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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.
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.
Sulforaphane and other isothiocyanates have been studied for their potential biological effects. [3] The isothiocyanates formed from glucosinolates are under laboratory research to assess the expression and activation of enzymes that metabolize xenobiotics , such as carcinogens . [ 3 ]
The Mayo Clinic diet is a diet plan formulated by the doctors of Mayo Clinic, which outlines two different phases: lose it and live it. ... “It encourages eating foods from all food groups ...
The legitimate Mayo Clinic Diet does not promote a high protein or "key food" approach. There have been diets falsely attributed to Mayo Clinic for decades. [3] Many or most web sites claiming to debunk the bogus version of the diet are actually promoting it or a similar fad diet.
Dietary fiber is the indigestible part of food made from plants. Residue includes not only fiber but also other materials found in the colon after digestion. When this distinction is made, a low-fiber diet simply reduces fiber intake by eliminating or limiting high-fiber foods such as raw fruits and vegetables.
The blood type diets are fad diets [1] advocated by several authors, the most prominent of whom is Peter J. D'Adamo. [2] These diets are based on the notion that blood type, according to the ABO blood group system, is the most important factor in determining a healthy diet, and each author recommends a distinct diet for each blood type.
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.