Category Archives: Broccoli

The Beneficial Effects of Cruciferous Vegetables

Posted on July 4, 2024 by Robert Barrington

Cruciferous vegetables are those that belong to the Brassicaceae family. Nutritionally and economically these vegetables are an important crop for humans. The varieties of cruciferous vegetables sold commercially differ significantly from their wild counterparts in terms of their palatability, nutritional … Continue reading →

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Broccoli: Stability of Its Nutrients During Digestion

Posted on May 21, 2024 by Robert Barrington

Broccoli (Brassica oleracea) is a rich source of phytochemicals that may have significant health benefits. In particular, broccoli contains high amounts of polyphenols, glucosinolates and vitamin C, and these nutrients may explain its ability to reduce the risk of certain … Continue reading →

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Quercetin in Fruits and Vegetables

Posted on May 2, 2024 by Robert Barrington

Quercetin is an important phytochemical in human nutrition. Quercetin may act as an antioxidant in human tissues and appears to be bioavailable from a wide range of plant foods. Quercetin belongs to a large family of phytochemicals called flavonoids, and … Continue reading →

Posted in Broccoli, Brussels Sprouts, Cruciferous Vegetables, Flavonoids, Flavonols, Garlic, Leeks, Onions, Quercetin, Shallots | Comments Off

The Nutritional Content of Brassica Plants

Posted on January 10, 2022 by Robert Barrington

The brassica family of plants are a nutritionally important group of plants that include kale, Brussel sprouts, watercress, broccoli, cabbage and cauliflower. These plants have been evidence to confer beneficial health effects to humans. The plants contain a range of … Continue reading →

Posted in Alkaloids, Brassica, Broccoli, Brussels Sprouts, Cabbage, Carotenoids, Cauliflower, Glucosinolates, Kale (Brassica oleracea), Polyphenols, Terpenes, Watercress | Comments Off

Stability of Glucosinolates in Red Cabbage

Posted on December 21, 2021 by Robert Barrington

Glucosinolates are phytochemicals that are secondary metabolites produced by dicotyledons. The Brasicaceae family is the richest source of glucosinolates and most dietary glucosinolates come from vegetables such as broccoli, cabbage, Brussel sprouts and cauliflower. Glucosinolates have been shown to possess … Continue reading →

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Detoxification Vegetables

Posted on April 20, 2020 by Robert Barrington

The human detoxification pathways are complex. However, a simplistic model states that there are two main detoxification enzyme systems in the liver. These are called the phase 1 and phase 2 enzyme systems. Cruciferous vegetables of the Brassica family can … Continue reading →

Posted in Brassica, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Cruciferous Vegetables, Detoxification, Watercress | Comments Off

Detoxification Enzyme Systems

Posted on May 11, 2019 by Robert Barrington

Posted in Brassica, Broccoli, Cabbage, Cauliflower, Cruciferous Vegetables, Detoxification | Comments Off

Can Broccoli Protect the Liver?

Posted on December 8, 2017 by Robert Barrington

Non-alcoholic liver disease is a condition that is pathologically identical to alcoholic fatty liver disease. Both of these diseases have a similar aetiology, although non-alcoholic fatty liver disease results from an overconsumption of fructose, whereas alcoholic fatty liver disease results … Continue reading →