[Latin Name] Brassica oleracea L.var.italica L.

[Plant Source] from China

[Specifications]10:1

[Appearance] Light green to green powder

Plant Part Used: whole plant

[Particle size] 60 Mesh

[Loss on drying] ≤8.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.

Main Function

(1).With the function of anti-cancer, and effectively improving capability of blood scavenging;

(2).Having the great effect to prevent and regulate hypertension;

(3).With the function of enhancing liver detoxification, improve immunity;

(4).With the function of reducing blood sugar and cholesterol.

4. Application

(1).As drugs raw materials of anti-cancer, it is mainly used in pharmaceutical field;

(2).Applied in health product field, it can be used as raw material in health food, the purpose is to enhance immunity

(3).Applied in food fields, it is widely used as functional food additive.

Table of Contents:

00:03 – Objectives
00:30 – The Chemistry of Carbon
01:03 –
01:25 – The Chemistry of Carbon
01:47 –
01:51 – Macromolecules
03:39 – Making Polymers
05:14 – Breaking down Polymers
06:30 – Macromolecules
06:51 – Macromolecule #1: Carbohydrates
09:44 – Macromolecule #1: Carbohydrates
10:17 – Macromolecule #1: Carbohydrates
11:09 – Macromolecule #1: Carbohydrates
11:50 – Examples of Polysaccharides
12:14 – Macromolecule #2: Lipids
12:35 – Saturated & Unsaturated Lipids
12:37 – Macromolecule #2: Lipids
13:57 – Saturated & Unsaturated Lipids
15:50 – Types of Fatty Acids
16:32 – Example of Lipids
17:04 – Example of Lipids
18:02 – Macromolecule #3: Nucleic Acids
19:10 – Structure of Nucleic Acids
20:07 – Macromolecule #4: Protein
21:20 – 20 Amino Acids
22:07 – Macromolecule #4: Protein
23:18 – Macromolecule #4: Protein
23:52 –
24:46 – Macromolecule #4: Protein
25:25 – Review

Introduction to Biological Chemistry, Part 3 by Professor Fink covers Phospholipids, Steroids & introduces Proteins. The lecture describes the hydrophilic & hydrophobic nature of phospholipids, soaps, emulsifiers and Bile. Steroids are then presented, including Cholesterol, Testosterone, Adrenal Androgen, Estrogen, Progesterone, Corticosteroids and Cholecalciferol (Vitamin D). Proteins are then introduced, including the structure Amino Acids. Reference is made to cell membranes, gall bladder, atherosclerosis, anabolic steroids, and essential amino acids in the diet.

Check-out professor fink’s web-site or additional resources in Biology, Anatomy, Physiology & Pharmacology: www.professorfink.com

Down-loadable e-books of the Lecture Outlines by Professor Fink (as well as “hard copy” versions) can be purchased from the WLAC Bookstore at: https://onlinestore.wlac.edu/fink.asp