Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked Broccoli
Okunade O, Niranjan K, Ghawi SK, Kuhnle G, Methven L
Molecular nutrition & food research · 36 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Sin resultado de salud
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- University of Reading
- Gobierno
- Tertiary Education Trust Fund
- Gobierno
- TETFund (Tertiary Education Trust Fund) Nigeria
Según 3 financiadores declarados.
Publicación
- Publicado
- 2018-05-28 · Mol Nutr Food Res · vol. 62 · número 18 · pág. e1700980
- Editorial
- Wiley
- Citado
- 54 citas · más que el 80% de estudios similares · 1.3× el promedio de su campo
- Referencias
- 34 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Genomics, phytochemicals, and oxidative stress · Phytochemicals and Antioxidant Activities · Nitrogen and Sulfur Effects on Brassica
- Palabras clave
- sulforaphane, myrosinase, broccoli, glucosinolates, glucoraphanin, isothiocyanates, bioavailability, dietary supplementation, urinary excretion, cooked vegetables, chemoprevention
- MeSH
- humans, brassica, mustard plant, seeds, vegetables, oximes, imidoesters, isothiocyanates, sulfoxides, creatinine, glycoside hydrolases, glucosinolates, powders, diet, cross-over studies, protein denaturation, biological availability, adolescent, adult, middle aged, young adult, cooking
5 autores
- Olukayode Adediran Okunade🇳🇬The Federal Polytechnic, Ado-Ekiti
- Keshavan Niranjan🇬🇧University of Reading
- Sameer Khalil Ghawi🇬🇧University of Reading
- Gunter Kuhnle🇬🇧University of Reading
- Lisa Methven🇬🇧 · autor de correspondenciaUniversity of Reading
Resumen
El texto original del estudio, en el idioma en que se publicó.
Scope
Broccoli contains glucosinolate glucoraphanin, which, in the presence of myrosinase, can hydrolyze to isothiocyanate sulforaphane, reported to have anticarcinogenic activity. However, the myrosinase enzyme is denatured on cooking. Addition of an active source of myrosinase, such as from powdered mustard seed, to cooked Brassica vegetables can increase the release of health beneficial isothiocyanates; however, this has not previously been proven in vivo.
Methods and results
The concentration of sulforaphane metabolite (sulforaphane N-acetyl-l-cysteine [SF-NAC]) in 12 healthy adults after the consumption of 200 g cooked broccoli, with and without 1 g powdered brown mustard, was studied in a randomized crossover design. During the 24-h period following the consumption of the study sample, all urine was collected. SF-NAC content was assayed by HPLC. When study subjects ingested cooked broccoli alone, mean urinary SF-NAC excreted was 9.8 ± 5.1 μmol per g creatinine, and when cooked broccoli was consumed with mustard powder, this increased significantly to 44.7 ± 33.9 μmol SF-NAC per gram creatinine.
Conclusion
These results conclude that when powdered brown mustard is added to cooked broccoli, the bioavailability of sulforaphane is over four times greater than that from cooked broccoli ingested alone.
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