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2
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1
Trends in Cruciferous Vegetable Consumption and Associations with Breast Cancer Risk: A Case-Control Study.十字花科蔬菜消费趋势及其与乳腺癌风险的关联：一项病例对照研究。
Curr Dev Nutr. 2017 Jul 18;1(8):e000448. doi: 10.3945/cdn.117.000448. eCollection 2017 Aug.
2
Brassica vegetables as sources of epithionitriles: Novel secondary products formed during cooking. Brassica 蔬菜作为硫代乙内酰脲类的来源：烹饪过程中形成的新型次级产物。
Food Chem. 2018 Apr 15;245:564-569. doi: 10.1016/j.foodchem.2017.10.124. Epub 2017 Nov 5.
3
Antitumor activity of Lepidium latifolium and identification of the epithionitrile 1-cyano-2,3-epithiopropane as its major active component.宽叶独行菜的抗肿瘤活性及其主要活性成分硫代乙腈 1-氰基-2,3-亚硫酰丙烷的鉴定。
Mol Carcinog. 2018 Mar;57(3):347-360. doi: 10.1002/mc.22759. Epub 2017 Nov 14.
4
High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates.西兰花芽苗菜的高压处理：对芥子油苷生物活化生成异硫氰酸盐的影响。
J Agric Food Chem. 2017 Oct 4;65(39):8578-8585. doi: 10.1021/acs.jafc.7b01380. Epub 2017 Sep 20.
5
Evaluating the Antibacterial Properties of Polyacetylene and Glucosinolate Compounds with Further Identification of Their Presence within Various Carrot (Daucus carota) and Broccoli (Brassica oleracea) Cultivars Using High-Performance Liquid Chromatography with a Diode Array Detector and Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry Analyses.采用高效液相色谱-二极管阵列检测法和超高效液相色谱-串联质谱分析法，评估聚乙炔和硫代葡萄糖苷化合物的抗菌性能，并进一步鉴定其在不同胡萝卜（Daucus carota）和西兰花（Brassica oleracea）品种中的存在。
J Agric Food Chem. 2017 Aug 23;65(33):7186-7191. doi: 10.1021/acs.jafc.7b02029. Epub 2017 Aug 14.
6
Isothiocyanates, Nitriles, and Epithionitriles from Glucosinolates Are Affected by Genotype and Developmental Stage in Varieties.来自硫代葡萄糖苷的异硫氰酸酯、腈和环硫腈受品种的基因型和发育阶段影响。
Front Plant Sci. 2017 Jun 22;8:1095. doi: 10.3389/fpls.2017.01095. eCollection 2017.
7
Cruciferous Vegetable Intake Is Inversely Associated with Lung Cancer Risk among Current Nonsmoking Men in the Japan Public Health Center (JPHC) Study.在日本公共卫生中心（JPHC）研究中，十字花科蔬菜摄入量与当前不吸烟男性的肺癌风险呈负相关。
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8
Consumption of a diet rich in Brassica vegetables is associated with a reduced abundance of sulphate-reducing bacteria: A randomised crossover study.食用富含芸薹属蔬菜的饮食与硫酸盐还原菌丰度降低有关：一项随机交叉研究。
Mol Nutr Food Res. 2017 Sep;61(9). doi: 10.1002/mnfr.201600992. Epub 2017 Apr 12.
9
Food as Pharma? The Case of Glucosinolates.食物就是药物？以硫代葡萄糖苷为例。
Curr Pharm Des. 2017;23(19):2697-2721. doi: 10.2174/1381612823666170120160832.
10
Impact on Vitamin D2, Vitamin D4 and Agaritine in Agaricus bisporus Mushrooms after Artificial and Natural Solar UV Light Exposure.人工和自然阳光紫外线照射后双孢蘑菇中维生素D2、维生素D4和伞菌氨酸的变化
Plant Foods Hum Nutr. 2016 Sep;71(3):314-21. doi: 10.1007/s11130-016-0562-5.

十字花科蔬菜的热加工和非热加工对硫代葡萄糖苷及其衍生形式的影响。

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms.

作者信息

Lafarga Tomás, Bobo Gloria, Viñas Inmaculada, Collazo Cyrelys, Aguiló-Aguayo Ingrid

机构信息

Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Catalonia Spain.

2Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Catalonia Spain.

出版信息

J Food Sci Technol. 2018 Jun;55(6):1973-1981. doi: 10.1007/s13197-018-3153-7. Epub 2018 Apr 16.

DOI:10.1007/s13197-018-3153-7
PMID:29892097
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5976619/
Abstract

vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in the pharmaceutical and food industries due to their antimicrobial, neuroprotective, and anticarcinogenic properties. These compounds are water soluble and heat-sensitive and have been proved to be heavily lost during thermal processing. In addition, previous studies suggested that novel non-thermal technologies such as high pressure processing, pulsed electric fields, or ultraviolet irradiation can affect the glucosinolate content of cruciferous vegetables. The objective of this paper was to review current knowledge about the effects of both thermal and non-thermal processing technologies on the content of glucosinolates and their derived forms in vegetables. This paper also highlights the importance of the incorporation of vegetables into our diet for their health-promoting properties beyond their anticarcinogenic activities.

摘要

蔬菜，包括西兰花、羽衣甘蓝、花椰菜和抱子甘蓝，以其高含量的硫代葡萄糖苷而闻名。硫代葡萄糖苷及其衍生形式即异硫氰酸盐，因其抗菌、神经保护和抗癌特性，在制药和食品工业中备受关注。这些化合物水溶性好且对热敏感，已被证明在热加工过程中会大量损失。此外，先前的研究表明，诸如高压处理、脉冲电场或紫外线照射等新型非热技术会影响十字花科蔬菜中硫代葡萄糖苷的含量。本文的目的是综述有关热加工和非热加工技术对蔬菜中硫代葡萄糖苷及其衍生形式含量影响的现有知识。本文还强调了将蔬菜纳入我们饮食的重要性，因为它们除了具有抗癌活性外，还具有促进健康的特性。