Bioavailability of Isothiocyanates From Broccoli Sprouts in Proteins, Lipids and Fibres Gels

ConclusionThis explorative study suggests that isothiocyanates bioavailability can be modulated by food structure and composition and further and deeper investigations are needed to develop food products that lead to an optimized isothiocyanates bioavailability.This article is protected by copyright. All rights reserved

Source: Nahrung / Food - March 12, 2018 Category: Nutrition Authors: Teresa Oliviero, Simone Lamers, Edoardo Capuano, Matthijs Dekker, Ruud Verkerk Tags: Research Article Source Type: research