ライフサイエンスコーパス: kale

1 (-1) d.w. extract, respectively) than Galega kale.

2 the UV-A-supplemented or the nonsupplemented kale.

3 ly 60% of the levels found in the unblanched kale.

4 oth quercetin and kaempferol levels in Vates kale.

5 , with highest concentrations in the variety Kale (13.3 +/- 0.58 mg/100g wet weight) and Cherry plum

6 (1.96 +/- 0.28 mg/100g) for carotenoids; and Kale (27.0 +/- 0.91 mg/100g) and Kirks plum (185 +/- 14

7 ent with frozen (13%) and freeze-dried curly kale (3%), the naturally cloudy apple juice was characte

8 significant increase in phenolic content in kale (86.1%; p<0.001) whereas in red cabbage it was sign

9 sinolates, fatty acids and soluble sugars in kale, an experiment was set up under controlled conditio

10 y, molybdenum was absorbed equally well from kale and an extrinsic source.

11 f the method were demonstrated using several kale and biological samples.

12 similar to other Brassicaceae plants such as kale and broccoli.

13 sica oleracea (red cabbage, broccoli, Galega kale and Penca cabbage).

14 ques (boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive compoun

15 o present in both B. oleracea ssp. acephala (kale) and B. oleracea ssp. oleracea (wild cabbage).

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

17 tained approximately 100 microg Mo from soy, kale, and extrinsic molybdenum.

18 tion is not significantly different for soy, kale, and extrinsic molybdenum.

19 leracea varieties, broccoli and Tuscan black kale, and two Raphanus sativus varieties, Daikon and San

20 Kale (Brassica oleracea var. sabellica) reveals a great

21 With isolated protoplasts from warm-grown kale (Brassica oleracea) as a model system, we tested pr

22 cetin/g of kale or microg of kaempferol/g of kale by fresh weight, 5-15% relative standard deviation)

23 resent in open leaf structure produce (i.e., kale, chard, lettuce, greens, and spinach) being most li

24 Kale crop possessed the highest antioxidant activity at

25 Isotopically labeled kale (cultivar Vates) grown in a greenhouse under an atm

26 Therefore, three kale cultivars were cooked at 100 degrees C for 2 and 4h

27 ared to </=1 serving/month of collard greens/kale decreased the odds of glaucoma by 57% (OR = 0.43; 9

28 ple juice and beverages with the addition of kale did not differ significantly prior to pasteurizatio

29 dition to structural characterization of the kale flavonols by CAD.

30 creasing frequency of intakes of spinach and kale, foods rich in lutein, was associated with a modera

31 Tuscan black kale gave a value of 68.5%, whereas broccoli displayed t

32 UV-A and UV-B supplementation during kale growth in the greenhouse was found to enhance both

33 Curly kale is a robust, cold tolerant plant with a high conten

34 num added to the diet, but the molybdenum in kale is as available as molybdenum added to the diet.

35 Four varieties of Brassicaceae (Duchy, Scots Kale, Kale, Kalorama) and Prunus (Cherry Plum, Plum 620,

36 arieties of Brassicaceae (Duchy, Scots Kale, Kale, Kalorama) and Prunus (Cherry Plum, Plum 620, Ersin

37 th addition of frozen and freeze-dried curly kale leaves.

38 assica crops-broccoli, cabbage, cauliflower, kale, nabicol and tronchuda cabbage-was measured at four

39 The UV-B-supplemented kale not only produced more flavonols but the quercetin-

40 m kaempferol (ppm = microg of quercetin/g of kale or microg of kaempferol/g of kale by fresh weight,

41 as less well absorbed than the molybdenum in kale or that added to the diet.

42 fresh peaches (P = .002), and collard greens/kale (P = .014).

43 Seventeen week old kale plants showed decreased aliphatic GLSs at split dos

44 vity of beverages with the addition of curly kale ranged from 6.6 to 9.4mumol Trolox/mL.

45 droxycinnamic acid derivatives and sugars in kale responded to split dose and reduced nitrogen (N) fe

46 consumed cooked, the influence of boiling on kale's flavonoids and their antioxidant activity was inv

47 hange, independent of cooking time, although kale samples visually altered.

48 Two commercial kale samples were found to have 77 or 244 ppm quercetin

49 In the kale, steaming resulted in significant increases in anti

50 olybdenum could be incorporated into soy and kale to study molybdenum absorption and excretion.

51 Recovery of flavonols from kale was approximately 60% based on spike and recovery t

52 Incurred broccoli, cabbage, and kale were screened with the same EPI library using three

53 tenoids in orange, cherry, peach, apple, and kale were stable (except alpha-carotene and zeaxanthin i