Search results
Results from the WOW.Com Content Network
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 ...
Raw kale is composed of 84% water, 9% carbohydrates, 4% protein, and 1% fat (table). In a 100 g ( 3 + 1 ⁄ 2 oz) serving, raw kale provides 207 kilojoules (49 kilocalories) of food energy and a large amount of vitamin K at 3.7 times the Daily Value (DV).
Although rarely abundant, wild cabbage is found on the coasts of Britain, France, Spain, and Italy. [4] Wild cabbage is a hardy plant with high tolerance for salt and lime. Its intolerance of competition from other plants [11] typically restricts its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English ...
Among the most common nootropics are caffeine, L-theanine (an amino acid found in tea), creatine (an amino acid naturally found in meat and fish), Bacopa monnieri (an herb), Gingko biloba (a tree ...
Glucosinolate structure; side group R varies. Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish.The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged.