Okunade · 2018 · Molecular nutrition & food research
A trial adding mustard enzyme to cooked broccoli
Would adding mustard powder, a source of myrosinase, to cooked broccoli change sulforaphane metabolite excretion?
Human · randomized crossover intake trial
Key findings
Increased metabolite excretion
Mean SFN-NAC was 9.8μmol/g creatinine with broccoli alone and 44.7μmol/g creatinine with added mustard powder. Standard deviations were 5.1 and 33.9, respectively.
What the enzyme source contributes
The trial tested whether adding a separate enzyme source to food whose enzyme activity had declined during cooking would change compound availability.
Compound uptake measured through urinary metabolites
Urinary excretion markers were used to assess the body's handling of the compound.
Mustard Powder and Sulforaphane Metabolites
24-hour urinary SFN-NAC · μmol/g creatinine
12-person crossover trial · means and standard deviations in the data table below
Cooked broccoli 200 g ± mustard powder 1 g
Read the original paper and sources ↓View values and units
| Group | Value | Standard deviation |
|---|---|---|
| Broccoli only | 9.8 | 5.10 |
| Broccoli + mustard | 44.7 | 33.90 |
Study design
Twelve healthy adults consumed two conditions in a crossover design: 200g of cooked broccoli alone, and the same broccoli with 1g of brown mustard powder. SFN-NAC was analyzed in 24-hour urine after intake.
- Participants
- 12 healthy adults
consumed both conditions in sequence - Intake and observation
- Cooked broccoli 200g
with or without 1g mustard powder
24-hour urine collection after intake - Measures
- 24-hour urinary SFN-NAC
Study context
Urinary metabolites were used to evaluate compound conversion after cooked broccoli was combined with mustard powder.
Original paper and sources
Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked Broccoli.
- Journal
- Molecular nutrition & food research · 2018 · 62(18): e1700980
- First published
- 2018-07-26