Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein Lipid and Fiber Gels

摘要

ScopeOptimization of bioavailability of dietary bioactive health‐beneficial compounds is as important as increasing their concentration in foods. The aim of this study is to explore the change in bioavailability of isothiocyanates (ITCs) in broccoli sprouts incorporated in protein, fiber, and lipid gels.