Category Archives: Brassica

Detoxification Enzyme Systems

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Brassica Isothiocyanates

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Cabbage, Glutamine and The Gut

Cabbage is a cruciferous vegetable belonging to the same Brassica genus as broccoli, kale, watercress, brussel sprouts, turnips and rape seed. Cabbage has historically been grown in cooler climates where it yields a higher weight per acre of land in … Continue reading

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Water Cress: The Forgotten Brassica Vegetable

Watercress is a semi-aquatic plant with alternate toothed leaves and small white flowers (figure 1). The watercress plant is native to Western and central Europe, and can be found in the United Kingdom growing in streams and ditches. The popularity … Continue reading

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Brussels Sprouts as a Source of Glucosinolates

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Should We Eat Raw Vegetables?

A high intake of vegetables is associated with improve health outcomes. The exact reason for this is not known, but may relate to the presence of biologically active phytochemicals in plant tissues. Many of these chemicals are secondary metabolites of … Continue reading

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Brassica Family Vegetables

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For How Long Should You Cook Broccoli?

roccoli and other cruciferous vegetables of the Brassica family such as radishes, rape seed, water cress, kale, sprouts, turnips and cauliflower contain glucosinolates. Metabolites of glucosinolates, the isothiocyanates, are implicated in protection from cancer because they induce phase II detoxification … Continue reading

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Brassica Glucosinolates

The Brassica family of vegetables, including broccoli, kale, water cress, rape seed, Brussels sprouts, cabbage, turnip, mustard and radishes, are the only plant source of the sulphur containing glucosinolate compounds. Chemically, glucosinolates are β-thioglucoside N-hydroxysulfates with a variable side chain … Continue reading

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