A mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: a review.

@article{Nugrahedi2015AMP,
  title={A mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: a review.},
  author={Probo Y. Nugrahedi and Ruud Verkerk and Budi Widianarko and Matthijs Dekker},
  journal={Critical reviews in food science and nutrition},
  year={2015},
  volume={55 6},
  pages={823-38}
}
Brassica vegetables are consumed mostly after processing, which is expected to give beneficial effects on the vegetable properties, such as improved palatability and bioavailability of nutrients, or shelf life extension. But processing also results to various changes in the content of health promoting phytochemicals like glucosinolates. This paper reviews the effects of processing on the glucosinolates content by using a mechanism approach underlying processing method employed. Cultural… CONTINUE READING