Julienning Julienning Julienne, allumette, or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for "carrots julienne", celery for "céléris remoulade" or potatoes for "Julienne Fries". Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. Trimmings can be used for stocks, soups, purees, etc. The measurement for "julienne" is 12 mm × 12 mm × 45 cm (0.040.08 in × 0.040.08 in × 1.62 in). "Julienne" usually applies to
Cruciferous vegetables to isothiocyanates (ITCs) by the action of myrosinase. ITCs, possibly a bioactive component in cruciferous vegetables, are being investigated for their chemopreventive and chemotherapeutic effects. As one example in laboratory research, ITCs such as phenethyl isothiocyanate reduced levels of the oncoprotein MCL1. Other in vitro research indicates ITCs may affect levels of the BCR-ABL fusion protein, the oncoprotein affecting mechanisms of leukemia. Chemicals contained in cruciferous vegetables induce the expression of the liver enzyme CYP1A2. Furthermore, some drugs such as haloperidol and theophylline are metabolized by CYP1A2. Consequently, consumption of cruciferous vegetables may decrease bioavailability and half-life of these drugs.