Vanessa Rungapamestry

Summary

Affiliation: The Macaulay Institute
Country: UK

Publications

  1. ncbi Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates
    Vanessa Rungapamestry
    School of Life Sciences, The Robert Gordon University, St Andrew Street, Aberdeen AB25 1HG, UK
    Proc Nutr Soc 66:69-81. 2007
  2. ncbi Effect of meal composition and cooking duration on the fate of sulforaphane following consumption of broccoli by healthy human subjects
    Vanessa Rungapamestry
    School of Life Sciences, The Robert Gordon University, St Andrew Street, Aberdeen, AB25 1HG, UK
    Br J Nutr 97:644-52. 2007
  3. ncbi Influence of cooking duration of cabbage and presence of colonic microbiota on the excretion of N-acetylcysteine conjugates of allyl isothiocyanate and bioactivity of phase 2 enzymes in F344 rats
    Vanessa Rungapamestry
    School of Life Sciences, The Robert Gordon University, Aberdeen, UK
    Br J Nutr 99:773-81. 2008
  4. ncbi Inter-organ proteomic analysis reveals insights into the molecular mechanisms underlying the anti-diabetic effects of cis-9, trans-11-conjugated linoleic acid in ob/ob mice
    Vanessa Rungapamestry
    Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
    Proteomics 12:461-76. 2012
  5. ncbi Influence of cabbage processing methods and prebiotic manipulation of colonic microflora on glucosinolate breakdown in man
    Zoe Fuller
    Macaulay Institute, Aberdeen, UK
    Br J Nutr 98:364-72. 2007
  6. ncbi Changes in glucosinolate concentrations, myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea Var. capitata) cooked for different durations
    Vanessa Rungapamestry
    School of Life Sciences, The Robert Gordon University, St. Andrew Street, Aberdeen AB25 1HG, United Kingdom
    J Agric Food Chem 54:7628-34. 2006
  7. ncbi Attenuation of inflammation and cellular stress-related pathways maintains insulin sensitivity in obese type I interleukin-1 receptor knockout mice on a high-fat diet
    Baukje de Roos
    Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
    Proteomics 9:3244-56. 2009

Detail Information

Publications7

  1. ncbi Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates
    Vanessa Rungapamestry
    School of Life Sciences, The Robert Gordon University, St Andrew Street, Aberdeen AB25 1HG, UK
    Proc Nutr Soc 66:69-81. 2007
    ..An understanding of the biochemical changes occurring during cooking and ingestion of brassica may help in the design of more robust epidemiological studies to better evaluate the protective effects of brassica against cancer...
  2. ncbi Effect of meal composition and cooking duration on the fate of sulforaphane following consumption of broccoli by healthy human subjects
    Vanessa Rungapamestry
    School of Life Sciences, The Robert Gordon University, St Andrew Street, Aberdeen, AB25 1HG, UK
    Br J Nutr 97:644-52. 2007
    ..The main influence on the production of isothiocyanates in vivo is the way in which brassica vegetables are cooked, rather than the effect of the meal matrix...
  3. ncbi Influence of cooking duration of cabbage and presence of colonic microbiota on the excretion of N-acetylcysteine conjugates of allyl isothiocyanate and bioactivity of phase 2 enzymes in F344 rats
    Vanessa Rungapamestry
    School of Life Sciences, The Robert Gordon University, Aberdeen, UK
    Br J Nutr 99:773-81. 2008
    ..The main effect of cooking cabbage and altering colonic microbiota was on excretion of NAC of AITC...
  4. ncbi Inter-organ proteomic analysis reveals insights into the molecular mechanisms underlying the anti-diabetic effects of cis-9, trans-11-conjugated linoleic acid in ob/ob mice
    Vanessa Rungapamestry
    Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
    Proteomics 12:461-76. 2012
    ....
  5. ncbi Influence of cabbage processing methods and prebiotic manipulation of colonic microflora on glucosinolate breakdown in man
    Zoe Fuller
    Macaulay Institute, Aberdeen, UK
    Br J Nutr 98:364-72. 2007
    ..001). In conclusion, the most effective way to increase isothiocyanate production may be to limit the length of time that brassica vegetables are cooked prior to consumption...
  6. ncbi Changes in glucosinolate concentrations, myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea Var. capitata) cooked for different durations
    Vanessa Rungapamestry
    School of Life Sciences, The Robert Gordon University, St. Andrew Street, Aberdeen AB25 1HG, United Kingdom
    J Agric Food Chem 54:7628-34. 2006
    ..Lightly cooked cabbage produced the highest yield of AITC on hydrolysis in vitro, suggesting that cooking Brassica vegetables for a relatively short duration may be desirable from a health perspective...
  7. ncbi Attenuation of inflammation and cellular stress-related pathways maintains insulin sensitivity in obese type I interleukin-1 receptor knockout mice on a high-fat diet
    Baukje de Roos
    Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
    Proteomics 9:3244-56. 2009
    ....