Claim · model-written summary
Sound wave treatment at 800 Hz increased total flavonoid content of broccoli sprouts by 35% relative to untreated control
- Taxon
- broccoli
Brassica oleracea var. italicae1 - Treatment
- broccoli sprouts (800 Hz)e1
- Outcome
- total flavonoid contente1
- Direction
- increasede1
- Value
- 35%e1
- Comparator
- untreated controle1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Sound wave treatments of alfalfa (250 Hz), broccoli sprouts (800 Hz) and red young radish sprouts (1 kHz) increased the total flavonoid content by 200%, 35% and 85%, respectively, in comparison with untreated control”
Title
Joo Yeol Kim; Ye Eun Kang; Soo In Lee; et al. Journal of the Science of Food and Agriculture 2019. doi:10.1002/jsfa.10077
Other claims from this paper (7)
- Intervention effect Sound wave treatment at 250 Hz increased total flavonoid content of alfalfa by 200% relative to untreated control
- Intervention effect Sound wave treatment at 1 kHz increased total flavonoid content of red young radish sprouts by 85% relative to untreated control
- Intervention effect Sound waves induce expression of flavonoid biosynthesis pathway genes in the sprouts studied
- Association Expression of flavonoid biosynthesis pathway genes positively corresponds to flavonoid content
- Intervention effect Sound wave treatment significantly improves antioxidant efficiency of sprouts
- Recommendation Sound waves are a potential technology for producing agriculture-based functional foods from sprouts
- Intervention effect Sound wave treatments altered total flavonoid contents differently depending on growth stage, species, frequency and exposure time