Effect of meal composition and cooking duration on the fate of sulforaphane following consumption of broccoli by healthy human subjects

• Published in: British journal of nutrition Vol. 97; no. 4; pp. 644 - 652
• Main Authors: Rungapamestry, Vanessa, Duncan, Alan J., Fuller, Zoë, Ratcliffe, Brian
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.04.2007
• Subjects: Acetylcysteine; Acetylcysteine - urine; administration & dosage; Adult; Allyl isothiocyanate; allyl mercapturic acid; allylisothiocyanate; beef; Biological and medical sciences; Brassica; Brassica - chemistry; broccoli; chemistry; Cooking; Diet; Diet, Vegetarian; digestion; Drinking water; duration; Experiments; Feeding. Feeding behavior; Female; food intake; Fundamental and applied biological sciences. Psychology; Glucosinolates; Glucosinolates - administration & dosage; Glycoside Hydrolases; Glycoside Hydrolases - administration & dosage; Human subjects; Humans; Hydrolysis; intestinal absorption; isothiocyanates; Isothiocyanates - administration & dosage; Male; Meal composition; Meals; meals (menu); Meat; Mercapturic acid; Metabolism; Metabolites; Nutritional Physiological Phenomena; organic sulfur compounds; Seeds; Sulforaphane; Thiocyanates; Thiocyanates - metabolism; Time Factors; Urine; Vegetables; Vertebrates: anatomy and physiology, studies on body, several organs or systems; United Kingdom > UK; Meal composition; Mercapturic acid; Allyl isothiocyanate; Sulforaphane; Human; Vertebrata; Broccoli; Cooking; Mammalia; Healthy subject; Food intake; Meal; Duration; Allyl isothiocyanate: Sulforaphane: Mercapturic acid: Meal composition

The isothiocyanate, sulforaphane, has been implicated in the cancer-protective effects of brassica vegetables. When broccoli is consumed, sulforaphane is released from hydrolysis of glucoraphanin by plant myrosinase and/or colonic microbiota. The influence of meal composition and broccoli-cooking du...