Koo, Song Yi Cha, Kwang Hyun Song, Dae-Geun Chung, Donghwa Pan, Cheol-Ho 2024-01-20T17:30:25Z 2024-01-20T17:30:25Z 2021-09-02 2011-04 1738-2203 https://pubs.kist.re.kr/handle/201004/130493 Red cabbage, a Brassica vegetable, has glucoraphanin that is hydrolyzed by myrosinase to form sulforaphane, which has received attention due to its cancer chemopreventive activity. High hydrostatic pressure (HEW) treatment (100 similar to 400 MPa) and subsequent incubation (20 similar to 80 degrees C) were employed to amplify health beneficial sulforaphane content in red cabbage. The highest quantity of sulforaphane was 99.7 mu mol/kg fresh weight from IMP treatment at 400 MPa, followed by standing at 60 degrees C. Cytotoxicity was determined to evaluate the side effect of HHP-treated red cabbage. English KOREAN SOC APPLIED BIOLOGICAL CHEMISTRY BROCCOLI CANCER METABOLITES ENZYMES Amplification of Sulforaphane Content in Red Cabbage by Pressure and Temperature Treatments Article 10.3839/jksabc.2011.030 1 JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, v.54, no.2, pp.183 - 187 JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY 54 2 183 187 scie scopus kci ART001548614 000290646100005 2-s2.0-79956033602 Food Science & Technology Food Science & Technology Article BROCCOLI CANCER METABOLITES ENZYMES Brassica oleracea L. var. capitata f. rubra DC. glucoraphanin high hydrostatic pressure red cabbage sulforaphane