Effects of glucoraphanin-rich broccoli sprout extracts on sleep quality in healthy adults: An exploratory study

Kikuchi, Masahiro; Aoki, Yudai; Kishimoto, Noriaki; Masuda, Yumi; Suzuki, Natsuki; Takashimizu, Shinji; Yoshida, Kazuhiko; Aizawa, Koichi; Suganuma, Hiroyuki; Nishizaki, Yasuhiro

doi:10.1016/j.jff.2021.104574

Cited by 2 publications

(2 citation statements)

References 27 publications

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“…One of the important parts of broccoli to obtain bioactive compounds is its sprouts (Paśko et al, 2018 ). Broccoli sprouts are a rich source of natural antioxidant compounds such as vitamins, carotenoids, minerals, sulfur compounds, and glucoraphanin (especially sulforaphane) (Kikuchi et al, 2021 ). Sulforaphane is an important bioactive compound found in different parts of broccoli that exhibits considerable and significant anti‐inflammatory and antioxidant activities (Yusin et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

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Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

Azarashkan

Motamedzadegan

Ghorbani‐HasanSaraei

et al. 2022

Food Science & Nutrition

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This study aimed to produce the functional ricotta cheese using broccoli sprouts extract (BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties. The BSE nano‐liposome was nano‐encapsulated into basil seed gum (BSG) and was incorporated into the ricotta cheese formulation in two forms of free and nano‐capsules in two levels of 3% and 5% w/w. The measurements were conducted during a 15‐day storage period at 4–6°C. The results showed that the titratable acidity, hardness, and chewiness of cheeses were increased and the pH, moisture, total phenol content (TPC), and antioxidant activity were decreased (p < .05). With the addition of BSE concentration, the TPC and antioxidant activity increased significantly (p < .05) and applying the nano‐encapsulation method for BSE led to better preservation of bioactive compounds. Based on the rheological results, viscoelastic solid behavior and a weak gel were observed in all cheese samples. The results of sensory evaluation demonstrated that cheeses containing free extract had lower flavor and overall acceptability scores than other samples, which indicates that the nano‐encapsulation covered the undesirable flavor of the BSE. Generally, during the 15‐day cold storage period, the highest sensory acceptance and functional activity were related to the samples containing nano‐encapsulated BSE, especially at the 5% level.

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Section: Introductionmentioning

confidence: 99%

“…Broccoli sprouts are a rich source of natural antioxidant compounds such as vitamins, carotenoids, minerals, sulfur compounds, and glucoraphanin (especially sulforaphane) (Kikuchi et al, 2021).…”

mentioning

confidence: 99%

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

Azarashkan

Motamedzadegan

Ghorbani‐HasanSaraei

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

Formation, immunomodulatory activities, and enhancement of glucosinolates and sulforaphane in broccoli sprouts: a review for maximizing the health benefits to human

Nirasawa

et al. 2023

Critical Reviews in Food Science and Nutrition

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Effects of glucoraphanin-rich broccoli sprout extracts on sleep quality in healthy adults: An exploratory study

Cited by 2 publications

References 27 publications

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

Formation, immunomodulatory activities, and enhancement of glucosinolates and sulforaphane in broccoli sprouts: a review for maximizing the health benefits to human

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