BROCCOLI-AN UNDEREXPLOITED NEUTRACEUTICAL

Abstract

Plants have been source of nutrition and they contain secondary metabolites which protect man from various diseases. Although, list of plants with possible role as neutraceutical is long, but increasing population as well as demand has put extensive pressure on existing resources. This has led to exploration of new neutraceutical resources and Broccoli may prove to be a promising plant. Broccoli, scientifically known as Brassica oleracea, belonging to the family Cruciferae is native of ITALY. It can be successfully utilized in our country also as a source of valuable nutrients. Broccoli has got significant amount of Vitamin C as well as dietary fiber. This plant also contains di-indolylmethane and selenium, both having established anti-cancer properties. Broccoli contains appreciable amount of glucoraphanin which is a precursor of known anti-cancer molecule sulforaphane. Presence of appreciable amount of β-carotene further makes broccoli a valuable vegetable. The nutritional content of broccoli is also worth mentioning. Low fat and high protein content of broccoli is highly suitable for cardiovascular diseases. This paper deals with nutritional and therapeutic value of broccoli and underlines need of its popularization among masses.

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Science Research Reporter 2(3):291-294, Oct. 2012 ISSN: 2249-2321 (Print)
Research Note
BROCCOLI-AN UNDEREXPLOITED NEUTRACEUTICAL
Voomika Mukherjee and P.K.Mishra
University Dept. Of Clinical Nutrition and Dietetics
Vinoba Bhave University, Hazaribag-825301
malay_mishra@yahoo.com
ABSTRACT
Plants have been source of nutrition and they contain secondary metabolites which protect man
from various diseases. Although, list of plants with possible role as neutraceutical is long, but
increasing population as well as demand has put extensive pressure on existing resources. This has
led to exploration of new neutraceutical resources and Broccoli may prove to be a promising plant.
Broccoli, scientifically known as Brassica oleracea, belonging to the family Cruciferae is native of
ITALY. It can be successfully utilized in our country also as a source of valuable nutrients. Broccoli
has got significant amount of Vitamin C as well as dietary fiber. This plant also contains di-
indolylmethane and selenium, both having established anti-cancer properties. Broccoli contains
appreciable amount of glucoraphanin which is a precursor of known anti-cancer molecule
sulforaphane. Presence of appreciable amount of β-carotene further makes broccoli a valuable
vegetable. The nutritional content of broccoli is also worth mentioning. Low fat and high protein
content of broccoli is highly suitable for cardiovascular diseases. This paper deals with nutritional
and therapeutic value of broccoli and underlines need of its popularization among masses.
Key words: Neutraceuticals, Broccoli, Cancer, Cardiovascular diseases, Vitamin-C
INTRODUCTION
Broccoli scientifically known as “Brassica oleracea
var. italic”, a Cruciferous green leaf Cole vegetable;
is one such promising underexploited plant. This
plant is native of Italy, but can be successfully
grown in our country. It is a source of valuable
nutrients Vitamin A, C & riboflavin. It is also high in
Iron and Calcium and is a non-fattening food and
possesses various medicinal properties as well
(Mishra and Mukherjee, 2012). Broccoli was
introduced to the US by Italian immigrants and by
1920s it became a popular vegetable of states.
Today, Broccoli is enjoyed throughout Europe.
Broccoli is a “cool weather crop” and hot summer
weather is not suitable for this plant. Broccoli
grows best in temperature ranging between 18 ˚C
and 23˚ C. The cluster of flowers, also referred to as
a “head”, appears in the center of the plant, and is
green. Broccoli should be harvested before the
flowers on the head turn bright yellow.
Food is one of the basic needs of all
organisms including man. Early man lived on roots
and berries of wild plants but with civilization, man
learnt to cultivate plants to satisfy his/her food
needs. Man has also exploited plants for treating
various diseases from time immemorial. With
continuous increase in population and rapid
urbanization; our plant resources have been over-
exploited. As a result of this, Plant resources are
getting depleted at a very fast rate. Our major
concern today is how to increase production to
feed the increasing population and conserving
existing biodiversity (Mishra and Choudhary 2009).
Broccoli has large flower heads, usually
green in color, arranged in a tree-like fashion on
branches sprouting from a thick, edible stalk. The
mass of flower heads is surrounded by leaves.
Broccoli, most closely resembles cauliflower, which
is a different cultivar of the same species.
Broccoli was introduced to the US by
Italian immigrants and by 1920s it became a
popular vegetable of states. Today, Broccoli is
enjoyed throughout Europe. Broccoli is a “cool
weather crop” and hot summer weather is not
suitable for this plant. Broccoli grows best in
temperature ranging between 18 ˚C and 23˚ C. The
cluster of flowers, also referred to as a “head”,
appears in the center of the plant, and is green.
Broccoli should be harvested before the flowers on
the head turn bright yellow. There are 3 commonly
grown varieties of broccoli: The most common is
one often referred as “broccoli”, and sometimes
named after a place Calabria in Italy. It has large
green head 10-20 cm in diameter and has thick
stalks. It is an annual crop, growing in cool season.

