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Depression: 21st Century Solutions + The Dark Side of Wheat

Abstract Title:

Bioavailability and kinetics of sulforaphane in humans after consumption of cooked versus raw broccoli.

Abstract Source:

J Agric Food Chem. 2008 Nov 26;56(22):10505-9. PMID: 18950181

Abstract Author(s):

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

Article Affiliation:

TNO Quality of Life, AJ Zeist, The Netherlands.

Abstract:

The aim of this study was to determine the bioavailability and kinetics of the supposed anticarcinogen sulforaphane, the hydrolysis product of glucoraphanin, from raw and cooked broccoli. Eight men consumed 200 g of crushed broccoli, raw or cooked, with a warm meal in a randomized, free-living, open cross-over trial. 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). Absorption of sulforaphane was delayed when cooked broccoli was consumed (peak plasma time ) 6 h) versus raw broccoli (1.6 h, p ) 0.001). Excretion half-lives were comparable, 2.6 and 2.4 h on average, for raw and cooked broccoli, respectively (p ) 0.5). This study gives complete kinetic data and shows that consumption of raw broccoli results in faster absorption, higher bioavailability, and higher peak plasma amounts of sulforaphane, compared to cooked broccoli.

Study Type : Human Study

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Sayer Ji
Founder of GreenMedInfo.com

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Depression: 21st Century Solutions + The Dark Side of Wheat

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