cabbage anthocyanins bioavailability and human plasma an

27 Major red cabbage anthocyanins were isolated using a semi-preparat

28 ed affected concentration and profile of red cabbage anthocyanins.

29 Plum and cabbage are rich in carotenoids and polyphenols.

30 g inhibition in radiation processed shredded cabbage as a result of inhibition of PAL activity was th

31 In field trials, the species co-existed on cabbage before insecticide treatments began, but with T.

32 In the red cabbage, boiling resulted in a significant increase in a

33 This investigation employed the cabbage Brassica oleracae and snail Otala lactea as mode

34 are the main polyphenol components from red cabbage (Brassica oleracea L. Var. Capitata f. Rubra) ex

35 Samples of cabbage (Brassica oleracea) grown in peat fortified with

36 rate that the circadian clock of postharvest cabbage (Brassica oleracea) is entrainable by light-dark

37 Escherichia coli and for partially purified cabbage (Brassica oleracea) PLD alpha.

38 by the larva from its normal food plant (the cabbage, Brassica oleracea).

39 the determination of carbamate pesticides in cabbage, broccoli and apple samples without any spiking

40 ing component of Brassica vegetables such as cabbage, broccoli, and Brussels sprouts, has been shown

41 of Brassicaceae family members (i.e. radish, cabbage, broccoli, and cauliflower).

42 of 15 pesticide residues at trace levels in cabbage, broccoli, cauliflower, lettuce, celery, spinach

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

44 thiocyanates in Brassica vegetables, such as cabbage, broccoli, or pak choi.

45 f Allium (garlic, onion, leek) and Brassica (cabbage, Brussels sprouts) plants juices, on jack bean u

46 Larvae of the European cabbage butterfly, Pieris rapae (Pieridae), are beset wi

47 ed by glandular hairs of caterpillars of the cabbage butterfly, Pieris rapae.

48 bidopsis and the Brassica complex (broccoli, cabbage, canola) occurred about 43 Mya.

49 of several species of precooked vegetables (cabbage, carrots, green beans and bell peppers).

50 ound in Brassica species vegetables (such as cabbage, cauliflower, and brussels spouts), exhibits ant

51 ant activity of six Brassica crops-broccoli, cabbage, cauliflower, kale, nabicol and tronchuda cabbag

52 inment of Arabidopsis plants and postharvest cabbage causes cyclical accumulation of metabolites that

53 ica vegetables (broccoli, cauliflower, green cabbage, Chinese cabbage, kale, and Brussels sprouts) we

54 Upon fresh cabbage consumption, volunteers plasma showed higher ant

55 lly and in combination, on four crop plants (cabbage, cotton, tobacco and tomato) were analyzed, in c

56 olar absorptivity (epsilon) of different red cabbage Cy-derivatives and to evaluate their spectral be

57 organic selenium in the extracts from boiled cabbage decreased as much as 4-fold while the release of

58 In gamma-irradiated cabbage, enhanced sinigrin, a major glucosinolate, has b

59 approximately +0.4) and locally grown green cabbage (epsilon(205)Tl between -2.5 and -5.4).

60 Red cabbage extract contains mono and di-acylated cyanidin (

61 The cabbage extracts exhibited antimicrobial activity mainly

62 The effect of red cabbage fermentation on anthocyanin bioavailability and

63 ls in several food crops (e.g., broccoli and cabbage), forms DNA adducts in vitro and is mutagenic to

64 from the secretion if the larva was given a cabbage-free diet but present in the effluent if that di

65 We confirmed here that combining meat with cabbage (fresh or lyophilized), in proportions found in

66 l compounds associated with distinct 'sulfur-cabbage', 'fruity', 'rosy', and 'boiled potato' aroma no

67 applied to determine ITCs in broccoli, white cabbage, garden cress, radish, horseradish and papaya.

68 Aged soil bioassays indicated cabbage growth was impaired at 436 mg of W/kg, while sna

69 Fresh red cabbage had stronger antioxidant capacity in comparison

70 White cabbage heads cultivar "Futoski" and hybrid "Bravo" were

71 ed in gram quantities from turnip or Chinese cabbage inexpensively.

