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Article

Bioavailability of Glucoraphanin and Sulforaphane from High-Glucoraphanin Broccoli.

Molecular nutrition & food research - 1 Sept 2018

Sivapalan Tharsini, Melchini Antonietta, Saha Shikha, Needs Paul W, Traka Maria H, Tapp Henri, Dainty Jack R, Mithen Richard F

Abstract excerpt

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 seeks to quantify the exposure of human tissues to glucoraphanin and sulforaphane...

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Identifiers

PMID: 29266773
DOI: 10.1002/mnfr.201700911
PMCID: PMC6175108

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