The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba)

The myrosinase‐glucosinolate system, its organisation and biochemistry

Atle M. Bones, John T. Rossiter · Physiologia Plantarum · 1996 · 742 citations

Industrial Mycology, Biosynthesis, Bioorganic Chemistry +14

Dietary indoles and isothiocyanates that are generated from cruciferous vegetables can both stimulate apoptosis and confer protection against DNA damage in human colon cell lines.

Christine Bonnesen, Ian M. Eggleston, John D. Hayes · PubMed · 2001 · 463 citations

Dna Damage, Chemoprevention Strategy, Apoptosis +18

Disposition of Glucosinolates and Sulforaphane in Humans After Ingestion of Steamed and Fresh Broccoli

C. Clifford Conaway, Serkadis M. Getahun, Leonard L. Liebes et al. · Nutrition and Cancer · 2000 · 341 citations

Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables

Lijiang Song, Paul J. Thornalley · Food and Chemical Toxicology · 2006 · 308 citations

Food Chemistry, Nutrition, Botany +9

Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli

Nathan V. Matusheski, John A. Juvik, Elizabeth H. Jeffery · Phytochemistry · 2004 · 293 citations

Food Chemistry, Biosynthesis, Biochemistry +5