Integrating research in food and health: a case of promoting health by glucosinolates in Brassica vegetables

Nugrahedi, Probo Y. and PUTRI, NOVITA IKA and Verkerk, Ruud and Dekker, Matthijs and Widianarko, Y. Budi (2013) Integrating research in food and health: a case of promoting health by glucosinolates in Brassica vegetables. Proceeding International Conference on Environment and Health: Integrating Research, Community Outreach and Service Learning. pp. 70-76. ISSN ISBN 978-602-8011-53-2

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Abstract

Many research findings in the area of food and health cannot be simply disseminated and implemented to have a direct impact on health promotion of the society. There is an inter-dependency between various types of researches to be considered prior to community outreach. On the other hand, population health is likely to benefit from a food supply of healthier food products, based on their contents of nutrients and health promoting compounds. Many factors should be considered before justifying that a specific food can promote health. Meanwhile, researchers may not comprehend the real needs and capacity of the society to built a well integrated research design. The incomprehensive diffusion of research findings to the society could lead to a very limited, if any, practical application of the knowledge. This paper discusses the integration and expected dissemination of research to the society by using the glucosinolates content in Brassica vegetables as a case study. Brassica vegetables, e.g. cabbages, broccoli, and cauliflower, have been widely investigated for their beneficial effects on human health, especially since Brassica vegetables contain glucosinolates. Previous studies reported an inverse association of Brassica vegetables consumption and the risk of certain cancers. However, this could not simply be translated into a health claim that increased Brassica vegetables consumption will reduce the risk of cancer. There are many factors that could affect the glucosinolates content and bioavailability after harvesting the vegetables, e.g. processing and preparation methods. Various processing methods, such as heat treatment and fermentation, considerably decreased the glucosinolates content. In order to preserve the content of glucosinolates, certain measures must be proposed, based on the understanding of the mechanism of glucosinolate degradation during any treatments. These measures must be integrated into practice in order to give a beneficial impact on population health within the community.

Item Type: Article
Subjects: 500 Science > 570 Life sciences, biology
> 660 Chemical engineering > 664 Food technology
> 660 Chemical engineering > Food Technology
Depositing User: Mr Probo Yulianto Nugrahedi
Date Deposited: 11 Oct 2017 04:22
Last Modified: 11 Oct 2017 04:22
URI: http://repository.unika.ac.id/id/eprint/14892

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