References
- Aronson WJ, Glaspy JA, Reddy ST, Reese D, Heber D, Bagga D. 2001. Modulation of omega-3/omega-6 polyunsaturated ratios with dietary fish oils in men with prostate cancer. Urology 58(2):283-288. https://doi.org/10.1016/S0090-4295(01)01116-5
- Barthet VJ. 2008. (n-7) and (n-9) cis-monounsaturated fatty acid contents of 12 Brassica species. Phytochemistry 69(2): 411-417. https://doi.org/10.1016/j.phytochem.2007.08.016
- Bhandari SR, Basnet S, Chung KH, Ryu KH, Lee YS. 2012. Comparisons of nutritional and phytochemical property of genetically modified CMV-resistant red pepper and its parental cultivar. Horticulture Environment and Biotechnology 53:151-157. https://doi.org/10.1007/s13580-012-0076-5
- Balouchi Z, Peyvast GA, Ghasemnezhad M, Saadatian M. 2011. Changes of antioxidant compounds of broccoli (Brassica oleracea L. var. Italica) during storage at low and high temperatures. South Western Journal of Horticulture, Biology and Environment 2(2):193-212.
- Connor SL, Connor WE. 1997. Are fish oils beneficial in the prevention and treatment of coronary artery disease? The American Journal of Clinical Nutrition 66(4):1020S-1031S. https://doi.org/10.1093/ajcn/66.4.1020S
- Denke MA. Grundy SM. 1992. Comparison of effects of lauric acid and palmitic acid on plasma lipids and lipoproteins. The American Journal of Clinical Nutrition 56(5):895-898. https://doi.org/10.1093/ajcn/56.5.895
- Grundy SM. 1997. What is the desirable ratio of saturated, polyunsaturated, and monounsaturated fatty acids in the diet? The American Journal of Clinical Nutrition 66(4): 988S-990S. https://doi.org/10.1093/ajcn/66.4.988S
- Hargrove RL, Etherton TD, Pearson TA, Harrison EH, Kris-Etherton PM. 2001. Low fat and high monounsaturated fat diets decrease human low density lipoprotein oxidative susceptibility in vitro. Journal of Nutrition 131:1758-1763. https://doi.org/10.1093/jn/131.6.1758
- Iso H, Sato S, Umemura U, Kudo M, Koike K, Kitamura A, Imano H, Okamura T, Naito Y, Shimamoto T. 2002. Linoleic acid, other fatty acids and the risk of stroke. Stroke 33: 2086-2093. https://doi.org/10.1161/01.STR.0000023890.25066.50
- Koh E, Wimalasiri KMS, Chassy AW, Mitchell AE. 2009. Content of ascorbic acid, quercetin, kaempferol and total phenolics in commercial broccoli. Journal of Food Composition and Analysis 22(7-8):637-643. https://doi.org/10.1016/j.jfca.2009.01.019
- Kurilich AC, Tsau GJ, Brown A, Howard L, Klein BP, Jeffery EH, Kushad M, Wallig MA, Juvik JA. 1999. Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea. Journal of Agricultural and Food Chemistry 47(4):1576-1581. https://doi.org/10.1021/jf9810158
- Matthaus B, Vosmann K, Pham LQ, Aitzetmuller K. 2003. FA and tocopherol composition of Vietnamese oil seeds. Journal of the American Oil Chemists' Society 80(10):1013-1020. https://doi.org/10.1007/s11746-003-0813-y
- Podsedek A. 2007. Natural antioxidants and antioxidant capacity of Brassica vegetables: a review. LWT- Food Science and Technology 40(1):1-11. https://doi.org/10.1016/j.lwt.2005.07.023
- Rosa EAS, Rodrigues AS. 2001. Total and individual glucosinolate content in 11 broccoli cultivars grown in early and late seasons. HortScience 36(1):56-59.
- Rosa E, David M, Gomes MH. 2001. Glucose, fructose and sucrose content in broccoli, white cabbage and Portuguese cabbage grown in early and late seasons. Journal of the Science of Food and Agriculture 81:1145-1149. https://doi.org/10.1002/jsfa.919
- Simopoulos AP. 2002. The importance of the ratio of omega-6/ omega-3 essential fatty acids. Biomedicine and Pharmacotherapy 56:365-379. https://doi.org/10.1016/S0753-3322(02)00253-6
- Singh J, Upadhyay AK, Prasad K, Bahadur A, Rai M. 2007. Variability of carotenes, vitamin C, E and phenolics in Brassica vegetables. Journal of Food Composition and Analysis 20(2):106-112. https://doi.org/10.1016/j.jfca.2006.08.002
- Vallejo F, Tomas-Barberan FA, Garcia-Viguera C. 2003. Effect of climatic and sulphur fertilization conditions, on phenolic compounds and vitamin C, in the inflorescences of eight broccoli cultivars. European Food Research and Technology, 216(5):395-401. https://doi.org/10.1007/s00217-003-0664-9
- Velasco L, Goffman FD, Becker HC. 1998. Variability for the fatty acid composition of the seed oil in a germplasm collection of the genus Brassica. Genetic Resources and Crop Evolution 45(4):371-382. https://doi.org/10.1023/A:1008628624867
- Vidrih R, Filip S, Hribar J. 2009. Content of higher fatty acids in green vegetables. Czech Journal of Food Science 27: S125-S129.
- Villa B, Calabresi L, Chiesa G, Rise P, Galli C, Sirtori CR. 2002. Omega-3 fatty acid ethyl esters increase heart rate variability in patients with coronary disease. Pharmacological Research 45(6):475-478. https://doi.org/10.1006/phrs.2002.0989
- West L, Tsui I, Balch B, Meyer K, Huth PJ. 2003. Determination of health implication of the erucic acid content of broccoli florets, sprouts, and seeds. Journal of Food Science 67(7): 2641-2643.
- Yaqoob P. 2002. Monounsaturated fatty acids and immune function. European Journal of Clinical Nutrition 56(Suppl 3):S9-S13. https://doi.org/10.1038/sj.ejcn.1601477
- Zock PL, de Vries JH, Katan MB. 1994. Impact of myristic acid versus palmitic acid on serum lipid and lipoprotein levels in healthy women and men. Arteriosclerosis, Thrombosis and Vascular Biology 14(4):567-575. https://doi.org/10.1161/01.ATV.14.4.567
Cited by
- An Analysis of E-Commerce by Local Governments in Korea vol.14, pp.4, 2015, https://doi.org/10.9716/KITS.2015.14.4.031