Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of <i>Brassica oleracea</i> L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement?

• Main Authors: Patrick Orlando (Author), Ancuta Nartea (Author), Sonia Silvestri (Author), Fabio Marcheggiani (Author), Ilenia Cirilli (Author), Phiwayinkosi V. Dludla (Author), Rosamaria Fiorini (Author), Deborah Pacetti (Author), Monica Rosa Loizzo (Author), Paolo Lucci (Author), Luca Tiano (Author)
• Format: Book
• Published: MDPI AG, 2022-01-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

The levels of bioactive compounds in broccoli and their bioavailability following broccoli intake can be affected by the cooking procedures used for vegetable preparation. In the present pilot study, we compared the human plasma bioavailability of antioxidant compounds (β-carotene, lutein and isothi...