Bioavailability Clinical Trial
Official title:
Bioavailability of Bioactive Compounds in Broccoli
The aim of this study was to determine the absorption of isothiocyanates (ITC) after ingestion of kailan-hybrid broccoli through the analysis of the correspondent urinary biomarkers. Furthermore, the effect of cooking (microwave) on the mentioned metabolic fate of these ITC was studied comparing to the uncooked vegetable.
Background Glucosinolates (sulphur-containing compounds) are hydrolyzed by the plant enzyme
myrosinase to ITC, which have chemopreventive properties. No information has been reported
about the metabolic fate of ITC in the kailan-hybrid broccoli, which physicochemical
characteristics could greatly influence that metabolic fate. Previous studies have shown
that cooking process of vegetables may vary the human absorption of the correspondent
nutritional and bioactive compounds.
Research Methods & Procedures A cross-over-design study of 7 subjects after ingestion of
200-g raw or microwaved kailan-hybrid broccoli was conducted. Total ITC equivalents in the
vegetable, urine and blood samples were determined by HPLC as the cyclocondensation product
of 1,2-benzenedithiol.
;
Allocation: Randomized, Endpoint Classification: Bio-availability Study, Intervention Model: Crossover Assignment, Masking: Open Label, Primary Purpose: Screening
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