Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables

McNaughton, SA and Marks, GC (2003) Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. British Journal of Nutrition, 90 3: 687-697. doi:10.1079/BJN2003917


Author McNaughton, SA
Marks, GC
Title Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables
Journal name British Journal of Nutrition   Check publisher's open access policy
ISSN 0007-1145
Publication date 2003-09-01
Sub-type Article (original research)
DOI 10.1079/BJN2003917
Volume 90
Issue 3
Start page 687
End page 697
Total pages 11
Editor P. Trayhurn
Place of publication United Kingdom
Publisher CABI Publishing
Collection year 2003
Language eng
Subject C1
321205 Nutrition and Dietetics
730215 Nutrition
Abstract Evidence indicates that cruciferous vegetables are protective against a range of cancers with glucosinolates and their breakdown products considered the biologically active constituents. To date, epidemiological studies have not investigated the intakes of these constituents due to a lack of food composition databases. The aim of the present study was to develop a database for the glucosinolate content of cruciferous vegetables that can be used to quantify dietary exposure for use in epidemiological studies of diet-disease relationships. Published food composition data sources for the glucosinolate content of cruciferous vegetables were identified and assessed for data quality using established criteria. Adequate data for the total glucosinolate content were available from eighteen published studies providing 140 estimates for forty-two items. The highest glucosinolate values were for cress (389 mg/100 g) while the lowest values were for Pe-tsai chinese cabbage (20 mg/100 g). There is considerable variation in the values reported for the same vegetable by different studies, with a median difference between the minimum and maximum values of 5.8-fold. Limited analysis of cooked cruciferous vegetables has been conducted; however, the available data show that average losses during cooking are approximately 36 %. This is the first attempt to collate the available literature on the glucosinolate content of cruciferous vegetables. These data will allow quantification of intakes of the glucosinolates, which can be used in epidemiological studies to investigate the role of cruciferous vegetables in cancer aetiology and prevention.
Keyword Nutrition & Dietetics
Glucosinolates
Cruciferous Vegetables
Food Composition Database
Dietary Intake
Cancer
Brassica Vegetables
Brussels-sprouts
Processing Conditions
Cancer Prevention
Oleracea
Broccoli
Cabbage
Cultivars
Mechanisms
Isothiocyanates
Q-Index Code C1

 
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Created: Wed, 15 Aug 2007, 02:54:42 EST