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5. <i>In vitro</i>Bile Acid Binding of Mustard Greens, Kale, Broccoli, Cabb

<i>In vitro</i>Bile Acid Binding of Mustard Greens, Kale, Broccoli, Cabb

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：clhhjq

【摘 要】

：

Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Steam cooking has been observ

【作 者】

：

Talwinder S. Kahlon Rebecca R. 

【机 构】

：

WesternRegionalResearchCenter

【出 处】

：

食品与营养科学(英文)

【发表日期】

：

2012年7期

【关键词】

：

In vitro Bile Acid Binding Mustard Greens KALE BROCCOLI CABBAGE Green Bell Peppe 

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Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Steam cooking has been observed to significantly improve bile acid binding of green/leafy vegetables. It was hypothesized th

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