The DOI matches its Crossref record; 69 of the 69 references it cites were found in a registry or an index.
A critical review of the bioavailability of glucosinolates and related compounds
Abstract
Glucosinolates (GLSs) are relatively inert (Z)-N-hydroximinosulfate esters, possessing a sulfur-linked beta-D-glucopyranose moiety and a variable side chain, found almost exclusively in cruciferous vegetables. Following cell disruption, they are hydrolysed by plant myrosinases, forming a group of chemically reactive and biologically active compounds. There is considerable evidence that these breakdown products, when consumed in the diet, may affect the risk of developing chronic diseases. However, in order for any compound to exert an activity in vivo, it is necessary to reach the site of action in an appropriate form and sufficient concentration. Deleterious and toxic effects may be observed at high concentrations: hence, bioavailability is a key factor defining the physiological, beneficial dose window of GLS hydrolysis products (GLS-HPs). For some GLS-HPs, this window can be rather narrow, and therefore is a critical parameter to be considered. In this review we critically evaluate the present state of knowledge on all factors that affect bioavailability of GLS-HPs. This includes liberation from the plant material, absorption from the digestive system, distribution around the body, metabolism and excretion.
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Cites
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INHIBITION OF CARCINOGENESIS BY ISOTHIOCYANATES*
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Cited by
The enzymic and chemically induced decomposition of glucosinolates
BONES, A., & ROSSITER, J. (2006) · Phytochemistry · doi:10.1016/j.phytochem.2006.02.024 · Cited by 587
Anticancer Efficacy of Polyphenols and Their Combinations
Niedzwiecki, A., Roomi, M., Kalinovsky, T., & Rath, M. (2016) · Nutrients · doi:10.3390/nu8090552 · Cited by 538
Matthiessen, J. N., & Kirkegaard, J. A. (2006) · Critical Reviews in Plant Sciences · doi:10.1080/07352680600611543 · Cited by 473
Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing
Barba, F. J., Nikmaram, N., Roohinejad, S., Khelfa, A., Zhu, Z., & Koubaa, M. (2016) · Frontiers in Nutrition · doi:10.3389/fnut.2016.00024 · Cited by 336
Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables
Song, L., & Thornalley, P. J. (2007) · Food and Chemical Toxicology · doi:10.1016/j.fct.2006.07.021 · Cited by 314
Metadata
- Authors
- Holst, B., & Williamson, G.
- Venue
- Natural Product Reports
- Publisher
- Royal Society of Chemistry (RSC)
- Published
- 2004
- Volume
- 21
- Issue
- 3
- Pages
- 425
- ISSN
- 0265-0568 (ISSN-L)
- 1460-4752
- OpenAlex
- W2099037325
- Cited by
- 422
- References
- 69
- FWCI
- 4.26
- Type
- journal article
- Language
- en
- Open access
- closed
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