Category Archives: Broccoli

For How Long Should You Cook Broccoli?

Posted on May 23, 2013 by Robert Barrington

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

Posted on May 3, 2012 by Robert Barrington

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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Phylloquinone: Supplements Versus Foods

Posted on March 13, 2012 by Robert Barrington

Phylloquinone is a form of vitamin K found in green leafy vegetables and is the main source of vitamin K in the human diet. The bioavailability of vitamin K from vegetables has not been extensively researched and so relatively little … Continue reading →

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