Foods July 2019 PMID 31336993

Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods.

Nieves Baenas, Javier Marhuenda, Cristina García-Viguera, Pilar Zafrilla, Diego A Moreno

Download social card

Mentions

Peak: 1 in Jul 2019

across 3 sources since Jul 2019

Extended reach

579,975

potential audience

Total likes

14,234

Video views

570,338

Mentions per month

Jul 2019 – Oct 2025

Where it's discussed

X / Twitter4 posts
News4 articles
YouTube2 videos

AI synopsis

What people are saying

Discussions highlight the significance of the article by mentioning how steaming and stir-frying preserve beneficial compounds like glucoraphanin and sulforaphane, with phrases like 'recommend' and 'choice of cooking methods' indicating a thoughtful engagement with the content. Words such as 'influence' and 'important' reflect a recognition of the article's relevance, while the tone remains informative yet moderately interested.

AgreementModerate agreement

Most discussions support the findings, emphasizing the importance of cooking methods for health benefits.

InterestModerate interest

Participants show moderate curiosity, engaging with the topic but not overly enthusiastic.

EngagementModerate engagement

Posts involve some discussion of the research details and practical implications, indicating moderate engagement.

ImpactModerate impact

The conversations suggest awareness of the significance of cooking techniques on nutritional content, hinting at some influence.

Abstract in brief

The study explores how cooking methods like stir-frying, steaming, and boiling affect the levels of health-promoting compounds, glucosinolates (GLS) and isothiocyanates (ITC), in novel cruciferous vegetables such as broccolini and kale.
Results show that broccolini and kale are rich in beneficial compounds, with broccolini mainly containing glucoraphanin and sulforaphane, and kale rich in glucoiberin and iberin.
Stir-frying and steaming help preserve about 50% of these compounds, while boiling significantly reduces their levels by 20-40%, highlighting the importance of cooking method choice to maximize health benefits.

Read the full abstract

All mentions

Impact of Cooking Methods on Cruciferous Vegetables' Health Compounds

This video explores how cooking methods like stir-frying, steaming, and boiling affect glucosinolates and isothiocyanates levels in vegetables like broccolini and kale, emphasizing the importance of cooking choices for…

MinuteFood · Dec 15, 2022 570,338 views

Glucosinolates in Cruciferous Vegetables and Their Health Impact

In this episode, we discuss glucosinolates or mustard glycosides, their role in agriculture, and their effects on human health. Discover the fascinating world of these compounds and their significance in nutrition and…

Nährstoffnerds · Oct 28, 2025 0 views

Diego A Moreno

@DAMF1970 · X

RT @Foods_MDPI: #mdpifoods the Editor's Choice paper "Influence of #Cooking Methods on #Glucosinolates and #Isothiocyanates Content in Nove…

Jul 13, 2023 · 1 share · 751 followers View post →

Foods MDPI

@Foods_MDPI · X

#mdpifoods Recommend the Editor's Choice Paper

Sep 25, 2021 · 1 like · 2,616 followers View post →

Foods MDPI

@Foods_MDPI · X

Dec 30, 2020 · 4 likes · 1 share · 2,616 followers View post →

Dra. Luisa Solano Pérez

@SolanoLuisa · X

#mdpifoods Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous #Foods https://t.co/xvOKQIoJ3D @MDPIOpenAccess

Jul 12, 2019 · 3,651 followers View post →