Articles
GLUCOSINOLATE COMPOSITION AND ANTI-CANCER POTENTIAL OF SEED-SPROUTS FROM HORTICULTURAL MEMBERS OF THE BRASSICACEAE
Article number
744_18
Pages
181 – 188
Language
English
Abstract
Glucosinolates, or more specifically their isothiocyanate breakdown products, have been identified as having anti-cancer potential via their ability to induce phase 2 detoxification enzymes in humans.
In particular, glucoraphanin (which degrades to form sulphoraphane) has received considerable interest owing to its high potency and presence in broccoli, a well known vegetable in Western society.
There are however many other vegetables available containing glucosinolates of varying potency.
Interestingly, consumption of a vegetable containing a glucosinolate with half the potency of glucoraphanin has similar impact on phase 2 enzyme induction, if twice the amount is consumed.
In the case of sprouted-seed, which tend to be higher in glucosinolate concentration than mature vegetables, this does not represent a big difference in the amount ingested, and is good news for a consumer who does not like the taste of broccoli.
We analysed the glucosinolate composition of sprouted-seed of a wide range of Asian and Western vegetables belonging to the Brassica family.
Using published phase 2 enzyme induction values for isothiocyanate derivatives, we were able to rate the anti-cancer potential for different sprouts in comparison to Broccoli.
Vegetables that performed well included radish, kohl rabi and daikon, and to a lesser extent kale, rocket, Chinese broccoli, cabbage and garden cress.
In particular, glucoraphanin (which degrades to form sulphoraphane) has received considerable interest owing to its high potency and presence in broccoli, a well known vegetable in Western society.
There are however many other vegetables available containing glucosinolates of varying potency.
Interestingly, consumption of a vegetable containing a glucosinolate with half the potency of glucoraphanin has similar impact on phase 2 enzyme induction, if twice the amount is consumed.
In the case of sprouted-seed, which tend to be higher in glucosinolate concentration than mature vegetables, this does not represent a big difference in the amount ingested, and is good news for a consumer who does not like the taste of broccoli.
We analysed the glucosinolate composition of sprouted-seed of a wide range of Asian and Western vegetables belonging to the Brassica family.
Using published phase 2 enzyme induction values for isothiocyanate derivatives, we were able to rate the anti-cancer potential for different sprouts in comparison to Broccoli.
Vegetables that performed well included radish, kohl rabi and daikon, and to a lesser extent kale, rocket, Chinese broccoli, cabbage and garden cress.
Authors
T.J. O¿Hare, L.S. Wong, L.E. Force, D.E. Irving
Keywords
radish, quinone reductase, isothiocyanate, epithiospecifier protein
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