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Now, a new study from the University of Gothenburg in Sweden, published in Nature Microbiology, has linked sulforaphane, a chemical compound found in broccoli sprouts, to improved blood sugar ...
Cultivars of broccoli have been bred to contain two to three times more glucoraphanin than standard broccoli. [9] Romanesco broccoli may contain up to ten times more glucoraphanin than typical broccoli varieties. [10] Frostara, Black Tuscany, and red cabbage also contain higher levels of glucoraphanin than broccoli. [10]
Broccoli sprout powders and capsules are also available. However, many of these products are produced from myrosinase-inactive sprout or seed extracts. [citation needed] It is difficult, if not impossible, for the consumer to identify which products contain both the essential precursor glucoraphanin as well as the active myrosinase enzyme. With ...
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.
There are no hard and fast rules about how much seed oil one should consume. Guidelines do exist around the intake of linoleic acid, which places it at 1–1 ½ tablespoons of seed oil per day ...
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
One bowl of these cholesterol-free corn puffs provides 3 grams of dietary fiber and sugar each. Despite the low sugar content, this classic cereal has a pleasantly sweet taste that’s parent- and ...
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.