Healthy Volunteers Clinical Trial
Official title:
Daily Consumption of Well-Cooked Broccoli May Affect Glucosinolate Metabolites and Inflammatory Biomarkers
The objectives of the study are 1) to determine the influence of daily consumption of well-cooked broccoli on plasma and urinary glucosinolate metabolites, and 2) to determine inflammatory marker changes consistent with decreased cancer risk.
Consumption of Brassica vegetables is inversely associated with incidence of several
cancers, including cancer of the lung, stomach, liver, colon, rectum, breast, endometrium,
and ovaries. Brassica vegetables are a good source of many nutrients, but the unique
characteristic of Brassicas (Broccoli in particular) is their rich content of
glucosinolates. Glucosinolates are sulfur-containing compounds that are converted to
isothiocyanates (ITC) by an enzyme in the plant called myrosinase, which is released when
the vesicles containing myrosinase are ruptured by chewing or cutting. The isothiocyanates
are considered to be the active agent for cancer prevention. Some of the mechanisms by which
isothiocyanates likely inhibit cancer include modulation of cytochrome P450 enzymes,
induction of phase II enzymes, and apoptosis.
The aim of this study is to investigate how daily consumption of broccoli with myrosinase
inactivated by cooking influences glucosinolate metabolism and absorption, and consequent
regulation of inflammatory markers.
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