Papers mentioning cabbage or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Contact and fumigation toxicity of four isothiocyanates (ITCs), including allyl isothiocyanate (AITC), 3-butenyl isothiocyanate (3BITC), 3-(methylthio) propyl isothiocyanate (3MPIT... Read full abstract on PubMed →
This work presents the investigation of <i>p-tert</i>-butyl(tetradecyloxy)calix[4]arene (C4A-C10) as stationary phase for capillary gas chromatographic (GC) separations. The static... Read full abstract on PubMed →
Living organisms, including human beings, rapidly show skin color changes after chemical poisonings, a result of toxicological or detoxification reactions caused by biological thio... Read full abstract on PubMed →
Horseradish hairy root cultures are suitable plant tissue organs to study the glucosinolate-myrosinase-isothiocyanate system and also to produce the biologically active isothiocyan... Read full abstract on PubMed →
BACKGROUND: Sulforaphane (SF, 1-isothiocyanato-4-(methyl-sulfinyl)-butane) is found in broccoli, cabbage and cauliflower. METHODS: we performed a critical review on the antioxidati... Read full abstract on PubMed →
This study was conducted after a series of incidences occurred at Waimea Canyon Middle School on Kauai, Hawaii. Some students and staff members exhibited symptoms such as throat ir... Read full abstract on PubMed →
The present study assessed the influence of essential oil and aqueous infusion from wild-grown caper (Capparis spinosa L.) on cell growth, NF-κB activation, apoptosis and cell cycl... Read full abstract on PubMed →
Four pure isothiocyanates (methyl, 2-propenyl, benzyl and 2-phenylethyl isothiocyanate), hydrolysing tissue of two brassicas rich in either 2-propenyl or 2-phenylethyl isothiocyana... Read full abstract on PubMed →
Caribbean sponges of the genus Ircinia contain high concentrations of linear furanosesterterpene tetronic acids (FTAs) and produce and exude low-molecular-weight volatile compounds... Read full abstract on PubMed →
Vibrio cholera is a major foodborne pathogen in Thailand. It is present in raw and lightly cooked foods, and it causes cholera. Natural products inhibiting it can be used to improv... Read full abstract on PubMed →
Chives, a member of the Alliaceae family, have been used in food and medicine in Thailand for a long time. Diallyl sulfides (diallyl monosulfide, dially disulfide, diallyl trisulfi... Read full abstract on PubMed →
Fluorescence array sensors provide an effective strategy to mitigate the cross-reactivity of single fluorescence materials by exploiting their high dimensionality and exceptional s... Read full abstract on PubMed →
Doping undermines fairness in sports and threatens athlete health, while conventional detection methods like LC-MS and GC-MS face challenges such as complex procedures, matrix inte... Read full abstract on PubMed →
The inoculation timing of starter cultures is a critical factor influencing the quality of fermented foods, yet it remains underexplored. This study evaluated how simultaneous (T1)... Read full abstract on PubMed →
<h4>Introduction</h4>Identifying pathogenic fungi from vegetable is a critical first step in disease management and development of effective plant-based antifungal agent, aligning... Read full abstract on PubMed →
The interest in characterization of drugs abused started in 1948 with the aim of determining the origin of opium. After 75 years there is still a great interest in this approach, c... Read full abstract on PubMed →
<h4>Background</h4>Type 2 diabetes mellitus is a metabolic disease categorized by hyperglycemia, resistance to insulin, and ß-cell dysfunction. Around the globe, approximately 422... Read full abstract on PubMed →
Garlic (Alliaceae), an annual herb, is renowned not only for its distinctive flavor but also for its extensive therapeutic applications in managing various ailments and health cond... Read full abstract on PubMed →
Green onion (Allium fistulosum L.) is a perennial herb with a characteristic allium aroma. Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese... Read full abstract on PubMed →
Allium sativum L., also known as garlic, is a perennial plant widely used as a spice and also considered a medicinal herb since antiquity. The aim of this study was to determine by... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.