Broccoli: Agricultural Characteristics, Health Benefits and Post-Harvest Processing on Glucosinolate Content (pp. 263-282)
Authors: (Olga Nydia Campas-Baypoli, Ernesto Uriel Cantú-Soto, José Antonio Rivera-Jacobo, Departamento de Biotecnología y Ciencias Alimentarias. Instituto Tecnológico de Sonora. Cd. Obregón, Sonora, México)
Abstract: This chapter outlines some of the cultivation characteristics of broccoli as well as the
nutrient composition of broccoli, including trace elements, vitamins, fatty acids and
phytochemicals with a particular emphasis on glucosinolate profiles. A review of the
recent history of world production of broccoli is given. Of the glucosinolates, the focus of
this chapter is on glucoraphanin and its hydrolysis metabolite sulforaphane.
Glucosinolate/sulforaphane content of some different cultivars and different portions of
the plant (florets, stalks, leaves and seeds) is reviewed. The effect of growth conditions
are also examined, including soil nutrients, temperature and photoperiod as well as postharvest
processing and cooking on glucosinolate profiles. Sulforaphane absorption and
metabolism is briefly considered as well as the mechanisms whereby sulforaphane
inhibits tumor development. Finally, a brief consideration is given to methods being
researched to improve the stability of sulforaphane.
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