{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,3]],"date-time":"2026-02-03T21:47:18Z","timestamp":1770155238422,"version":"3.49.0"},"reference-count":64,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2011,4,6]],"date-time":"2011-04-06T00:00:00Z","timestamp":1302048000000},"content-version":"vor","delay-in-days":5,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2011,4]]},"abstract":"<jats:p>\n                    <jats:bold>Abstract:\u2002<\/jats:bold>\n                    The bioactive metabolites of glucosinolates, such as isothiocyanates, contained in cruciferous vegetables have been shown to reduce the risk of cancers through the induction of detoxification enzymes. However, cruciferous vegetables are commonly processed before consumption, significantly altering the phytochemical composition of these vegetables. Compared to freeze\u2010dried Brussels sprouts, oven\u2010dried Brussels sprouts contain low concentrations of glucosinolates (22.14 and 0.85 \u03bcmol\/g, respectively) and isothiocyanates (3.68 and 0.15 \u03bcmol\/g, respectively). The effect of oven\u2010dried Brussels sprouts on the expression of detoxification enzymes was evaluated\u2002\n                    <jats:italic>in vitro<\/jats:italic>\n                    \u2002and\u2002\n                    <jats:italic>in vivo<\/jats:italic>\n                    . Treatment of immortalized human hepatoma cells with the aqueous extract from oven\u2010dried Brussels sprouts significantly increased quinone activity (0.5 and 1.5 mg\/mL) and the activity of the antioxidant response element (EC50 = 2.39 mg\/mL) and xenobiotic response element (EC50 2.92 mg\/mL). C3H\/HeJ mice fed a diet containing 20% oven\u2010dried Brussels sprout diets for 2 wk demonstrated significantly higher expression than animals fed a nutrient\u2010matched control diet of CYP1A1, CYP1A2, and epoxide hydrolase in the liver and CYP1A1, CYP1A2, CYP1B1, epoxide hydrolase, UGT1A1, thioredoxin reductase, and heme oxygenase in the lungs. The low concentrations of glucosinolates and isothiocyanates in oven\u2010dried Brussels sprouts suggest that other compounds, such as the Maillard reaction products that are produced during heating, are responsible for the induction of detoxification enzymes\u2002\n                    <jats:italic>in vitro<\/jats:italic>\n                    \u2002and\u2002\n                    <jats:italic>in vivo<\/jats:italic>\n                    .\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Practical Application:\u2002<\/jats:bold>\n                    The manner in which cruciferous vegetables are processed prior to consumption has significant effects on what compounds people are exposed to. The presence of glucosinolates or isothiocyanates can be a good indicator of the ability of cruciferous vegetables to induce detoxification enzymes. However, the data presented here demonstrate that while heat processing of Brussels sprouts greatly reduced the concentrations of glucosinolates and isothiocyanates, their ability to induce detoxification enzymes\u2002\n                    <jats:italic>in vitro<\/jats:italic>\n                    \u2002and\u2002\n                    <jats:italic>in vivo<\/jats:italic>\n                    \u2002was retained.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2011.02105.x","type":"journal-article","created":{"date-parts":[[2011,4,13]],"date-time":"2011-04-13T06:15:21Z","timestamp":1302675321000},"source":"Crossref","is-referenced-by-count":10,"title":["Heat Treatment of Brussels Sprouts Retains Their Ability to Induce Detoxification Enzyme Expression\u2002\n                    <i>In Vitro<\/i>\n                    \u2002and\u2002\n                    <i>In Vivo<\/i>"],"prefix":"10.1111","volume":"76","author":[{"given":"Melissa 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