芥子酶
硫代葡萄糖苷
十字花科蔬菜
十字花科
莱菔硫烷
甘蓝
芸苔属
生物利用度
辛尼格林
生物
食品科学
植物
化学
生物化学
药理学
癌症
遗传学
作者
Miguel A. Prieto,Cecilia Jiménez-López,Jesús Simal-Gándara
出处
期刊:Advances in food and nutrition research
日期:2019-01-01
卷期号:: 305-350
被引量:87
标识
DOI:10.1016/bs.afnr.2019.02.008
摘要
Glucosinolates are a large group of plant secondary metabolites with nutritional effects and biologically active compounds. Glucosinolates are mainly found in cruciferous plants such as Brassicaceae family, including common edible plants such as broccoli (Brassica oleracea var. italica), cabbage (B. oleracea var. capitata f. alba), cauliflower (B. oleracea var. botrytis), rapeseed (Brassica napus), mustard (Brassica nigra), and horseradish (Armoracia rusticana). If cruciferous plants are consumed without processing, myrosinase enzyme will hydrolyze the glucosinolates to various metabolites, such as isothiocyanates, nitriles, oxazolidine-2-thiones, and indole-3-carbinols. On the other hand, when cruciferous are cooked before consumption, myrosinase is inactivated and glucosinolates could be partially absorbed in their intact form through the gastrointestinal mucosa. This review paper summarizes the glucosinolate molecular breakdown, their genetic aspects from biosynthesis to precursors, their bioavailability (assimilation, absorption, and elimination of these molecules), their sensory properties, identified healthy and adverse effects, as well as the impact of processing on their bioavailability.
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