Raw Broccoli Contains More Bioavailable Cancer-Fighting Sulforaphane than Cooked Broccoli

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Raw Broccoli Contains More Bioavailable Cancer-Fighting Sulforaphane

than Cooked Broccoli

http://www.vitasearch.com/CP/weeklyupdates/

Reference: " Bioavailability and Kinetics of Sulforaphane in Humans

after Consumption of Cooked versus Raw Broccoli, " Vermeulen M,

Klopping-Ketelaars IW, et al, J Agric Food Chem, 2008 Oct 25; [Epub

ahead of print]. (Address: TNO Quality of Life, P.O. Box 360, 3700 AJ

Zeist, The Netherlands. E-mail: Martijn.Vermeulen@... ).

Summary: In a randomized, free-living, open cross-over study involving

8 men, consumption of 200 g of broccoli, when consumed raw, was found to

be associated with higher amounts of sulforaphane (the component known

to be a powerful anti-carcinogen) in the blood and urine than when the

same amount of broccoli was consumed cooked. The bioavailability of raw

broccoli was found to be 37%, as compared to only 3.4% for the cooked

broccoli. The authors conclude, " 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. "

--

ne Holden, MS, RD

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