mustard greens
Selected indexed studies
- Proteomic changes associated with health benefit properties in fresh and preserved mustard greens. (Food Chem (Oxf), 2025) [PMID:40933389]
- Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage. (Nutr Res, 2008) [PMID:19083431]
- Ameliorative potential of mustard greens (Brassica juncea) leaf extract on aflatoxin B1-induced toxicity: An in vivo study in rats. (Pol J Vet Sci, 2025) [PMID:41416591]
_Worker-drafted node — pending editorial review._
Connections
mustard greens helps
Sources
- Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage. (2008) pubmed
- Proteomic changes associated with health benefit properties in fresh and preserved mustard greens. (2025) pubmed
- Ameliorative potential of mustard greens (Brassica juncea) leaf extract on aflatoxin B1-induced toxicity: An in vivo study in rats. (2025) pubmed
- Yellow mustard gum: pilot-scale production and characterization. (2024) pubmed
- Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7. (2023) pubmed
- Microanalytical Quality of Canned Collard, Creecy, Kale, Mustard, and Turnip Greens. (1990) pubmed
- Toxicity Studies of Lactobacillus plantarum PS128(TM) Isolated from Spontaneously Fermented Mustard Greens. (2019) pubmed
- Evaluation of probiotic properties of Bacillus aryabhattai HY1 isolated from Vietnamese pickled mustard greens. (2025) pubmed
- Phenolic component profiles of mustard greens, yu choy, and 15 other brassica vegetables. (2010) pubmed
- Aphicide persistence on spinach and mustard greens. (1997) pubmed