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Bioavailability and kinetics of sulforaphane in humans after consumption of cooked versus raw broccoli

Martijn Vermeulen, Ineke W A A Klöpping-Ketelaars, Robin van den Berg, Wouter H J Vaes
Journal of Agricultural and Food Chemistry 2008 56(22):10505-10509

Bibliography

PubMed
PMID 18950181
DOI
10.1021/jf801989e

Study snapshot

DesignRandomized open crossover pharmacokinetic trial
ModelHealthy adult men
Sample8
Intervention200 g crushed raw broccoli versus 200 g cooked broccoli consumed with a warm meal
DurationSingle-meal crossover exposures
EndpointsSulforaphane bioavailability; Plasma pharmacokinetics; Urinary excretion; Time to peak plasma concentration

What the study showed, in plain terms

Eight men ate the same amount of broccoli either raw or cooked. Raw broccoli produced much faster and substantially greater sulforaphane exposure, showing that food preparation can change the internal dose even when the food amount is identical.

Key findings

Estimated sulforaphane bioavailability was about 37% after raw broccoli versus 3.4% after cooked broccoli. Peak plasma concentration occurred at about 1.6 hours after raw broccoli versus 6 hours after cooked broccoli.

What this study can and cannot tell us

Very small sample, male-only population, single-meal exposure and pharmacokinetic endpoints; the study does not establish long-term clinical benefits of raw broccoli.

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Dr. Khaled Mahmoud, MBBChCritical Care Medicine, Longevity Science & Editorial Direction Dr. Amr Yasser, PhDCardiometabolic, Musculoskeletal, Gut & Bioavailability Dr. Abdulla Mostafa, PhDCellular Senescence, Neurological, Mitochondrial & Brain-Ageing Biology