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Calabrese Broccoli Sprouting Broccoli Romanesco Broccoli
Purple Broccoli Chinese Broccoli
Sprouting broccoli has a larger number of heads
with many thin stalks. It is planted in May to be
harvested during the winter in areas with
temperature climates. Romanesco broccoli has a
distinctive fractal appearance of its heads, and is
yellow-green in color. It is technically the Botrytis
(Cauliflower) cultivar group. Purple cauliflower is a
type of broccoli grown in Southern Italy, Spain and
the United Kingdom. It has head shaped like
cauliflower, but consisting of tiny flower buds. It
sometimes, but not always, has a purple cast to the
tips of the flower buds. Chinese broccoli
(Alboglabra Group) is also a cultivar of Brassica
oleracea.
MEDICINALVALUE OF BROCCOLI
Broccoli contains multiple nutrients with
potent anti-cancer properties, such as Di-
indolylmethane and small amounts of Selenium.
The 3, 3-di-indolylmethane found in broccoli is a
potent modulator of the innate immune response
system with- Anti-viral, Anti-bacterial, and Anti-
cancer activity.
Broccoli also contains the compound
“glucoraphanin”, which can be processed into an
anti-cancer compound “sulforaphane”, though the
benefits of broccoli are greatly reduced if the
vegetable is boiled. Broccoli is also an excellent
source of “indole-3-carbinol”, a chemical which
boosts DNA repair in cells and appears to block the
growth of cancer cells. A high intake of broccoli has
been found to reduce the risk of aggressive
prostate cancer. Broccoli consumption has also
been shown to be beneficial in the prevention of
heart disease. Broccoli consumption is also
associated with malodorous flatulence; from
metabolism of the sulfur-containing compounds it
contains. Broccoli has a chemical component called
“indole-3- carbinol” that can combat breast cancer
by converting a cancer-promoting estrogen into a
more protective variety (Phillip, 2011). Broccoli,
especially sprouts, also have the phytochemical
sulforaphane, a product of glucoraphanin- believed
to aid in preventing some types of cancer, like
colon and rectal cancer (Benson, 2011).
Sulforaphane induces the production of certain
enzymes that can deactivate free- radicals and
carcinogens.