72 er antioxidant capacity than after fermented cabbage intake.

73 tent in kale (86.1%; p<0.001) whereas in red cabbage it was significantly reduced (34.6%; p<0.001).

74 roccoli, cauliflower, green cabbage, Chinese cabbage, kale, and Brussels sprouts) were used.

75 iniviruses tomato yellow leaf curl virus and cabbage leaf curl virus (CaLCuV) also bound to pRBR in y

76 plant cells and directly binds the distinct Cabbage leaf curl virus (CaLCuV) and Tobacco mosaic viru

77 AL2 proteins of two New World begomoviruses: Cabbage Leaf Curl Virus (CaLCuV) and Tomato mottle virus

78 opsis thaliana) transcriptome in response to cabbage leaf curl virus (CaLCuV) infection uncovered 5,3

79 g (VIGS) vector derived from the geminivirus Cabbage leaf curl virus (CaLCuV) to assess natural varia

80 results were seen with another geminivirus, cabbage leaf curl virus (CaLCuV), carrying an L145A muta

81 examined silencing mediated by a DNA virus, cabbage leaf curl virus (CaLCuV), in several silencing-d

82 presence of CLCuMuB, the symptoms of the NW cabbage leaf curl virus (CbLCuV) are enhanced in Nicotia

83 a system based on the bipartite geminivirus cabbage leaf curl virus (CbLCV) that allows silencing of

84 raction and NSI expression are necessary for cabbage leaf curl virus infection and pathogenicity.

85 pression of AtNSI enhances susceptibility to Cabbage leaf curl virus infection.

86 protein from Tomato golden mosaic virus and Cabbage leaf curl virus interacts with TIFY4B from Arabi

87 Despite this, Cabbage leaf curl virus that expressed each mutated NSP

88 ure, members of the genus Begomovirus (e.g., Cabbage leaf curl virus) encode an AL2 protein that is b

89 ng aptamers also bound to the AL1 protein of cabbage leaf curl virus.

90 sion enhances the efficiency of infection by Cabbage leaf curl virus.

91 ngsten, predominately in the hepatopancreas, cabbage leaves bioaccumulated much higher concentrations

92 d using four different plant extracts, white cabbage leaves, rapeseed leaves, rapeseed roots, and rap

93 the highest levels of W were in the veins of cabbage leaves.

94 mutations in SELENBP1 in five patients with cabbage-like breath odor.

95 ant seedlings produce leaves to form a small cabbage-like habit and may occasionally produce sterile

96 act of pathogen-induced defense responses on cabbage looper (Trichoplusia ni) larval feeding.

97 ersicae), and in weight-gain assays with the cabbage looper (Trichoplusia ni), a generalist-chewing l

98 e transposon piggyBac from the genome of the cabbage looper moth Trichoplusia ni has been observed in

99 coding a pheromone gland desaturase from the cabbage looper moth, Trichoplusia ni, a species in which

100 erminal repeat transposable element from the cabbage looper Trichoplusia ni was tested for gene trans

101 nd sublethal developmental disruption in the cabbage looper Trichoplusia ni, an important agricultura

102 n TN-368 cells, a cell line derived from the cabbage looper Trichoplusia ni, but not in IPLB-SF-21 (S

103 A Trichoplusia ni (cabbage looper) and a Helicoverpa zea (corn earworm) emb

104 list lepidopteran herbivore Trichoplusia ni (cabbage looper) and increased salt tolerance.

