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References
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

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Cabbage references

  • Ambrosone CB, Tang L. Cruciferous vegetable intake and cancer prevention: role of nutrigenetics. Cancer Prev Res (Phila Pa). 2009 Apr;2(4):298-300. 2009.
  • Bacchetti T, Tullii D, Masciangelo S, et al. Effect of black and red cabbage on plasma carotenoid levels, lipid profile and oxidized low density lipoprotein. Journal of Functional Foods, Volume 8, May 2014, pages 128-137.
  • Bhattacharya A, Tang L, Li Y, et al. Inhibition of bladder cancer development by allyl isothiocyanate. Carcinogenesis. 2010 Feb;31(2):281-6. 2010.
  • Dekker M, Dekkers E, Jasper A, et al. Predictive modelling of vegetable firmness after thermal pre-treatments and steaming. Innovative Food Science & Emerging Technologies, Volume 25, October 2014, pages 14-18.
  • Drewnowski A. New metrics of affordable nutrition: which vegetables provide most nutrients for least cost? J Acad Nutr Diet. 2013 Sep;113(9):1182-7.
  • Duchnowicz P, Bors M, Podsadek A, et al. Effect of polyphenols extracts from Brassica vegetables on erythrocyte membranes (in vitro study). Environ Toxicol Pharmacol. 2012 Nov;34(3):783-90.
  • Higdon JV, Delage B, Williams DE, et al. Cruciferous Vegetables and Human Cancer Risk: Epidemiologic Evidence and Mechanistic Basis. Pharmacol Res. 2007 March; 55(3): 224-236. 2007.
  • Hounsome N, Hounsome B, Tomos D, et al. Changes in antioxidant compounds in white cabbage during winter storage. Postharvest Biology and Technology, Volume 52, Issue 2, May 2009, pages 173-179.
  • Hu R, Khor TO, Shen G, Jeong WS, Hebbar V, Chen C, Xu C, Reddy B, Chada K, Kong AN. Cancer chemoprevention of intestinal polyposis in ApcMin/+ mice by sulforaphane, a natural product derived from cruciferous vegetable. Carcinogenesis. 2006 May 4; [Epub ahead of print. 2006. PMID:16675473.
  • Kahlon TS, Chiu MC, Chapman MH. Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage. 2008 Jun;28(6):351-7. 2008.
  • Kurilich AC, Tsau GJ, Brown A, et al. Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea. J Agric Food Chem 1999 Apr;47(4):1576-81. 1999. PMID:13300.
  • Kushad MM, Brown AF, Kurilich AC, et al. Variation of glucosinolates in vegetable crops of Brassica oleracea. J Agric Food Chem 1999 Apr;47(4):1541-8. 1999. PMID:13320.
  • Kusznierewicz, B, Bartoszek A., Wolska, L et al. Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities, and proteins. LWT Food Science and Technology 2008, 41, 1-9. 2008.
  • Lacoppidan SA, Kyro C, Loft S, et al. Adherence to a Healthy Nordic Food Index Is Associated with a Lower Risk of Type-2 Diabetes--The Danish Diet, Cancer and Health Cohort Study. Nutrients. 2015 Oct 21;7(10):8633-44.
  • Martinez-Villaluenga C, Penas E, Sidro B, et al. White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages. LWT - Food Science and Technology, Volume 46, Issue 1, April 2012, pages 77-83.
  • Miron A, Hancianu M, Aprotosoaie AC et al. [Contributions to chemical study of the raw polysaccharide isolated from the fresh pressed juice of white cabbage leaves]. Rev Med Chir Soc Med Nat Iasi. 2006 Oct-Dec;110(4):1020-6. 2006.
  • Nugrahedi PY, Hantoro I, Verkerk R, et al. Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications. Int J Food Sci Nutr. 2015;66(6):633-41.
  • Pagliaro B, Santolamazza C, Simonelli F, et al. Phytochemical Compounds and Protection from Cardiovascular Diseases: A State of the Art. Biomed Res Int. 2015;2015:918069.
  • Prawan A, Saw CL, Khor TO et al. Anti-NF-kappaB and anti-inflammatory activities of synthetic isothiocyanates: effect of chemical structures and cellular signaling. Chem Biol Interact. 2009 May 15;179(2-3):202-11. 2009.
  • Rungapamestry V, Duncan AJ, Fuller Z et al. Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates. Proc Nutr Soc. 2007 Feb;66(1):69-81. 2007.
  • Silberstein JL, Parsons JK. Evidence-based principles of bladder cancer and diet. Urology. 2010 Feb;75(2):340-6. 2010.
  • Singh BK, Sharma SR, and Singh B. Antioxidant enzymes in cabbage: Variability and inheritance of superoxide dismutase, peroxidase and catalase. Scientia Horticulturae, Volume 124, Issue 1, 26 February 2010, pages 9-13.
  • Steinbrecher A, Linseisen J. Dietary Intake of Individual Glucosinolates in Participants of the EPIC-Heidelberg Cohort Study. Ann Nutr Metab 2009;54:87-96. 2009.
  • Stewart H, Hyman J, Buzby JC, et al. How much do fruits and vegetables cost? U.S. Department of Agriculture (USDA) Economic Research Service (ERS), Economic Information Bulletin 71, February 2011. Washington, D.C.
  • Tang L, Zirpoli GR, Guru K, et al. Consumption of Raw Cruciferous Vegetables is Inversely Associated with Bladder Cancer Risk. 2007 Apr 15;67(8):3569-73. 2007.
  • Tang L, Zirpoli GR, Jayaprakash V, et al. Cruciferous vegetable intake is inversely associated with lung cancer risk among smokers: a case-control study. BMC Cancer 2010, 10:162. 2010.
  • Tiwari U, Sheehy E, Rai D, Gaffney M, et al. Quantitative human exposure model to assess the level of glucosinolates upon thermal processing of cruciferous vegetables. LWT - Food Science and Technology, Volume 63, Issue 1, September 2015, pages 253-261.
  • Vidrih R, Filip S, Hribar J. Content of higher fatty acids in green vegetables. Czech Journal of Food Sciences 2009, 27 Special Issue: S125—S129. 2009.
  • Voorrips LE, Goldbohm RA, et al. Vegetable and fruit consumption and risks of colon and rectal cancer in a prospective cohort study: The Netherlands Cohort Study on Diet and Cancer. Am J Epidemiol. 2000 Dec 1;152(11):1081-92. 2000. PMID:11117618.
  • Zhao H, Lin J, Grossman HB, Hernandez LM, Dinney CP, Wu X. Dietary isothiocyanates, GSTM1, GSTT1, NAT2 polymorphisms and bladder cancer risk. Int J Cancer. 2007 May 15;120(10):2208-13. 2007. PMID:17290402.
  • Zielinska M, Lewandowska U, Podsedek A, et al. Orally available extract from Brassica oleracea var. capitata rubra attenuates experimental colitis in mouse models of inflammatory bowel diseases. Journal of Functional Foods, Volume 17, August 2015, pages 587-599.

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