Zusammenfassung
Glucosinolate kommen naturgemäß in Kreuzblütlern vor, wie z. B. inBrassica-Gemüse, welche einen wesentlichen Bestandteil der Nahrung bilden. Glucosinolate werden leicht umgesetzt in eine Reihe physiologisch aktiver Verbindungen unter Einfluß einer endogenen Thioglucosidase, welche aktiv wird, wenn das pflanzliche Gewebe zerstört wird. Die Cruciferen-Gemüse werden roh, aber auch in verarbeiteter Form, gegessen. Der Einfluß der Verarbeitung auf den Abbau der Glucosinolate, sowie auf Art und Menge der gebildeten Reaktionssprodukte, wird besprochen.
Summary
Glucosinolates are found naturally in cruciferous plants, such asbrassica vegetables, which are important in the human diet. Glucosinolates are readily converted into a range of physiologically active compounds by hydrolysis under the influence of an endogenous thioglucosidase, which becomes active when plant cells are disrupted. Cruciferous vegetables are eaten raw, they are also consumed in the processed form. The influence of processing conditions on glucosinolate degradation and on the type and levels of the reaction products formed is reviewed.
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de Vos, R.H., Blijleven, W.G.H. The effect of processing conditions on glucosinolates in cruciferous vegetables. Z Lebensm Unters Forch 187, 525–529 (1988). https://doi.org/10.1007/BF01042383
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DOI: https://doi.org/10.1007/BF01042383