STUDY REFERENCES
1 Nakagawa, K., Umeda, T., Higuchi, O., Tsuzuki, T., Suzuki, T. and Miyazawa, T., 2006. Evaporative light-scattering analysis of sulforaphane in broccoli samples: quality of broccoli products regarding sulforaphane contents. Journal of agricultural and food chemistry, 54(7), pp.2479-2483.
2 Ho, E., Clarke, J.D. and Dashwood, R.H., 2009. Dietary Sulforaphane, a histone deacetylase inhibitor for cancer prevention. The Journal of nutrition, 139(12), pp.2393-2396.
3 Wang, G., Fang, H., Zhen, Y., Xu, G., Tian, J., Zhang, Y., Zhang, D., Zhang, G., Xu, J., Zhang, Z. and Qiu, M., 2016. Sulforaphane prevents neuronal apoptosis and memory impairment in diabetic rats. Cellular Physiology and Biochemistry, 39(3), pp.901-907.
4 Shawky, N.M., Pichavaram, P., Shehatou, G.S., Suddek, G.M., Gameil, N.M., Jun, J.Y. and Segar, L., 2016. Sulforaphane improves the dysregulated metabolic profile and inhibits leptin-induced VSMC proliferation: implications toward suppression of neointima formation after arterial injury in western diet-fed obese mice. The Journal of nutritional biochemistry, 32, pp.73-84.
5 Tian, M., Xu, X., Hu, H., Liu, Y. and Pan, S., 2017. Optimisation of enzymatic production of Sulforaphane in broccoli sprouts and their total antioxidant activity at different growth and storage days. Journal of food science and technology, 54(1), pp.209-218.
6 Guo, L., Yang, R., Wang, Z. and Gu, Z., 2015. Effect of freezing methods on Sulforaphane formation in broccoli sprouts. RSC Advances, 5(41), pp.32290-32297.