Glucosinolates and their breakdown products in food and food plants

Fenwick, G. R.; Heaney, Robert K.; Mullin, W.J.

doi:10.1080/10408398209527361

Cited by 1,233 publications

(774 citation statements)

References 325 publications

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“…The rejection of raw cruciferous vegetables by PTC/PROP tasters has been noted previously. Goitrin (1,5 vinyl-2-thiooxazolidone) and isothiocyanates are bitter PTC-related compounds caused by hydrolysis of glucosinates naturally present in raw cabbage 45 . On the other hand, several studies have found no relationship between PTC/PROP responsiveness and responses to other bitter tastes 31,46 or the rejection of bitter-tasting foods.…”

Section: Discussionmentioning

confidence: 99%

Taste and food preferences as predictors of dietary practices in young women

Drewnowski

Henderson

Levine

et al. 1999

Public Health Nutr.

152

111

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Objective: To investigate links between taste responses, self-reported food preferences and selected dietary outcomes in young women. Methods: Subjects were 159 women, with a mean age of 27.0 years. Taste responses were measured using aqueous solutions of 6-n-propylthiouracil (PROP) and sucrose. All subjects completed a 171-item food preference checklist, using nine-point category scales. Food preference data were reduced using principal components factor analyses, with the internal consistency of factor-based subscales established using Cronbach's alpha. Dietary intakes, available for a subset of 87 women, were based on 3 days of food records. Estimated intakes of carbohydrate, fibre and b-carotene were the key dietary outcome variables. Results: Genetically-mediated sensitivity to the bitter taste of PROP was associated with reduced preferences for Brussels sprouts, cabbage, spinach and coffee beverages. Higher preferences for sucrose in water were associated with increased preferences for sweet desserts. Food preferences, in turn, were associated with measures of current diet. Reduced acceptability of vegetables and fruits was associated with lower estimated intakes of carbohydrate, fibre and b-carotene. Conclusions: Taste responses to sucrose and PROP were predictive of some food preferences. Food preferences, in turn, were associated with food consumption patterns. Given that taste responsiveness to PROP is an inherited trait, there may be further links between genetic taste markers, eating habits and the selection of healthful diets.

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Section: Discussionmentioning

confidence: 99%

Taste and food preferences as predictors of dietary practices in young women

Drewnowski

Henderson

Levine

et al. 1999

Public Health Nutr.

152

111

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“…These isothiocyanates have been shown, in several in vitro and in vivo studies, to display anticarcinogenic properties as reviewed previously (9,17). Watercress (Rorippa nasturtium-aquaticum) in particular contains one of the highest concentrations of glucosinolates per gram weight of any vegetable (18,19) as well as containing high concentrations of carotenoids such as lutein and ␤-carotene (20). These phytochemicals have also been associated with various anticarcinogenic properties, including antioxidant activities.…”

Section: Introductionmentioning

confidence: 99%

Watercress supplementation in diet reduces lymphocyte DNA damage and alters blood antioxidant status in healthy adults

Gill

Haldar

Boyd

et al. 2007

The American Journal of Clinical Nutrition

137

113

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“…These are held in plant cells separately from the enzyme myrosinase and in themselves are not fungitoxic (Manici et al 1997). GSLs are classed as β-thioglucoside Nhydroxysulfates, with a side chain and a sulphur-linked β-d-glucopyranose moiety (Fahey et al 2001) and are divided into aliphatic, aromatic and indole GSLs according to the type of side chain (Fenwick et al 1983). GSL content can vary in the same crop grown in different years (Bangarwa et al 2011) and between tissues within a single plant, such as between leaves and seeds (Gupta et al 2012), or between leaves and flower buds.…”

Section: Introductionmentioning

confidence: 99%

Volatiles from biofumigant plants have a direct effect on carpogenic germination of sclerotia and mycelial growth of Sclerotinia sclerotiorum

Warmington

Clarkson

2015

Plant Soil

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Original citation:Warmington, Rachel and Clarkson, John P. (2015) Volatiles from biofumigant plants have a direct effect on carpogenic germination of sclerotia and mycelial growth of Sclerotinia sclerotiorum. Plant and Soil. doi: 10.1007/s11104-015-2742-8 Permanent WRAP url: http://wrap.warwick.ac.uk/74305 Copyright and reuse:The Warwick Research Archive Portal (WRAP) makes this work by researchers of the University of Warwick available open access under the following conditions. Copyright © and all moral rights to the version of the paper presented here belong to the individual author(s) and/or other copyright owners. To the extent reasonable and practicable the material made available in WRAP has been checked for eligibility before being made available.Copies of full items can be used for personal research or study, educational, or not-for profit purposes without prior permission or charge. Provided that the authors, title and full bibliographic details are credited, a hyperlink and/or URL is given for the original metadata page and the content is not changed in any way. Publisher's statement:"The final publication is available at Springer via http://dx.doi.org/10.1007/s11104-015-2742-8." A note on versions:The version presented here may differ from the published version or, version of record, if you wish to cite this item you are advised to consult the publisher's version. Please see the 'permanent WRAP url' above for details on accessing the published version and note that access may require a subscription. AimsSclerotia of Sclerotinia sclerotiorum survive in soil and germinate to produce apothecia which release airborne ascospores. Current control methods rely predominantly on the use of fungicides to kill ascospores. The aim of this research was to identify potential biofumigation treatments which suppress sclerotial germination, providing a potential alternative and long-term approach to disease management. MethodsMicrocosm and in vitro experiments were conducted using dried and milled plant material from six different biofumigant crop plants to determine effects on carpogenic germination of sclerotia and mycelial growth of S. sclerotiorum. ResultsAll biofumigant plants significantly reduced germination of S. sclerotiorum sclerotia in the microcosm experiments, but were less effective against larger sclerotia. In vitro experiments showed a direct effect of biofumigant volatiles on both the mycelial growth of S. sclerotiorum, and carpogenic germination of sclerotia, where the most effective treatment was B. juncea 'Vittasso'.Conclusions It was clear from this study that biofumigant crop plants have potential as part of an integrated disease management system for control of S. sclerotiorum. The microcosm experiments described here provide a straightforward and reliable screening method for evaluating different biofumigants for activity.

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Glucosinolates and their breakdown products in food and food plants

Cited by 1,233 publications

References 325 publications

Taste and food preferences as predictors of dietary practices in young women

Taste and food preferences as predictors of dietary practices in young women

Watercress supplementation in diet reduces lymphocyte DNA damage and alters blood antioxidant status in healthy adults

Volatiles from biofumigant plants have a direct effect on carpogenic germination of sclerotia and mycelial growth of Sclerotinia sclerotiorum

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