Title
Association between consumption of cruciferous vegetables and condiments and excretion in urine of isothiocyanate mercapturic acids
Author
Vermeulen, M.
van den Berg, R.
Freidig, A.P.
van Bladeren, P.J.
Vaes, W.H.J.
TNO Kwaliteit van Leven
Publication year
2006
Abstract
A high intake of cruciferous vegetables is associated with a reduced risk of cancer and cardiovascular diseases. This protective effect has been linked to isothiocyanates, enzymatic hydrolysis products of glucosinolates. In this study, the metabolic fate of glucosinolates and isothiocyanates after ingestion of 19 different cruciferous vegetables was studied in three male subjects. After the consumption of 13 cruciferous vegetables (glucosinolate content, 0.01-0.94 mmol/kg) and six condiments (isothiocyanate content, 0.06-49.3 mmol/kg), eight different isothiocyanate mercapturic acids were determined in urine samples. Excretion levels after the consumption of raw vegetables and condiments were higher (bioavailability, 8.2-113%) as compared to cooked vegetables (bioavailability, 1.8-43%), but the excretion rate was similar (t1/2 = 2.1-3.9 h). Isothiocyanates in urine remain longer at a nonzero level after the consumption of glucosinolates from cooked vegetables, as compared to raw vegetables and condiments, and maximal levels in urine were reached about 4 h later. Isothiocyanate mercapturic acids can be used as a biomarker to reflect the active dose of isothiocyanates absorbed. © 2006 American Chemical Society.
Subject
Biology
Analytical research
Biomarker
Cruciferous vegetables
Glucosinolates
HPLC-MS analysis
Kinetics
acetylcysteine
glucosinolate
isothiocyanic acid derivative
adult
article
bioavailability
Brassicaceae
chemistry
condiment
diet
human
kinetics
male
urine
vegetable
Acetylcysteine
Adult
Biological Availability
Brassicaceae
Condiments
Diet
Glucosinolates
Humans
Isothiocyanates
Kinetics
Male
Vegetables
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http://resolver.tudelft.nl/uuid:ea66f835-1e01-4ce3-bd8f-84823d644a39
DOI
https://doi.org/10.1021/jf060723n
TNO identifier
239389
ISSN
0021-8561
Source
Journal of Agricultural and Food Chemistry, 54 (15), 5350-5358
Document type
article