105 generalist insect herbivore Trichoplusia ni (cabbage looper) readily consumes Arabidopsis and can com

106 bivorous larvae of the moth Trichoplusia ni (cabbage looper) to characterize mechanisms involved in s

107 to herbivory by an insect (Trichoplusia ni, cabbage looper), but this susceptibility is not caused b

108 the resistance to the Bt toxin Cry1Ac in the cabbage looper, Trichoplusia ni, evolved in greenhouses,

109 opr3, like aos, is susceptible to cabbage loopers (Trichoplusia ni) but, relative to aos,

110 We found that cabbage loopers (Trichoplusia ni) display rhythmic feedi

111 The cabbage material caused the monophasic course of the inh

112 -dicoumaric acids, in wheat sprouts, Chinese cabbage, millet sprouts, light beer and parsley.

113 For cabbage morphotypes with their typical leaf-heading trai

114 urvival of fifth stadium Mamestra brassicae (cabbage moth) larvae.

115 , steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive compounds (carotenoi

116 r fermentation (7-9 days) in contrast to raw cabbage or stored sauerkraut.

117 l as the PLD from Streptomyces chromofuscus, cabbage, or peanuts, and no PA production could be detec

118 ter turnip (P for trend < 0.001) and Chinese cabbage (P for trend = 0.049) intakes had a significantl

119 f the dominant tree species, Sabal palmetto (cabbage palm) and Juniperus virginiana (southern red ced

120 species were exposed to insecticide treated cabbage plants, F. occidentalis became the predominant s

121 ioactive compounds was investigated in white cabbage, processed according to traditional Chinese ferm

122 The study has shown that red cabbage products are valuable vegetables for daily consu

123 Red cabbage products contained 20 different nonacylated and

124 Red cabbage products contained twenty different nonacylated

125 rassica vegetable consumption (e.g., Chinese cabbage) provides isothiocyanates (ITC) and other glucos

126 ion is valuable for the incorporation of red cabbage, radish and broccoli germinated seeds into the d

127 l compounds in all edible seeds, showing red cabbage, radish and broccoli the highest contents (21.6,

128 rom elderberry (EB), black currant (BC), red cabbage (RC) and purple carrot (PC) in the presence of f

129 in fermented and stewed (30 and 60-min) red cabbage, respectively.

130 All pomegranate, cauliflower and cabbage samples were pesticides-free.

131 othiophene was also observed in cooked white cabbage samples.

132 covering a broad range of matrices: mussels, cabbage, seaweed (hijiki), fish protein, rice, wheat, mu

133 Red cabbage sprouts produced under light cycles showed the h

134 itional Portuguese brassica varieties, Penca cabbage sprouts produced under light presented higher an

135 g inhibition in minimally processed shredded cabbage stored (10 degrees C) for up to 8 days was inves

136 elated capitata (cabbage) and sabauda (Savoy cabbage) subtaxa consistently had the highest mean shoot

137 ction was, however, unaffected in irradiated cabbage suggesting their non-involvement in glucosinolat

138 nhanced sinigrin, the major glucosinolate of cabbage that accounted for the enhanced allyl isothiocya

139 nd their degradation products from fresh raw cabbage, throughout fermentation at 20 degrees C and sto

140 ic transfer by consumption of W-contaminated cabbage (tissue concentration of 86 mg/kg; BAF of 0.36).

141 Brassica species, including crops such as cabbage, turnip and oilseed, display enormous phenotypic

142 vest quality of minimally processed shredded cabbage was investigated.

143 il constituents and glucosinolate profile of cabbage was investigated.

144 ioavailability of anthocyanin from fresh red cabbage was over 10% higher than from fermented red cabb

145 anins as well as antioxidant capacity of red cabbage was studied.

146 amines and polyamines content, for "Futoski" cabbage was: salt concentration of 2%, at 18 degrees C,

147 ge, cauliflower, kale, nabicol and tronchuda cabbage-was measured at four plant stages with DPPH and

148 ccumulation factor (BAF) of W from soil into cabbage were 302 mg/kg and 0.55, respectively.

149 The bioaccessible selenium species from cabbage were studied using an in vitro physiologically-b

150 y, we use an artificial diet manipulation in cabbage white butterflies to show that variation in sodi

151 a the only host of C. glomerata is the Small Cabbage White Butterfly [Pieris rapae (L.) (Lepidoptera: