Table 2.

Literature review on the effect of digestion (in vitro or in vivo) and co‐digestion (digestion along with other food compounds) on the bioaccessibility (BioAc) or bioavailability (BioAv) of glucosinolates (GLs) and isothiocyanates (ITCs) in Brassica vegetables differently treated or as isolated compounds. In all the studies, the bioavailability was calculated by analyzing the excretion of the mercapturic acids of the corresponding ITCs in urine. The changing of bioaccessibility or bioavailability is represented with symbols: (–) no change; (↓) decreased; (↑) increased; n.i., not investigated

Compound/vegetable	Type of study	Treatment	BioAc	BioAv	References
GLs (not identified)/roots of Chinese red radish	in vitro	Acid pH	↓	n.i.	90
Glucobrassicin/synthetized	in vitro	Neutral pH Acid pH	↓ ↓	n.i.	115
Progoitrin, gluconapoleiferin, gluconapin, 4‐Hydroxyglucobrassicin, glucobrassicanapin/rapeseed meal	in vitro	Acid pH Neutral pH	↓ ↓	n.i.	92
Progoitrin, glucoraphanin glucoalyssin, gluconapin, 4‐hydroxyglucobrassicin, glucobrassicin, 4‐methoxyglucobrassicin/broccoli	in vitro	Acid pH Neutral pH	↓ ↓	n.i.	91
Glucoraphanin, allyl ITC/mustard and broccoli (differently cooked)	in vivo	Consumption with and without beef	n.i.	↑ for allyl ITC	100
Glucoraphanin, glucoiberin/broccoli sprouts	in vivo	Consumption with proteins or dietary fibers or lipids gels	–		96
Sulforaphane/broccoli (raw or differently steamed)	in vitro	Acid pH Neutral pH Co‐digestion with oil or protein	↑ ↑ No clear trend	n.i.	53
Sulforaphane/broccoli (raw or differently steamed)	in vitro	After the intestinal phase	↓	n.i.	93
Glucoraphanin/broccoli (raw or differently steamed)	in vitro	Acid pH Neutral pH Co‐digestion with oil or protein	– – –	n.i.	53
Glucoraphanin/broccoli (raw or differently steamed)	in vivo	Mastication	↓		84
Sulforaphane/broccoli (raw or differently steamed)	in vivo	Mastication	↑	n.i.	84
Sulforaphane, iberin/broccoli sprouts	in vivo	Consumption with proteins or dietary fibers or lipids gels	n.i.	↓	96