Bioavailability of Glucoraphanin and Sulforaphane from High-Glucoraphanin Broccoli.
AI Summary
This research study investigated the bioavailability of sulforaphane and its precursor glucoraphanin from specially developed broccoli varieties. The researchers examined broccoli genotypes that were enhanced with novel genetic variants (Myb28 alleles) from Brassica villosa, which resulted in elevated levels of glucoraphanin - the compound that converts to sulforaphane when consumed. The study aimed to measure how much glucoraphanin and sulforaphane actually reach human tissues after eating these high-glucoraphanin broccoli varieties compared to standard broccoli. This research is particularly relevant for understanding how genetic enhancement of broccoli can potentially improve the delivery of sulforaphane's beneficial compounds to the body. However, the abstract does not provide the actual bioavailability results or quantitative findings from the study, limiting the practical implications that can be drawn at this time.
Key Findings
- Researchers developed broccoli genotypes with enhanced glucoraphanin levels through genetic introgression from Brassica villosa
- The study focused on measuring tissue exposure to both glucoraphanin and sulforaphane following consumption
- Enhanced broccoli varieties were compared to contrasting Myb28 genotypes to quantify bioavailability differences
Abstract
Broccoli accumulates 4-methylsulphinylbutyl glucosinolate (glucoraphanin) which is hydrolyzed to the isothiocyanate sulforaphane. Through the introgression of novel alleles of the Myb28 transcription factor from Brassica villosa, broccoli genotypes have been developed that have enhanced levels of glucoraphanin. This study seeks to quantify the exposure of human tissues to glucoraphanin and sulforaphane following consumption of broccoli with contrasting Myb28 genotypes.
Authors
Tharsini Sivapalan, Antonietta Melchini, Shikha Saha, Paul W Needs, Maria H Traka, Henri Tapp, Jack R Dainty, Richard F Mithen