Innovative minimal processing of mini broccoli for keeping quality and safety and enhancing bioactive compounds
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Director/aArtés Calero, Francisco; Artés Hernández, Francisco A.
UniversityUniversidad Politécnica de Cartagena
DepartmentIngeniería de los Alimentos y del Equipamiento Agrícola
Fecha de lectura2012-12-12
PublisherGinés Benito Martínez Hernández
Coronary heart disease risk
Instituto de Biotecnología Vegetal (IBV)
Col verde china
Formación de cataratas
[ENG] Broccoli has been described as the ‘super–vegetable’ in the media after a great number of epidemiological and laboratory studies on this Brassica specie. These studies have shown numerous health–promoting properties of broccoli such as chemopreventive, antioxidant, antitumor, antimutagenicity, anti–inflammatory, antimicrobial, antiviral and reduction of coronary heart disease risk. These properties are related to the high content of broccoli in phenolic compounds, glucosinolates (isothiocyanates –ITC–), carotenoids, vitamins, fatty acids, minerals, etc. For these reasons, the broccoli consumption has been promoted, unless the Spanish consumers are still reluctant to this vegetable due to its slightly bitter and astringent flavour and sulphur aromas (when cooked). In order to promote its consumption, the breeding companies have developed natural broccoli hybrids with other Brassica species with milder flavour than conventional varieties, such as the kailan or Chinese broccoli. This ...
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