Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli

Vermeulen, Martijn; Klöpping-Ketelaars, Ineke W. A. A.; Berg, R. van den; Vaes, Wouter H. J.

doi:10.1021/jf801989e

Cited by 133 publications

(140 citation statements)

References 16 publications

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“…Red cabbage is usually served as a fresh salad in Japan. Vermeulen et al (2008) reported on the bioavailability of sulforaphane in humans after consumption of raw or cooked broccoli; higher amounts of sulforaphane were found in the blood and urine when broccoli was eaten raw (bioavailability of 37%) versus cooked (3.4%, P = 0.002). The Japanese eat cabbage both raw and cooked, although broccoli is most often consumed cooked, which at least partly inactivates myrosinase.…”

Section: Resultsmentioning

confidence: 99%

Glucosinolate Profiles in Cabbage (Brassica oleracea var. capitata) Cultivars and Their Effect on the Induction of a Phase II Detoxification Enzyme

Hirono¹,

Morimitsu

Kato

et al. 2011

J. Japan. Soc. Hort. Sci.

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This study presents a profile of glucosinolate (GSL) levels in the edible portions of 31 cultivars of cabbage cultivated in Japan, and compares potential bioactivity levels on the basis of their ability to induce quinone reductase (QR), a phase II detoxification enzyme. Cabbage (Brassica oleracea var. capitata) seeds were sown in early March 2005 (summer-harvest) and early August 2005 (winter-harvest) and grown under uniform culture conditions. Total GSL concentration varied from 1.07 to 12.14 (mean 5.73) µmol·gDW −1 in the summer-harvest, and from 3.42 to 10.26 (mean 6.16) µmol·gDW −1 in the winter-harvest. The most predominant GSL was 3-indolylmethyl glucosinolate, 2-propenyl glucosinolate or 2-hydroxy-3-butenyl glucosinolate, depending on the cultivar. The values of relative QR activity were positively correlated only with 4-methylsulfinylbutyl glucosinolate (glucoraphanin, GR) content in both the summer-harvest (r = 0.51) and winter-harvest (r = 0.77). GR concentration ranged from 0.04 to 1.70 (mean 0.43) µmol·gDW −1 in the summer-harvest, and from 0.11 to 1.39 (mean 0.44) µmol·gDW −1 in the winter-harvest. There was no significant correlation between GR content and total GSL in either the summer-harvest (r = 0.31) or winter-harvest (r = 0.24). Among the same cultivars, there was a significant positive correlation between GR content in the summer-harvest and that in the winter-harvest (r = 0.63). These results suggest that the inducing activity of QR increased with GR content independent of total GSL, and that there are some inherent differences between cabbage cultivars in the intensity of this activity.Key Words: cabbage, cultivar, glucosinolate, quinone reductase. IntroductionEpidemiological studies suggest that dietary cruciferous vegetables lower the risk for a number of cancers (Herr and Büchler, 2010). Cruciferous vegetables contain a group of secondary metabolites termed glucosinolates (GSLs), which are not present in other vegetables. Cruciferous vegetables also have myrosinase (β-thioglucosidase, EC 3.2.3.1), which is physically separate from its substrate, GSL, in intact plant tissues. Following tissue damage, during chopping and chewing of the vegetable, myrosinase comes into contact with the GSLs, which are then hydrolyzed to isothiocyanate and other products (Bones and Rossiter, 1996).The anticarcinogenic effects of cruciferous vegetables are considered to be related to GSL hydrolysis products (Zhang, 2004). Broccoli (Brassica oleracea var. italic) contains a high amount of 4-methylsulfinylbutyl glucosinolate (glucoraphanin, GR) (Kushad et al., 1999), a member of the GSL, which is enzymatically hydrolyzed by myrosinase, when plant tissues are disrupted, into the corresponding isothiocyanate, 4-methylsulfinylbutyl isothiocyanate (sulforaphane), and other breakdown products. Sulforaphane was initially identified as a potential anticarcinogen by its capacity to induce quinone reductase (QR), a phase II detoxification enzyme, in Hepa lclc7 cell culture (Zhang et al., 1992). To date, there has been ...

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Section: Resultsmentioning

confidence: 99%

Glucosinolate Profiles in Cabbage (Brassica oleracea var. capitata) Cultivars and Their Effect on the Induction of a Phase II Detoxification Enzyme

Hirono¹,

Morimitsu

Kato

et al. 2011

J. Japan. Soc. Hort. Sci.

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“…Angelino et al [13] suggest that plant myrosinase is essential for an effective dose of ITC to be formed and absorbed, supporting the traditional idea that cooked Brassica are less likely to provide health benefits than uncooked vegetables. In the study performed by Vermeulen et al [14], plasma sulforaphane and metabolites in those eating cooked broccoli were one-tenth that of those eating raw broccoli.…”

Section: Introductionmentioning

confidence: 90%

Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Florkiewicz

Ciska

Filipiak‐Florkiewicz

et al. 2017

Eur Food Res Technol

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“…[54][55][56] Broccoli that was fed raw had a higher sulforaphane concentration, as would be expected. 57 The maximum plasma thiocyanate value reported for smokers was 121 lM. 29 Choi et al 58 measured the concentrations of thiocyanate, cyanide, and organic isothiocyanates in the serum of rats after administration of a single dose of 50 lmol of various glucosinolates.…”

Section: Glucoraphanin Concentrations That Produce Beneficial Effectsmentioning

confidence: 99%

Concentrations of thiocyanate and goitrin in human plasma, their precursor concentrations in brassica vegetables, and associated potential risk for hypothyroidism

2016

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Brassica vegetables are common components of the diet and have beneficial as well as potentially adverse health effects. Following enzymatic breakdown, some glucosinolates in brassica vegetables produce sulforaphane, phenethyl, and indolylic isothiocyanates that possess anticarcinogenic activity. In contrast, progoitrin and indolylic glucosinolates degrade to goitrin and thiocyanate, respectively, and may decrease thyroid hormone production. Radioiodine uptake to the thyroid is inhibited by 194 lmol of goitrin, but not by 77 lmol of goitrin. Collards, Brussels sprouts, and some Russian kale (Brassica napus) contain sufficient goitrin to potentially decrease iodine uptake by the thyroid. However, turnip tops, commercial broccoli, broccoli rabe, and kale belonging to Brassica oleracae contain less than 10 lmol of goitrin per 100-g serving and can be considered of minimal risk. Using sulforaphane plasma levels following glucoraphanin ingestion as a surrogate for thiocyanate plasma concentrations after indole glucosinolate ingestion, the maximum thiocyanate contribution from indole glucosinolate degradation is estimated to be 10 lM, which is significantly lower than background plasma thiocyanate concentrations (40-69 lM). Thiocyanate generated from consumption of indole glucosinolate can be assumed to have minimal adverse risks for thyroid health.

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Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli

Cited by 133 publications

References 16 publications

Glucosinolate Profiles in Cabbage (Brassica oleracea var. capitata) Cultivars and Their Effect on the Induction of a Phase II Detoxification Enzyme

Glucosinolate Profiles in Cabbage (Brassica oleracea var. capitata) Cultivars and Their Effect on the Induction of a Phase II Detoxification Enzyme

Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Concentrations of thiocyanate and goitrin in human plasma, their precursor concentrations in brassica vegetables, and associated potential risk for hypothyroidism

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