Kale carotenoids remain stable while flavor compounds respond to changes in sulfur fertility.

@article{Kopsell2003KaleCR,
  title={Kale carotenoids remain stable while flavor compounds respond to changes in sulfur fertility.},
  author={David E. Kopsell and Dean a. Kopsell and William M. Randle and Timothy W Coolong and Carl E. Sams and Joanne M Curran-Celentano},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 18},
  pages={5319-25}
}
Dietary intake of certain carotenoids has been associated with a reduced risk of disease. Kale (Brassica oleracea L. Acephala Group) has the highest levels of carotenoids lutein and beta-carotene, and is an excellent source of minerals among the green leafy vegetable crops. However, Brassica vegetables contain glucosinolate (GS) and S-methylcysteine sulfoxide (MCSO). While these sulfur compounds have medicinal value, they are also responsible for the bitter, acrid flavors that are often… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 10 extracted citations

Similar Papers

Loading similar papers…