Aryl hydrocarbon receptor activation during in vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var.Italica).

J.E.B. Koper; M. Kortekaas; L.M.P. Loonen; Z. Huang; J.M. Wells; C.I.R. Gill; L.K. Pourshahidi; G. McDougall; I. Rowland; G. Pereira-Caro; V. Fogliano; E. Capuano

doi:10.1039/d0fo00472c

Aryl hydrocarbon receptor activation during in vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var.Italica).

J.E.B. Koper
, M. Kortekaas
, L.M.P. Loonen
, Z. Huang
, J.M. Wells
, C.I.R. Gill
, L.K. Pourshahidi
, G. McDougall
, I. Rowland
, G. Pereira-Caro
, V. Fogliano
, E. Capuano

Plant adaptations, biochemistry and food quality

Wageningen University & Research
Ulster University
University of Reading
El Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	4026-4037
Journal	Food and Function
Volume	11
Issue number	5
DOIs	https://doi.org/10.1039/d0fo00472c
Publication status	Published - 1 May 2020

Keywords

Aryl hydrocarbon receptor
Broccoli
Ileostomy
In vitro digestion
Thermal

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10.1039/d0fo00472cLicence: Unspecified licence

Cite this

Koper, J. E. B., Kortekaas, M., Loonen, L. M. P., Huang, Z., Wells, J. M., Gill, C. I. R., Pourshahidi, L. K., McDougall, G., Rowland, I., Pereira-Caro, G., Fogliano, V., & Capuano, E. (2020). Aryl hydrocarbon receptor activation during in vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var.Italica). Food and Function, 11(5), 4026-4037. https://doi.org/10.1039/d0fo00472c

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author = "J.E.B. Koper and M. Kortekaas and L.M.P. Loonen and Z. Huang and J.M. Wells and C.I.R. Gill and L.K. Pourshahidi and G. McDougall and I. Rowland and G. Pereira-Caro and V. Fogliano and E. Capuano",

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Koper, JEB, Kortekaas, M, Loonen, LMP, Huang, Z, Wells, JM, Gill, CIR, Pourshahidi, LK, McDougall, G, Rowland, I, Pereira-Caro, G, Fogliano, V & Capuano, E 2020, 'Aryl hydrocarbon receptor activation during in vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var.Italica).', Food and Function, vol. 11, no. 5, pp. 4026-4037. https://doi.org/10.1039/d0fo00472c

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T1 - Aryl hydrocarbon receptor activation during in vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var.Italica).

AU - Koper, J.E.B.

AU - Kortekaas, M.

AU - Loonen, L.M.P.

AU - Huang, Z.

AU - Wells, J.M.

AU - Gill, C.I.R.

AU - Pourshahidi, L.K.

AU - McDougall, G.

AU - Rowland, I.

AU - Pereira-Caro, G.

AU - Fogliano, V.

AU - Capuano, E.

PY - 2020/5/1

Y1 - 2020/5/1

KW - Aryl hydrocarbon receptor

KW - Broccoli

KW - Ileostomy

KW - In vitro digestion

KW - Thermal

U2 - 10.1039/d0fo00472c

DO - 10.1039/d0fo00472c

M3 - Article

VL - 11

SP - 4026

EP - 4037

JO - Food and Function

JF - Food and Function

IS - 5

ER -