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BROCCOLI-AN UNDEREXPLOITED NEUTRACEUTICAL

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Voomika Mukherjee
Voomika Mukherjee
Voomika Mukherjee
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Prashant Kumar Mishra at Vinoba Bhave University
Prashant Kumar Mishra
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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
NUTRIENT
VALUE
%age of
RDA
63mcg
16
0.639mg
4
0.573mg
12
0.175mg
13
0.117mg
9
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.
LITERATURE CITED
Brandi G, Schiavano GF, Zaffaroni N, De Marco C, Cervasi B, 2005. Mechanisms of action and
anti-proliferative properties of Brassica oleracea in human breast cancer cell lines. Journal of
Nutrition, 135(6):1503-1509.
Daniells S , 2009. Nutraingredients. Pp.http:/www.nutraingredients.com/Research/Broccoli sprouts.
Fahey JW, Zalcman AT, Talalay P, 2001. The chemical diversity and distribution of glucosinolates
and isothiocyanates among Brassica vegeatbles. Journal of Food composition and analysis 56:5-51.
Jagdish S, Upadhyay A K, Kundan P, Anant B, 2007. Variability of Carotenes, Vitamin- C, E, and
phenolics in Brassica vegetables. Journal of Food Composition and AnalysiS, 20(2):106-112.
Jackson SJ and Singleton KW, 2004. Sulforaphane inhibits mammary cancer. J. of Nutr. 134(9): 2229-2236.
John Philip,2011. Sulforaphane from broccoli destroy cancer cells. Mol . Nutrition andFood Research: 45,
57-68.
Kim, HJ and B Bargese, 2008. Anti cancer properties of broccoli. J. of allergy & cli. immunology. 47: 56-63.
Liu, Zhe. 2009. Antioxidant in Broccoli. Proceedings of Nat. Acad.of Sci. 25: 123-129.
Mishra, PK and Vommika Mukherjee, 2012. Broccoli, a rich source of nutrition and medicinal value.
Proceedings Nat. Seminar on Natural Resource, VBU, Hazaribag. pp. 38-41.
Rizky, Abdullah and Hiroshi Kayama, 2009. Broccoli enhances chemo sensitivity of cancer cells. Jour. of
Nannobiotechnology: 9: 98-102.
Siomos AS, Papadopoulou PP, Dogras CC, 2004. Compositional differencesof stem and floral
portions of Broccoli heads. Journal of Vegetable Crop Production. 10(2):107-118.
USDA, 2008. Nutritional value of Broccoli. www.usda.com
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Article
  • Feb 2022
The present study was carried out at Instructional farm, Ramakrishna Mission Vivekananda University, during two consecutive rabi seasons of 2018-2019 and 2019-2020 with the objective of varietal evaluation on the basis of morpho-chemical characterization. It can be opined that the variety, centauro recorded best yield and quality attributing characters. The variety, centauro documented highest head weight (375.0 g) whereas priya registered lowest yield (104.2 q ha-1). Under different aspects based on quality evaluating factors, it can be inferred that centauro registered best performance in term of cholorophyll-a (2.8 mg g-1), cholorophyll-b (5.7 mg g-1), vitamin-C content (867.7 mg kg-1) and also recorded best shelf life (5.7 days). Biochemical composition found best in florets, leaves and stalks in centauro according to protein, ash, total carbohydrate and crude fibre content. Out of six, the variety centauro has executed satisfactory yield attributing characters and biochemical properties, enhanced the nutritive security under the congenial agro-climatic conditions in coastal belt of south Bengal.
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... Possibly, SARS-CoV-2 can be trapped in these oil and starch structures and be preserved from inactivation. The floral apices or buds in the broccoli head and the shriveled cuticle structure of parsley (Díaz-Maroto, Viñas and Cabezudo, 2003;Mukherjee, 2012) also seem to serve as traps for SARS-CoV-2 and reduce the inactivation induced by incubation/drying on the surface (Figure 2). ...
SARS-CoV-2 pseudotyped virus persists on the surface of multiple produce but can be inactivated with gaseous ozone
Article
Full-text available
  • Aug 2022
Due to the immense societal and economic impact that the COVID-19 pandemic has caused, limiting the spread of SARS-CoV-2 is one of the most important priorities at this time. The global interconnectedness of the food industry makes it one of the biggest concerns for SARS-CoV-2 outbreaks. Although fomites are currently considered a low-risk route of transmission for SARS-CoV-2, new variants of the virus can potentially alter the transmission dynamics. In this study, we compared the survival rate of pseudotyped SARS-CoV-2 on plastic with some commonly used food samples (i.e., apple, strawberry, grapes, tomato, cucumber, lettuce, parsley, Brazil nut, almond, cashew, and hazelnut). The porosity level and the chemical composition of different food products affect the virus's stability and infectivity. Our results showed that tomato, cucumber, and apple offer a higher survival rate for the pseudotyped viruses. Next, we explored the effectiveness of ozone in deactivating the SARS-CoV-2 pseudotyped virus on the surface of tomato, cucumber, and apple. We found that the virus was effectively inactivated after being exposed to 15 ppm of ozone for 1 h under ambient conditions. SEM imaging revealed that while ozone exposure altered the wax layer on the surface of produce, it did not seem to damage the cells and their biological structures. The results of our study indicate that ozonated air can likely provide a convenient method of effectively disinfecting bulk food shipments that may harbour the SARS-CoV-2 virus.
