Print Email Facebook Twitter Bioavailability and kinetics of sulforaphane in humans after consumption of cooked versus raw broccoli Title Bioavailability and kinetics of sulforaphane in humans after consumption of cooked versus raw broccoli Author Vermeulen, M. Klöpping-Ketelaars, I.W.A.A. van den Berg, R. Vaes, W.H.J. TNO Kwaliteit van Leven KvL Publication year 2008 Abstract The aim of this study was to determine the bioavailability and kinetics of the supposed anticarcinogen sulforaphane, the hydrolysis product of glucoraphanin, from raw and cooked broccoli. Eight men consumed 200 g of crushed broccoli, raw or cooked, with a warm meal in a randomized, free-living, open cross-over trial. Higher amounts of sulforaphane were found in the blood and urine when broccoli was eaten raw (bioavailability of 37%) versus cooked (3.4%, p = 0.002). Absorption of sulforaphane was delayed when cooked broccoli was consumed (peak plasma time = 6 h) versus raw broccoli (1.6 h, p = 0.001). Excretion half-lives were comparable, 2.6 and 2.4 h on average, for raw and cooked broccoli, respectively (p = 0.5). 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. © 2008 American Chemical Society. Subject NutritionBioavailabilityBroccoliKineticsSulforaphaneantineoplastic agentsulforafanthiocyanic acid derivativeadolescentadultarticlebioavailabilitybloodBrassicachemistryclinical trialcomparative studycontrolled clinical trialcontrolled studycrossover proceduredietfood handlingheathumankineticsmalemethodologymiddle agedrandomized controlled trialAdolescentAdultAnticarcinogenic AgentsBiological AvailabilityBrassicaCross-Over StudiesDietFood HandlingHot TemperatureHumansKineticsMaleMiddle AgedThiocyanatesBrassica oleracea var. italica To reference this document use: http://resolver.tudelft.nl/uuid:e0bd4156-1e9e-4665-8e30-5c2d1abedebf DOI https://doi.org/10.1021/jf801989e TNO identifier 241141 ISSN 0021-8561 Source Journal of Agricultural and Food Chemistry, 56 (22), 10505-10509 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.