期刊
MOLECULAR NUTRITION & FOOD RESEARCH
卷 56, 期 12, 页码 1906-1916出版社
WILEY
DOI: 10.1002/mnfr.201200225
关键词
Broccoli; Erucin; Sulforaphane
资金
- Food Standards Agency (UK)
- Biotechnology and Biological Sciences Research Council (BBSRC) UK [42/D 20475, 42/D1800]
- Biotechnology and Biological Sciences Research Council [BBS/E/F/00041700, BBS/E/F/00044431, BBS/E/F/00044453, BBS/E/F/00044434] Funding Source: researchfish
- BBSRC [BBS/E/F/00044453, BBS/E/F/00044431, BBS/E/F/00044434] Funding Source: UKRI
Scope Sulforaphane (a potent anticarcinogenic isothiocyanate derived from glucoraphanin) is widely considered responsible for the protective effects of broccoli consumption. Broccoli is typically purchased fresh or frozen and cooked before consumption. We compared the bioavailability and metabolism of sulforaphane from portions of lightly cooked fresh or frozen broccoli, and investigated the bioconversion of sulforaphane to erucin. Methods and results Eighteen healthy volunteers consumed broccoli soups produced from fresh or frozen broccoli florets that had been lightly cooked and sulforaphane thio-conjugates quantified in plasma and urine. Sulforaphane bioavailability was about tenfold higher for the soups made from fresh compared to frozen broccoli, and the reduction was shown to be due to destruction of myrosinase activity by the commercial blanching-freezing process. Sulforaphane appeared in plasma and urine in its free form and as several thio-conjugates forms. Erucin N-acetyl-cysteine conjugate was a significant urinary metabolite, and it was shown that human gut microflora can produce sulforaphane, erucin, and their nitriles from glucoraphanin. Conclusion The short period of blanching used to produce commercial frozen broccoli destroys myrosinase and substantially reduces sulforaphane bioavailability. Sulforaphane was converted to erucin and excreted in urine, and it was shown that human colonic flora were capable of this conversion.
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