Broccoli is typically eaten after cooking.  Yet heat processing can destroy the endogenous thiohydrolase myrosinase that typically releases sulforaphane from the parent glycoside glucoraphanin in broccoli florets.  We and others have reported that urinary sulforaphane metabolites following a cooked broccoli meal are only a small percent of that formed from fresh, uncooked broccoli.  Hydrolysis of glucoraphanin by gut microbiota and alternative sources of thiohydrolyzing enzymes will be discussed.

Role of microbiota and plant thiohydrolase enzymes in the hydrolysis of glucoraphanin, and the resulting bioavailability of sulforaphane from broccoli

243rd National Meeting (2012)

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