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

@article{Rungapamestry2007EffectOM,
  title={Effect of meal composition and cooking duration on the fate of sulforaphane following consumption of broccoli by healthy human subjects.},
  author={Vanessa Rungapamestry and Alan J. Duncan and Zo{\"e} Fuller and Brian Ratcliffe},
  journal={The British journal of nutrition},
  year={2007},
  volume={97 4},
  pages={
          644-52
        }
}
  • Vanessa Rungapamestry, Alan J. Duncan, +1 author Brian Ratcliffe
  • Published in
    The British journal of…
    2007
  • Chemistry, Medicine
  • 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 duration on isothiocyanate uptake was investigated in a designed experiment. Volunteers (n 12) were each offered a meal, with or without beef, together with 150 g lightly cooked broccoli (microwaved 2… CONTINUE READING

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