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Matti Narkia

Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked vers... - 0 views

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    Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli
    Martijn Vermeulen*, Ineke W. A. A. Klpping-Ketelaars†, Robin van den Berg‡ and Wouter H. J. Vaes
    J. Agric. Food Chem., 2008, 56 (22), pp 10505-10509
    Publication Date (Web): October 24, 2008 (Article)
    DOI: 10.1021/jf801989e
Matti Narkia

Cooking Broccoli Destroys 90+ Percent of Anti-Cancer Compound Sulforaphane - 0 views

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    (NaturalNews) Levels of the beneficial, cancer-fighting compound sulforaphane in broccoli are reduced by 90 percent when the vegetable is cooked, according to a study conducted by researchers from TNO Quality of Life in the Netherlands, and published in the Journal of Agricultural and Food Chemistry.

    "Consumption of raw broccoli resulted in faster absorption, higher bioavailability, and higher peak plasma amounts of sulforaphane, compared to cooked broccoli," the researchers wrote.
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