Tag: cauliflower

News

11/23/20

Blueberries linked to better, apple juice linked to worse, survival

02/20/12

Cruciferous vegetable consumption linked to reduced risk of cancer

10/15/10

Vegetables can reduce risk of ER-/PR- BC in African Americans

Foods

• • cauliflower

Studies

• Glucosinolates in cancer prevention and treatment: experimental and clinical evidence Cite
  Orouji N, Asl SK, Taghipour Z, Habtemariam S, Nabavi SM, Rahimi R. Glucosinolates in cancer prevention and treatment: experimental and clinical evidence. Medical Oncology. Springer Science and Business Media LLC; 2023; 40 10.1007/s12032-023-02211-6
• Sulfur compounds: From plants to humans and their role in chronic disease prevention Cite
  Hill CR, Shafaei A, Balmer L, Lewis JR, Hodgson JM, Millar AH, et al. Sulfur compounds: From plants to humans and their role in chronic disease prevention. Critical Reviews in Food Science and Nutrition. Informa UK Limited; 2022;:1-23 10.1080/10408398.2022.2057915
• Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables Cite
  Paramithiotis S, Das G, Shin H, Patra JK. Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables. Foods. MDPI AG; 2022; 11:733 10.3390/foods11050733
• Antinutrients: Lectins, goitrogens, phytates and oxalates, friends or foe? Cite
  López-Moreno M, Garcés-Rimón M, Miguel M. Antinutrients: Lectins, goitrogens, phytates and oxalates, friends or foe?. Journal of Functional Foods. Elsevier BV; 2022; 89:104938 10.1016/j.jff.2022.104938
• Variation in the Accumulation of Phytochemicals and Their Bioactive Properties among the Aerial Parts of Cauliflower Cite
  Drabińska N, Jeż M, Nogueira M. Variation in the Accumulation of Phytochemicals and Their Bioactive Properties among the Aerial Parts of Cauliflower. Antioxidants. MDPI AG; 2021; 10:1597 10.3390/antiox10101597
• Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables Cite
  Wang Z, Kwan ML, Pratt R, Roh JM, Kushi LH, Danforth KN, et al. Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables. Food Science & Nutrition. Wiley; 2020; 8:5673-5682 10.1002/fsn3.1836
• Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower Cite
  Diamante MS, Vanz Borges C, Minatel IO, Jacomino AP, Basílio LSP, Monteiro GC, et al. Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower. Food Chemistry. Elsevier BV; 2021; 340:127901 10.1016/j.foodchem.2020.127901
• Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables Cite
  Kapusta-Duch J, Kusznierewicz B, Leszczyńska T, Borczak B. Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables. Journal of Functional Foods. Elsevier BV; 2016; 23:412-422 10.1016/j.jff.2016.03.006
• Changes in Intake of Fruits and Vegetables and Weight Change in United States Men and Women Followed for Up to 24 Years: Analysis from Three Prospective Cohort Studies Cite
  Bertoia ML, Mukamal KJ, Cahill LE, Hou T, Ludwig DS, Mozaffarian D, et al. Changes in Intake of Fruits and Vegetables and Weight Change in United States Men and Women Followed for Up to 24 Years: Analysis from Three Prospective Cohort Studies. PLOS Medicine. Public Library of Science (PLoS); 2015; 12:e1001878 10.1371/journal.pmed.1001878
• Low concentrations of isothiocyanates protect mesenchymal stem cells from oxidative injuries, while high concentrations exacerbate DNA damage Cite
  Zanichelli F, Capasso S, Di Bernardo G, Cipollaro M, Pagnotta E, Cartenì M, et al. Low concentrations of isothiocyanates protect mesenchymal stem cells from oxidative injuries, while high concentrations exacerbate DNA damage. Apoptosis. Springer Science and Business Media LLC; 2012; 17:964-974 10.1007/s10495-012-0740-3
• Tumor Angiogenesis as a Target for Dietary Cancer Prevention Cite
  Li WW, Li VW, Hutnik M, Chiou AS. Tumor Angiogenesis as a Target for Dietary Cancer Prevention. Journal of Oncology. Hindawi Limited; 2012; 2012:1-23 10.1155/2012/879623
• Cruciferous vegetables and cancer risk in a network of case–control studies Cite
  Bosetti C, Filomeno M, Riso P, Polesel J, Levi F, Talamini R, et al. Cruciferous vegetables and cancer risk in a network of case–control studies. Annals of Oncology. Elsevier BV; 2012; 23:2198-2203 10.1093/annonc/mdr604
• Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities Cite
  Li H, Deng Z, Zhu H, Hu C, Liu R, Young JC, et al. Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities. Food Research International. Elsevier BV; 2012; 46:250-259 10.1016/j.foodres.2011.12.014
• Glucoraphanin hydrolysis by microbiota in the rat cecum results in sulforaphane absorption Cite
  Lai R, Miller MJ, Jeffery E. Glucoraphanin hydrolysis by microbiota in the rat cecum results in sulforaphane absorption. Food & Function. Royal Society of Chemistry (RSC); 2010; 1:161 10.1039/c0fo00110d
• Fruit and Vegetable Intake in Relation to Risk of Breast Cancer in the Black Women's Health Study Cite
  Boggs DA, Palmer JR, Wise LA, Spiegelman D, Stampfer MJ, Adams-Campbell LL, et al. Fruit and Vegetable Intake in Relation to Risk of Breast Cancer in the Black Women's Health Study. American Journal of Epidemiology. Oxford University Press (OUP); 2010; 172:1268-1279 10.1093/aje/kwq293
• A vegetable-fruit-soy dietary pattern protects against breast cancer among postmenopausal Singapore Chinese women Cite
  Butler LM, Wu AH, Wang R, Koh W, Yuan J, Yu MC. A vegetable-fruit-soy dietary pattern protects against breast cancer among postmenopausal Singapore Chinese women. The American Journal of Clinical Nutrition. Oxford University Press (OUP); 2010; 91:1013-1019 10.3945/ajcn.2009.28572
• Influence of Cooking Methods on Antioxidant Activity of Vegetables Cite
  Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA. Influence of Cooking Methods on Antioxidant Activity of Vegetables. Journal of Food Science. Wiley; 2009; 74:H97-H103 10.1111/j.1750-3841.2009.01091.x
• Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans, and cauliflower Cite
  Kahlon TS, Chiu MM, Chapman MH. Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans, and cauliflower. Nutrition Research. Elsevier BV; 2007; 27:750-755 10.1016/j.nutres.2007.09.011