Optimization of a Microencapsulation Process Using Oil-in-Water (O/W) Emulsion to Increase Thermal Stability of Sulforaphane.

Sulforaphane (SFN) is a bioactive compound widely studied for its potential applications in pharmaceutical, nutraceutical, and food industries since it offers health benefits due to its nature as a Phase 2 enzyme inducer. Its application in the food industry has been limited because SFN is unstable at high temperatures in an aqueous milieu. An option to increase SFN stability and protect it from thermal degradation is microencapsulation.

Maximization of Sulforaphane Content in Broccoli Sprouts by Blanching.

Broccoli sprouts are a recognized source of health-promoting compounds, such as glucosinolates, glucoraphanin, and sulforaphane (SFN). Maximization of SFN content can be achieved by technological processing. We investigated the effect of blanching conditions to determine the optimal treatment that maximizes sulforaphane content in broccoli sprouts.

Insights about stabilization of sulforaphane through microencapsulation.

The health-promoting properties of sulforaphane (SFN) are well known, however its instability is still a hurdle for its incorporation into food matrices. SFN can be stabilized by microencapsulation, technique sparingly explored for isothiocyanates so far. This review summarizes the advances in microencapsulation of SFN and other isothiocyanates.

[Evaluation of hepatic resections in patients with benign and malignant lesions].

Objective: To evaluate hepatic resections in patient with benign and malignant lesions during the years 1997 to 2002 at the Autonomous University Hospital Service of Maracaibo, Venezuela.

Materials: We carried out 18 hepatic resections for benign and/or malignant lesions; traumatic and infectious lesions were excluded.

Results: The female sex prevailed with 77.