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Modulation of Anticarcinogenic Activities of Vegetables by Thermal Processing (1994)

Title:

Modulation of Anticarcinogenic Activities of Vegetables by Thermal Processing

Key words:

sulforaphane, cooking methods

Research Institution:

The Johns Hopkins University

Location:

Maryland

Researcher:

Paul Talalay

Project Description:

Dr. Talalay investigated the effects of common cooking methods on potent detoxification enzyme inducers, such as sulforaphane, in various cruciferous vegetables. These enzymes in turn play an important role in detoxifying chemical carcinogens and blocking tumor formation. Dr. Talalay sought to determine the potencies of vegetable extracts for their induction capabilities and the effect of various methods of heating on their potency.

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