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The enzymes have been shown to inhibit
the growth of tumors in laboratory animals. It
appears that the bitterer the broccoli is, the more
glucoraphanin it has. Broccoli sprouts have been
developed under the trade name “Brocco Sprouts”
that have a consistent level of sulforaphane – as
much as 20 times higher than the levels found in
mature heads of broccoli (Jackson and Singletary,
2008). The chemical, sulforaphane, boosts the
production of an enzyme known to neutralize
carcinogens before they trigger tumor growth. As
good as this news is, it gets even better. The real
potent nutritional value of broccoli lies in
substances called “isothiocyanates”. They are a
class of very potent anti-carcinogens. Meaning,
they fight and help prevent cancer. Tests have
shown that broccoli’s anti-cancer compounds
greatly protected mice from stomach cancer(
Abdullah and Koyama, 2009).
Broccoli is considered a low-glycemic food
which helps to normalize blood sugar. One of the
keys to weight loss in controlling the body’s
response to insulin. It also gives a boost to enzymes
which helps to detoxify the body. Detoxification
leads to weight loss and helps prevent certain
diseases( Stanley and Provost 2010).
It has been studied that just 3 servings a
month of raw broccoli can reduce the risk of
bladder cancer by as much as 40 %( Liu2009). The
American Journal of Clinical Nutrition reported that
“broccoli was among the top foods that may
prevent colon cancer.” The Harvard scientists (Kim
and Berges 2009) reported that “healthy broccoli
may help protect against strokes.” Broccoli is good.
Broccoli Sprouts are even better. At a mere 3 days
old, they contain at least 20 times as much of
disease- fighting Sulforaphane Glucosinolate (SGS)
as their elders.
NUTRITIONAL VALUE OF BROCCOLI
Broccoli is high in Vitamin C, as well as, Dietary
Fiber.A single serving provides more than 30mg of
Vitamin C and a half-cup provides 52mg of Vitamin
C (James and Tresses, 2010). Steaming broccoli for
3-4 minutes is recommended to maximize potential
anti-cancer compounds such as sulforaphane.
Boiling reduces the levels of suspected anti-
carcinogenic compounds in broccoli, with losses of
20-30% after 5 minutes, 40-50% after 10 minutes
and 77% after 30 minutes ( USDA report, 2008)
However, other preparation methods such as
steaming, microwaving and stir-frying had no
significant effect on the compound. Broccoli has
the highest levels of carotenoids in the Brassica
family. It is particularly rich in Lutein and also
provides a modest amount of β-carotene. Calcium
content in broccoli is equivalent to that in the milk
(47mg/100gm.). The nutritional value of Broccoli
has garnered the spotlight in recent years. Broccoli,
after extensive scientific research is now viewed as
one of the “top powerhouses” when it comes to
nutrient density and benefits. The health benefits
of broccoli are beginning to reveal that this
Cruciferous vegetable may even be more potent
than its advocates had ever realized.
Proximate nutritional value of Broccoli is
given in Table1. Energy content in this vegetable is
about 34kcal. Carbohydrate and protein content is
6.64gm/100gms and 2.82gm/100gms. Total fat in
this plant is 0.37gm/100gms. Broccoli possesses
2.60gm/100gms of Dietary Fiber. Cholesterol
content is nil in Broccolis. Dietary fiber is as high as
3.60gms/100gms. Proximate value of vitamin is
given in Table-2.
Fresh broccoli is exceptionally rich source
of Vitamin C. and provides 89.2mg or about 15%
RDA per 100gm. Vitamin C is a powerful natural
anti-oxidant and immune modulator, helps fight
against flu causing viruses. Further, it contains very
good amounts of another anti-oxidant Vitamin A.
100gm fresh head provides 623IU or 21% of
recommended daily levels. Together with other
pro-vitamins like β-carotene, α-carotene and
zeaxanthin, Vitamin A helps maintain integrity of
skin and macular degeneration of retina in the
elderly population. Brocolli also contains Folates,
Niacin, Pantothenic acid, Riboflavin, Thiamine, Vit.K
and E in considerable quantity. Mineral content of
Brocolli is given in Table-3. It is also a good source
of minerals like- Calcium, Manganese, Iron,
Magnesium, Selenium, Zinc and Phosphorus. In
addition to that this vegetable is also good source
of electrolytes (Table- 4).
CONCLUSION
Broccoli is very low in calories, provides
just 34 kcal per 100g. However, it is rich in Dietary
Fiber, Minerals, Vitamins and Anti-oxidants that
have proven health benefits.

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Various molecules of medicinal value make Broccoli
further important. Bravdi et al., (2005), Fahey
(2001), Jagadish et al., (2007), Simoset et al., (2007)
and a number of other workers have highlighted
both medicinal as well as nutritional value of
Broccoli. The plant needs adequate attention both
by vegetable growers as well as nutrition lists.
TABLE 1: PROXIMATE NUTRITIONAL VALUE (/100gm)
OF BROCCOLI
PRINCIPLE
NUTRIENT
VALUE
%age of
RDA
Energy
34 kcal
1.5
Carbohydrate
6.64g
5
Protein
2.82g
5
Total Fat
0.37g
1
Cholesterol
0mg
0
Dietary Fiber
2.60g
7
TABLE 2: PROXIMATE VITAMINS (/100gm) IN BROCCOLI
VITAMINS
NUTRIENT
VALUE
%age of
RDA
Folates
63mcg
16
Niacin
0.639mg
4
Pantothenic acid
0.573mg
12
Pyridoxine
0.175mg
13
Riboflavin
0.117mg
9
Thiamine
0.071mg
6
Vitamin A
623IU
21
Vitamin C
89.2mg
149
Vitamin K
0.17mg
1.5
Vitamin E
101.6mcg
85
TABLE 3: PROXIMATE MINERALS (/100 gm) IN
BROCCOLI
MINERALS
NUTRIENT VALUE
%age of RDA
Calcium
47mg
5
Copper
0.049mg
5.5
Iron
0.73mg
9
Magnesium
21mg
5
Manganese
0.210mg
9
Selenium
2.5mcg
5
Zinc
0.41mg
4
TABLE 4: ELECTROLYTES AND PHYTONUTRIENTS IN
BROCCOLI
ELECTROLYTES
NUTRIENT
VALUE
%age of RDA
Sodium
33mg
2
Potassium
316mcg
7
PHYTO-NUTRIENTS
NUTRIENT
VALUE
%age of RDA
β-carotene
361mcg
--
β-crypto-xanthan
1mcg
--
Lutein-zeaxanthan
1403mcg
--
NB- Table 1,2,3 and 4 after USDA, 2008.
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