World Journal of Radiology and Imaging(WJRI)

Biology Department, University of Detroit Mercy, 4001 W McNichols Rd., Detroit, MI 48221, USA

Publications

• Research Article   
  Stabilizing Effect of Vitamin C on Sulforaphane Level in A Controlled-Fermented Broccoli Sprouts
  Author(s): Anne-Marie Kosi-Kupe* and Helena Kleiker
  
  This study investigates the sulforaphane levels in broccoli sprouts samples produced under a controlled-lactic acid fermentation. Such process includes combining broccoli sprouts, a cruciferous vegetable, with twelve selected strains of lactic acid bacteria: Lactobacilli, Streptococci, and Bifidobacteria to form a mixture that undergoes lactic acid fermentation, transforms glucosinolate within the cruciferous vegetable to sulforaphane, and yield a fermented mixture that contains sulforaphane, and subsequently from that fermented mixture manufacturing nutritional food item that can be ingestable and sustainable for humans. pH decrease within the lag phase is the critical and decisive moment for the end product sulforaphane stability. Purpose Various sulforaphane powders, pills, and probiotics are commercially available. However, sulforaphane powder mixed in w.. Read More»
  

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