Claim · model-written summary
Glucosinolate concentrations were not influenced after steaming.
- Taxon
- cabbage
Brassica oleracea var. capitatae0 - Treatment
- steaminge2
- Outcome
- Glucosinolate concentrationse1
- Direction
- not influencede2
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage was steamed or microwaved for six time durations over 7 min”
e1“Glucosinolate concentrations were slightly reduced after microwave cooking (P < 0.001)”
e2“but were not influenced after steaming (P < 0.05)”
Title
Vanessa Rungapamestry; Alan J. Duncan; Zoë Fuller; et al. Journal of Agricultural and Food Chemistry 2006. doi:10.1021/jf0607314
Other claims from this paper (5)
- Intervention effect Glucosinolate concentrations were slightly reduced after microwave cooking.
- Intervention effect Myrosinase activity was effectively lost after 2 min of microwave cooking.
- Observation Hydrolysis of residual glucosinolates yielded predominantly CEP at short cooking durations and AITC at longer durations.
- Observation Lightly cooked cabbage produced the highest yield of AITC on hydrolysis in vitro.
- Recommendation Cooking Brassica vegetables for a relatively short duration may be desirable from a health perspective.