Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
16 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
16 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“Women, identified as 'super-tasters' of PROP, had lower acceptance scores for grapefruit juice, green tea, Brussels sprouts, and some soy products.”
PROP → is linked with → lower acceptance scores for grapefruit juice, green tea, Brussels sprouts, and some soy products
“In the sprouts group the levels of 8-oxodG were decreased by 28% during the intervention period (P = 0.039).”
Brussels sprouts → decrease → levels of 8-oxo-7,8-dihydro-2'-deoxyguanosine (8-oxodG) in human urine
“Inulin and Brussels sprouts increased the butyrate and acetate proportion, respectively.”
Brussels sprouts → increase → acetate proportion
“The mean metabolic clearance rate increased 11%.”
brussels sprouts and cabbage → increase → metabolic clearance rate of antipyrine
“The mean plasma concentration of total (conjugated plus unconjugated) N‐acetyl‐p‐aminophenol (APAP), phenacetin's major metabolite, was increased from 0.5 to 3 hr after phenacetin administration.”
brussels sprouts and cabbage → increase → plasma concentration of total N‐acetyl‐p‐aminophenol (APAP)