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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.
This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
3,3′-Diindolylmethane (DIM) is a compound derived from the digestion of indole-3-carbinol, found in cruciferous vegetables, such as broccoli, Brussels sprouts, cabbage and kale. [1] It and its parent compound – indole-3-carbinol – are under laboratory research to determine their possible biological properties, particularly in anti-cancer ...
7. Mixed Vegetables. Frozen vegetable blends seem like an easy way to get some variety in your diet, but the problem is that all those different veggies cook at different rates.
A broccoli head is known as a floret and it's where the where the majority of the vegetable's nutrients are contained - though broccoli stalks are highly nutritious as well.
Although there has been some basic research on how sulforaphane might exert beneficial effects in vivo, there is no high-quality evidence for its efficacy against human diseases. [2] [3] Broccoli sprouts also contain a particular glucosinolate compound, glucoraphanin, which is found in vacuoles within the cytoplasm of the plant cell. [citation ...
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Most people are familiar with the phrase “eat your vegetables” —and it’s good advice for many reasons. Yet, fewer than 10% of people get the 2.5-3.5 cups of vegetables needed daily to ...