Bioavailability of Glucoraphanin and Sulforaphane from High-Glucoraphanin Broccoli.
Tharsini SivapalanAntonietta MelchiniShikha SahaPaul W NeedsMaria H TrakaHenri TappJack R DaintyRichard F MithenPublished in: Molecular nutrition & food research (2018)
This is the first study to report the bioavailability of glucoraphanin and sulforaphane from soups made with novel broccoli varieties. The presence of one or two Myb28V alleles results in enhanced delivery of sulforaphane to the systemic circulation.
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