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Bioavailability of Glucoraphanin and Sulforaphane from High‐Glucoraphanin Broccoli
Molecular Nutrition & Food Research ( IF 5.2 ) Pub Date : 2018-03-08 , DOI: 10.1002/mnfr.201700911
Tharsini Sivapalan 1 , Antonietta Melchini 1 , Shikha Saha 1 , Paul W. Needs 1 , Maria H. Traka 1 , Henri Tapp 2 , Jack R. Dainty 2 , Richard F. Mithen 1
Affiliation  

Broccoli accumulates 4‐methylsulphinylbutyl glucosinolate (glucoraphanin) which is hydrolyzed to the isothiocyanate sulforaphane. Through the introgression of novel alleles of the Myb28 transcription factor from Brassica villosa, broccoli genotypes have been developed that have enhanced levels of glucoraphanin. This study seeks to quantify the exposure of human tissues to glucoraphanin and sulforaphane following consumption of broccoli with contrasting Myb28 genotypes.

中文翻译:

高葡糖烷蛋白西兰花中的葡糖烷蛋白和萝卜硫素的生物利用度

西兰花累积了芥子油苷的4-甲基亚磺酰基丁基酯(葡糖raphanin),然后水解为异硫氰酸酯萝卜硫烷。通过将来自芸苔属的Myb28转录因子的新等位基因渗入,已开发了具有增强的葡糖尿素水平的西兰花基因型。这项研究旨在量化食用具有相反Myb28基因型的花椰菜后人体组织对葡糖甘氨酸和萝卜硫素的暴露。
更新日期:2018-03-08
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