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Qualitative Analysis of Cruciferous Vegetable Extracts Useful for Estrogen Metabolism for Diindolylmethane (DIM)
Article
Full-text available
  • Jan 2024
3,3′-Diindolylmethane (DIM) is a compound derived from the digestion of indole-3-carbinol, found in Cruciferous vegetables (Broccoli, Cabbage, Cauliflower,) which promotes Estrogen metabolism in females. It has been known to help in the reduction of heavy blood flow during menstruation especially in females with uterine fibroids. Dim-plus® a herbal supplement contains Vitamin E, DIM, Phosphatidly choline, Spinach, Cabbage, and Broccoli powder. The purpose of this research is to extract and identify DIM present in Broccoli, Spinach and Cabbage obtained in local markets in Lagos, Nigeria and compare it with the reference standard DIM-plus®. Identification of compounds qualitatively by TLC showed different Rf values which were compared with the reference to identify compounds with similar Rf values. Extracts were subjected to HPLC analysis to confirm the presence of DIM in the Cruciferous vegetables. Based on the TLC and HPLC analysis it was confirmed that the vegetable's crude extracts contains detectable amounts of DIM. Int J Bot Hor Res, 2023
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The Effect of The Proportion of Broccoli with Papaya, Pineaple, and Jackfruit on The Quality of Vegetable Leather
Article
Full-text available
  • Oct 2021
The aims of this research to determine effect the proportion of broccoli, papaya, pineapple, and jackfruit on vegetable leather quality. This research was conducted in laboratory of Muhammadiyah Sidoarjo University from February until April 2019 was used Randomized Block Design single factor was proportion of broccoli: papaya (25%:75%), (50%:50%), (75%:25%), broccoli: pineapple (25%:75%), (50%:50%), (75%:25%), broccoli: jackfruit (25%:75%), (50%:50%), (75%:25%). Data was analyzed using analysis of variance (Anova) followed by BNJ 5%. The result showed the proportion of broccoli with papaya, pineapple, and jackfruit was significant affected on fiber content, water content, ash content, pH, yield, and color of vegetable leather. The best treatment was the proportion of broccoli with jackfruit (25%:75%) had fiber content 2,15%, water content 19,38%, ash content 1,17%, pH 4,63, color L*a*b 46,82*-5,08*9,84, yield 55,16% and hedonic test of color 5,43, aroma 4,93, texture 4,97, and taste 5,07.
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Compositional Differences of Stem and Floral Portions of Broccoli Heads
Article
  • Dec 2004
Edible portions of broccoli (Brassica oleracea L. var. italica Plenk) consist of immature fully differentiated flower buds and tender portions of the upper stem. Differences in the developmental stage of the above tissues may be reflected in a different composition that may also be a result of environmental conditions. Dry matter (DM), soluble solids (SS), reducing sugars (RS), water soluble carbohydrates, ascorbic acid, total soluble phenols, nitrates, pH and titratable acidity (TA) in the stem and floral portions of the head were determined in two broccoli cvs. Marathon and Samurai, harvested from fields of two planting dates. The head portion, but not the planting date, had a significant effect on all compositional constituents measured with the exception of ascorbic acid in both cultivars and water soluble carbohydrates (on a dry weight basis) in ‘Samurai’. In both cultivars, the floral portion of the heads had higher values for DM, SS, water-soluble carbohydrates (on a fresh weight basis), total soluble phenols and TA and lower values for RS, nitrates and pH, than the stem portion. The largest differences between the head portions were observed on the nitrate and total soluble phenol content. More than 90% of the nitrate content of the heads was found in the stem, while about 70% of the total soluble phenol content was found in the floral portion. Therefore, the floral portion of the broccoli head is equally prized with the stem portion for its ascorbic acid content, but it has higher values for total soluble phenols (an antioxidant and anticancer constitute) and lower values for nitrates an anti-nutritional constitute), than the stem portion.
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Variability of carotenes, vitamin C, E and phenolics in Brassica vegetables
Article
  • Mar 2007
Antioxidant phytochemicals such as vitamin C, β-carotene, lutein, α-tocopherol, and total phenolics were estimated in fresh samples at the edible maturity stage in different genotypes of cruciferous vegetables using a reverse-phase HPLC system. Maximum mean vitamin C (52.9 mg/100 g), β-carotene (0.81 mg/100 g), lutein (0.68 mg/100 g), dl-α-tocopherol content (0.47 mg/100 g) and phenol content (63.4 mg/100 g) was recorded in broccoli. Results indicate that the cruciferous vegetables are a relatively good source of abundant antioxidants, and there is a substantial and significant variation, both within and between the subspecies, for the antioxidant phytochemicals.
