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  • Carlett Ramirez-Farias, Kathleen Slezak, Zoë Fuller, Alan Duncan, Grietje Holtrop, Petra Louis
  • Medicine, Biology
  • The British journal of nutrition
  • 2009 (First Publication: 1 July 2008)
  • Prebiotics are food ingredients that improve health by modulating the colonic microbiota. The bifidogenic effect of the prebiotic inulin is well established; however, it remains unclear which speciesExpand
  • Vanessa Rungapamestry, Alan J. Duncan, Zoë Fuller, Brian Ratcliffe
  • Medicine, Biology
  • The Proceedings of the Nutrition Society
  • 2007 (First Publication: 1 February 2007)
  • The protective effects of brassica vegetables against cancer may be partly related to their glucosinolate content. Glucosinolates are hydrolysed by plant myrosinase following damage of plant tissue.Expand
  • Vanessa Rungapamestry, Alan J. Duncan, Zoë Fuller, Brian Ratcliffe
  • Chemistry
  • 2007 (First Publication: 1 May 2008)
  • Glucosinolates contribute to the chemoprotective effects of Brassica vegetables. The influence of blanching and freezing broccoli, followed by storage or cooking, on its glucosinolate concentrationExpand
  • Vanessa Rungapamestry, Alan J. Duncan, Zoë Fuller, Brian Ratcliffe
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2006 (First Publication: 1 October 2006)
  • In cabbage, glucosinolates such as sinigrin are hydrolyzed by plant myrosinase to allyl isothiocyanate (AITC), allyl cyanide, and, in the presence of an epithiospecifier protein,Expand
  • Vanessa Rungapamestry, Alan J. Duncan, Zoë Fuller, Brian Ratcliffe
  • Chemistry, Medicine
  • The British journal of nutrition
  • 2007 (First Publication: 1 April 2007)
  • The isothiocyanate, sulforaphane, has been implicated in the cancer-protective effects of brassica vegetables. When broccoli is consumed, sulforaphane is released from hydrolysis of glucoraphanin byExpand
  • Vanessa Rungapamestry, Sylvie Rabot, Zoë Fuller, Brian Ratcliffe, Alan J. Duncan
  • Medicine, Biology
  • The British journal of nutrition
  • 2008 (First Publication: 1 April 2008)
  • Isothiocyanates have been implicated in the cancer-protective effects of brassica vegetables. When cabbage is consumed, sinigrin is hydrolysed by plant or microbial myrosinase partly to allylExpand
  • Zoë Fuller, Petra Louis, Agnès Mihajlovski, Vanessa Rungapamestry, Brian Ratcliffe, Alan J. Duncan
  • Medicine, Biology
  • The British journal of nutrition
  • 2007 (First Publication: 1 August 2007)
  • Glucosinolate consumption from brassica vegetables has been implicated in reduction of cancer risk. The isothiocyanate breakdown products of glucosinolates appear to be particularly important asExpand