Scientific Publications
Bioavailability of glucoraphanin and sulforaphane from high-glucoraphanin broccoli
Molecular Nutrition and Food Research, 1700911 (1 of 10)
Scope: 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 sought to quantify the exposure of
human tissues to glucoraphanin and sulforaphane following consumption of broccoli with
contrasting Myb28 genotypes.
Methods and results: Ten participants were recruited into a three-phase, double-blinded,
randomized crossover trial (NCT02300324), with each phase comprising consumption of 300
ml of a soup made from broccoli of one of three Myb28 genotypes (Myb28B/B, Myb28B/V,
Myb28V/V). Plant myrosinases were intentionally denatured during soup manufacture. Threefold
and five-fold higher levels of sulforaphane occurred in the circulation following
consumption of Myb28V/B and Myb28V/V broccoli soups, respectively. The percentage of
sulforaphane excreted in 24 h relative to the amount of glucoraphanin consumed varied
amongst volunteers from 2% to 15%, but did not depend on the broccoli genotype.
Conclusion: This is the first study to report the bioavailability of glucoraphanin and
sulforaphane from soups made with novel broccoli varieties. The presence of one or two
Myb28V alleles results in enhanced delivery of sulforaphane to the systemic circulation.
Molecular Nutrition and Food Research, 1700911 (1 of 10)
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