Evidence mapPaperPMID 41596913Full record

ArticleFoods (Basel, Switzerland)2026

Influence of Heat Treatment Prior to Fortification on Goitrogenic Compounds, Iodine Stability and Antioxidant Activity in Cauliflower.

Agata Jankowska, Monika Przeor, Katarzyna Waszkowiak, Krystyna Szymandera-Buszka

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Agata JankowskaDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznań, Poland.ORCID 0000-0001-9311-7264
Monika PrzeorDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznań, Poland.ORCID 0000-0003-2600-8935
Katarzyna WaszkowiakDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznań, Poland.ORCID 0000-0003-1298-6201
Krystyna Szymandera-BuszkaDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznań, Poland.ORCID 0000-0003-0264-6027

Funding

Department of Gastronomy Sciences and Functional Foods 506.751.03.00.Faculty of Food Sciences and Nutrition of the Poznań University of Life Sciences fund for research of young scientists and participants of doctoral studies 2022National Science Centre 2023/49/N/NZ9/00893
6 · The paper itself

Abstract

Iodine deficiency remains a global public health concern. Preliminary studies confirmed that cauliflower can serve as a carrier for iodine salts. However, the influence of its endogenous goitrogenic compounds (phenolic compounds and glucosinolates) on iodine utilisation is not fully understood. This study aimed to assess the potential for enhancing cauliflower's effectiveness as an iodine carrier through various thermal pre-treatment methods, and to examine how these methods, along with the plant's endogenous goitrogens, affect iodine stability. Cauliflower was cooked by steaming or boiling (covered or uncovered) and fortified with KI or KIO

Indexed as

antioxidant activitycauliflowergoitrogensiodine fortificationphenolic compoundspre-treatment

Identifiers

PMID41596913
PMCPMC12841061

What Socratic holds

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.