Molecular Nutrition & Food Research 2018-04-14

Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels

Teresa Oliviero; Simone Lamers; Edoardo Capuano; Matthijs Dekker; Ruud Verkerk

文献索引：10.1002/mnfr.201700837

摘要

Optimization of bioavailability of dietary bioactive health‐beneficial compounds is as important as increasing their concentration in foods. The aim of this study is to explore the change in bioavailability of isothiocyanates (ITCs) in broccoli sprouts incorporated in protein, fiber, and lipid gels.