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The chemical diversity and distribution of glucosinolates and isothiocyanates among plants
Article
  • Feb 2001
  • PHYTOCHEMISTRY
Glucosinolates (beta-thioglucoside-N-hydroxysulfates), the precursors of isothiocyanates, are present in sixteen families of dicotyledonous angiosperms including a large number of edible species. At least 120 different glucosinolates have been identified in these plants, although closely related taxonomic groups typically contain only a small number of such compounds. Glucosinolates and/or their breakdown products have long been known for their fungicidal, bacteriocidal, nematocidal and allelopathic properties and have recently attracted intense research interest because of their cancer chemoprotective attributes. Numerous reviews have addressed the occurrence of glucosinolates in vegetables, primarily the family Brassicaceae (syn. Cruciferae; including Brassica spp and Raphanus spp). The major focus of much previous research has been on the negative aspects of these compounds because of the prevalence of certain "antinutritional" or goitrogenic glucosinolates in the protein-rich defatted meal from widely grown oilseed crops and in some domesticated vegetable crops. There is, however, an opposite and positive side of this picture represented by the therapeutic and prophylactic properties of other "nutritional" or "functional" glucosinolates. This review addresses the complex array of these biologically active and chemically diverse compounds many of which have been identified during the past three decades in other families. In addition to the Brassica vegetables, these glucosinolates have been found in hundreds of species, many of which are edible or could provide substantial quantities of glucosinolates for isolation, for biological evaluation, and potential application as chemoprotective or other dietary or pharmacological agents.
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Mechanisms of Action and Antiproliferative Properties of Brassica oleracea Juice in Human Breast Cancer Cell Lines1
Article
  • Jun 2005
Cruciferous vegetables are an important source of compounds that may be useful for chemoprevention. In this study, we evaluated the antiproliferative activity of juice obtained from leaves of several varieties of Brassica oleracea on both estrogen receptor (ER)-positive (ER+; MCF-7 and BT474) and ER-negative (ER-; MDA-MB-231 and BT20) human breast cancer cell lines. The effect of juice on cell proliferation was evaluated on DNA synthesis and on cell cycle-related proteins. Juice markedly reduced DNA synthesis, evaluated by [3H]thymidine incorporation, starting from low concentrations (final concentration 5-15 mL/L), and this activity was independent of ER. All cauliflower varieties tested suppressed cell proliferation in a dose-dependent manner. Cell growth inhibition was accompanied by significant cell death at the higher juice concentrations, although no evidence of apoptosis was found. Interestingly, the juice displayed a preferential activity against breast cancer cells compared with other mammalian cell lines investigated (ECV304, VERO, Hep2, 3T3, and MCF-10A) (P < 0.01). At the molecular level, the inhibition of proliferation was associated with significantly reduced CDK6 expression and an increased level of p27 in ER+ cells but not in ER- cells, whereas a common feature in all cell lines was significantly decreased retinoblastoma protein phosphorylation. These results suggest that the edible part of Brassica oleracea contains substances that can markedly inhibit the growth of both ER+ and ER- human breast cancer cells, although through different mechanisms. These results suggest that the widely available cruciferous vegetables are potential chemopreventive agents.
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  • Jan 2009
  • S Daniells
Daniells S, 2009. Nutraingredients. Pp.http:/www.nutraingredients.com/Research/Broccoli sprouts.
Sulforaphane inhibits mammary cancer
  • Jan 2004
  • 2229-2236
  • Jackson Sj
  • K W Singleton
Jackson SJ and Singleton KW, 2004. Sulforaphane inhibits mammary cancer. J. of Nutr. 134(9): 2229-2236.
Sulforaphane from broccoli destroy cancer cells
  • Jan 2011
  • 57-68
  • John Philip
John Philip,2011. Sulforaphane from broccoli destroy cancer cells. Mol. Nutrition andFood Research: 45, 57-68.
Anti cancer properties of broccoli
  • Jan 2008
  • 56-63
  • H J Kim
  • B Bargese
Kim, HJ and B Bargese, 2008. Anti cancer properties of broccoli. J. of allergy & cli. immunology. 47: 56-63.
Antioxidant in Broccoli
  • Jan 2009
  • 123-129
  • Zhe Liu
Liu, Zhe. 2009. Antioxidant in Broccoli. Proceedings of Nat. Acad.of Sci. 25: 123-129.
Broccoli, a rich source of nutrition and medicinal value
  • Jan 2012
  • 38-41
  • P K Mishra
  • Vommika Mukherjee
Mishra, PK and Vommika Mukherjee, 2012. Broccoli, a rich source of nutrition and medicinal value. Proceedings Nat. Seminar on Natural Resource, VBU, Hazaribag. pp. 38-41.