Optimization of bioavailability of dietary bioactive health‐beneficial compounds is as important as increasing their concentration in foods. The aim of this study is to explore the change in bioavailability of isothiocyanates (ITCs) in broccoli sprouts incorporated in protein, fiber, and lipid gels.

中文翻译：

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西兰花芽菜中异硫氰酸盐在蛋白质，脂质和纤维凝胶中的生物利用度

饮食中具有生物活性的有益健康化合物的生物利用度的优化与增加其在食品中的浓度一样重要。这项研究的目的是探讨在蛋白质，纤维和脂质凝胶中掺入的西兰花芽中异硫氰酸盐（ITC）的生物利用度的变化。