Abstract
In cabbage, glucosinolates such as sinigrin are hydrolyzed by plant myrosinase to allyl isothiocyanate (AITC), allyl cyanide, and, in the presence of an epithiospecifier protein, 1-cyano-2,3-epithiopropane (CEP). Isothiocyanates have been implicated in the cancer-protective effects of Brassica vegetables. The effect of processing on the hydrolysis of glucosinolates was investigated in cabbage. Cabbage was steamed or microwaved for six time durations over 7 min. Glucosinolate concentrations were slightly reduced after microwave cooking (P < 0.001) but were not influenced after steaming (P < 0.05). Myrosinase activity was effectively lost after 2 min of microwave cooking and after 7 min of steaming. Hydrolysis of residual glucosinolates following cooking yielded predominantly CEP at short cooking durations and AITC at longer durations until myrosinase activity was lost. Lightly cooked cabbage produced the highest yield of AITC on hydrolysis in vitro, suggesting that cooking Brassica vegetables for a relatively short duration may be desirable from a health perspective.
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Claims 6
Claim · model-written summary
Glucosinolate concentrations were slightly reduced after microwave cooking.
- Taxon
- cabbage
Brassica oleracea var. capitatae0 - Treatment
- microwave cookinge1
- Outcome
- Glucosinolate concentrationse1
- Direction
- slightly reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage was steamed or microwaved for six time durations over 7 min”
e1“Glucosinolate concentrations were slightly reduced after microwave cooking (P < 0.001)”
Claim · model-written summary
Glucosinolate concentrations were not influenced after steaming.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Treatment
- steaminge2
- Outcome
- Glucosinolate concentrationse1
- Direction
- not influencede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage was steamed or microwaved for six time durations over 7 min”
e1“Glucosinolate concentrations were slightly reduced after microwave cooking (P < 0.001)”
e2“but were not influenced after steaming (P < 0.05)”
Claim · model-written summary
Myrosinase activity was effectively lost after 2 min of microwave cooking.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Treatment
- microwave cookinge3
- Outcome
- Myrosinase activitye3
- Direction
- effectively loste3
- Value
- 2 mine3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage was steamed or microwaved for six time durations over 7 min”
e3“Myrosinase activity was effectively lost after 2 min of microwave cooking and after 7 min of steaming”
Claim · model-written summary
Hydrolysis of residual glucosinolates yielded predominantly CEP at short cooking durations and AITC at longer durations.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Treatment
- cookinge4
- Outcome
- predominantly CEP at short cooking durations and AITC at longer durationse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage was steamed or microwaved for six time durations over 7 min”
e4“Hydrolysis of residual glucosinolates following cooking yielded predominantly CEP at short cooking durations and AITC at longer durations until myrosinase activity was lost”
Claim · model-written summary
Lightly cooked cabbage produced the highest yield of AITC on hydrolysis in vitro.
- Taxon
- cabbageBrassica oleracea var. capitatae5
- Treatment
- Lightly cookede5
- Outcome
- yield of AITCe5
- Direction
- higheste5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage was steamed or microwaved for six time durations over 7 min”
e5“Lightly cooked cabbage produced the highest yield of AITC on hydrolysis in vitro”
Claim · model-written summary
Cooking Brassica vegetables for a relatively short duration may be desirable from a health perspective.
Verbatim
e6“suggesting that cooking Brassica vegetables for a relatively short duration may be desirable from a health perspective”
The same questions in other papers
processing · quality: phytochemicals · Brassica oleracea (wild cabbage)Positive and negative results
11 papers in the same direction as this paper · 12 in the opposite direction
- negative
- positive
- positive
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See all 24 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.