Glucoraphenin, sulforaphene, and antiproliferative capacity of radish sprouts in germinating and thermal processes
Li, R., Song, D., Vriesekoop, F., Cheng, L., Yuan, Q. and Liang, H. (2016) Glucoraphenin, sulforaphene, and antiproliferative capacity of radish sprouts in germinating and thermal processes. European Food Research and Technology, 243 (4). pp. 547-554.
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Frank Vriesekoop Glucoraphenin sulforaphene 12 Aug 16 upload.pdf - Accepted Version Download (672kB) | Preview |
Abstract
Glucoraphenin, the predominant glucosinolate in radish sprouts, is hydrolyzed by myrosinase to sulforaphene that is implicated to exert anticancerogenic effects. The effects of germination and subsequent cooking processes on the levels of glucoraphenin and its hydrolysis products were investigated in this research. HPLC analysis revealed that the levels of glucoraphenin and sulforaphene decreased with germination time. In agreement with the above results, the antiproliferation activity of radish sprouts extracts on human lung cancer cells was also found to decline gradually in line with the germination process. Furthermore, when we applied three traditional cooking treatments to radish sprouts, the glucoraphenin and sulforaphene were markedly decreased; while the antiproliferation activity of cooked radish sprouts was considerably decreased. This research showed that 3-day-old radish sprouts are an excellent source of bioactive compounds that could potentially benefit human health, while any cooking process appears to cause the devastation of beneficial attributes in radish sprouts.
| Item Type: | Article |
|---|---|
| Keywords: | Radish sprouts, Glucoraphenin, Sulforaphene, Degradation, Antiproliferation |
| Divisions: | Food, Land and Agribusiness Management |
| Depositing User: | Ms Kath Osborn |
| Date Deposited: | 15 Jun 2017 19:13 |
| Last Modified: | 22 Jul 2021 11:30 |
| URI: | https://hau.repository.guildhe.ac.uk/id/eprint/15867 |
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