Isothiocyanate from Broccoli, Sulforaphane, and Its Properties
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15110%2F19%3A73588646" target="_blank" >RIV/61989592:15110/19:73588646 - isvavai.cz</a>
Result on the web
<a href="https://www.liebertpub.com/doi/full/10.1089/jmf.2018.0024" target="_blank" >https://www.liebertpub.com/doi/full/10.1089/jmf.2018.0024</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1089/jmf.2018.0024" target="_blank" >10.1089/jmf.2018.0024</a>
Alternative languages
Result language
angličtina
Original language name
Isothiocyanate from Broccoli, Sulforaphane, and Its Properties
Original language description
Sulforaphane is an isothiocyanate occurring in stored form as glucoraphanin in cruciferous vegetables such as cabbage, cauliflower, and kale, and at high levels in broccoli especially in broccoli sprouts. Glucoraphanin requires the plant enzyme myrosinase for converting it into sulforaphane. Sulforaphane is metabolized through mercapturic acid pathway, being conjugated with glutathione and undergoes further biotransformation, yielding metabolites. Sulforaphane is extensively investigated and is in the interest in medicine for its health benefits. It has been shown that sulforaphane may protect against various types of cancer, may also decrease the risk of cardiovascular disease, and help in autism and osteoporosis. Our review offers a short summary of interesting properties of sulforaphane. Both the in vitro and in vivo methods/models and clinical studies are mentioned.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
30104 - Pharmacology and pharmacy
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF MEDICINAL FOOD
ISSN
1096-620X
e-ISSN
—
Volume of the periodical
22
Issue of the periodical within the volume
2
Country of publishing house
US - UNITED STATES
Number of pages
6
Pages from-to
121-126
UT code for WoS article
000448559800001
EID of the result in the Scopus database
2-s2.0-85061287301