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Sulforaphane (sometimes sulphoraphane in British English) is a compound within the isothiocyanate group of organosulfur compounds. [1] It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing or chopping during food preparation), which allows the two compounds to mix and react.
Indole-3-carbinol cabbage, kale, brussels sprouts, rutabaga, mustard greens, broccoli. 3,3'-Diindolylmethane or DIM broccoli family, brussels sprouts, cabbage, kale. Indole-3-acetic acid Commonly occurring plant hormone, a part of the auxin family.
Contaminants from water, humans, animals and soil have the potential to be transferred to cabbage, and from there to the end consumer. [ 76 ] Whilst not a toxic vegetable in its natural state, an increase in intestinal gas can lead to the death of many small animals like rabbits due to gastrointestinal stasis.
We ignore that natural foods have over 5,000 known phytochemicals alone—each of which is a small molecule that impacts health. ... • Cruciferous Vegetables (in, e.g., cauliflower, cabbage ...
Cabbage plants Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower , cabbage , kale , garden cress , bok choy , broccoli , Brussels sprouts , mustard plant and similar green leaf vegetables .
If you love cabbage, you don’t have to say goodbye to this tasty veggie. MacLeod provides three tips to reduce gas, bloating and belly discomfort without having to give up the taste and ...
Fossil fuels, coal, petroleum, and natural gas, which are derived from ancient organisms, necessarily contain organosulfur compounds, the removal of which is a major focus of oil refineries. Sulfur shares the chalcogen group with oxygen , selenium , and tellurium , and it is expected that organosulfur compounds have similarities with carbon ...
Cabbage’s crispy texture makes it perfect for fermenting in a brine. Soaking cabbage in a salt brine encourages the growth of good bacteria, otherwise known as probiotics.