Intervention effectmodel-written summary

Blanched brussels sprouts did not show the significant glucosinolate reduction

A claim from GLUCOSINOLATE CHANGES IN BLANCHED BROCCOLI and BRUSSELS SPROUTS · 1989

Intervention effectobservedoriginal resultpositivenot significant (as stated)measured

Claim · model-written summary

Blanched brussels sprouts did not show the significant glucosinolate reduction

Treatment
Blanchede3
Outcome
reduction of glucosinolatese3
Direction
did not exhibite3

Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Brassica oleracea var. gemmifera
Brassica oleracea var. gemmifera · TaxonEric Hunt · CC BY 2.5 · Wikimedia Commons ↗

Verbatim

e3

“Blanched brussels sprouts did not exhibit this significant reduction of glucosinolates”

✓ located verbatim in the source · abstract, characters 215–301

Title

GLUCOSINOLATE CHANGES IN BLANCHED BROCCOLI and BRUSSELS SPROUTS

RENEÉ M. GOODRICH; JUDY L. ANDERSON; GILBERT S. STOEWSAND Journal of Food Processing and Preservation 1989. doi:10.1111/j.1745-4549.1989.tb00106.x

Other claims from this paper (4)

Record rev-325d5be07fd0889202f9faaa08e3476dd076bfb39a96a42c206e57c37687fc08 · schema claims-v0.9 · position 3 in the model’s answer

processing · quality: phytochemicals · Brassica oleracea (wild cabbage)Positive and negative results

24 papers: 12 positive, 12 negative or no effect

11 papers in the same direction as this claim · 11 in the opposite direction · 1 reporting no difference from an alternative

  1. no effect
    Glucosinolate concentrations were not influenced after steaming.

    Changes in Glucosinolate Concentrations, Myrosinase Activity, and Production of Metabolites of Glucosinolates in Cabbage (Brassica oleracea Var. capitata) Cooked for Different Durations · 2006

    Opposite direction

  2. negative
    Blanching caused approximately 40% loss of broccoli ascorbic acid.

    VITAMIN C AND β‐CAROTENE IN FRESH AND FROZEN GREEN BEANS AND BROCCOLI IN A SIMULATED SYSTEM · 1992

    Opposite direction

  3. negative
    Immediately after blanching, all blanched broccoli had lower RAA content than control broccoli.

    MICROWAVE AND CONVENTIONAL BLANCHING EFFECTS ON CHEMICAL, SENSORY, AND COLOR CHARACTERISTICS OF FROZEN BROCCOLI · 1995 · compared with control broccoli

    Opposite direction

  4. no effect
    Lyophilization did not influence broccoli extract glucosinolate content.

    Glucosinolate-extracts from residues of conventional and organic cultivated broccoli leaves (Brassica oleracea var. italica) as potential industrially-scalable efficient biopesticides against fungi, oomycetes and plant parasitic nematodes · 2023

    Opposite direction

  5. negative
    Cooking mugnolo in water reduced GLS concentration by 50%.

    Glucosinolates Profile of “Mugnolo”, a Variety ofBrassica oleraceaL. Native to Southern Italy (Salento) · 2010

    Opposite direction

  6. negative
    Blanching broccoli before drying significantly decreased glucosinolate content.

    Effect of drying conditions on indole glucosinolate level in broccoli · 2010

    Opposite direction

  7. negative
    Sous-vide cooking caused significantly higher glucosinolate losses than conventional cooking.

    The Influence of Different Hydrothermal Processes Used in the Preparation of Brussels Sprouts on the Availability of Glucosinolates to Humans · 2024 · compared with conventional cooking methods

    Opposite direction

  8. negative
    Boiling reduced broccoli total phenol by 81.91% relative to raw florets.

    Estimation of Antioxidant and Antinutritional Factors of Green Broccoli Florets and their Effects on Boiling · 2014 · compared with raw

    Opposite direction

15 papers more in this group

See all 24 papers →

Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.