Intensifying sulforaphane formation in broccoli sprouts by using other cruciferous sprouts additions.
Level 5 - mechanism / opinion, no new human data
In vitro bench food chemistry experiment without human data
PubMed 30263824 · doi:10.1007/s10068-018-0347-8
What was done
The authors tested a combined hydrolysis method adding other cruciferous sprouts (radish, rocket, rape, and mustard sprouts) to broccoli sprouts to determine whether co-hydrolysis improves the conversion of glucoraphanin into sulforaphane rather than sulforaphane nitrile.
What was found
Adding rocket, radish, and rape sprouts to broccoli sprouts increased sulforaphane yield to 2.32-fold, 2.03-fold, and 1.95-fold, respectively, compared to broccoli sprouts alone. Formation of non-bioactive sulforaphane nitrile decreased substantially in these combinations. Mustard sprout addition showed no positive effect.
Why it matters
Co-preparation of broccoli sprouts with specific cruciferous sprouts may provide a practical food-processing strategy to optimize bioactive sulforaphane yield by overcoming epithiospecifier protein activity.
Limits
This is an in vitro food chemistry experiment with no human or animal bioavailability or clinical data. Sample sizes, replicates, baseline compound concentrations, and statistical variance metrics are not reported in the abstract.
Cited by
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