Adding powdered brown mustard to cooked broccoli increases the release of isothiocyanates

In May 2018 researchers from the UK published the results of their study to assess whether adding an active source of myrinase to cooked brassica vegetables increased the amount of isothiocyanates released into the body. Isothiocyanates are known to be beneficial to health and have anti-carcinogenic properties. Broccoli contains glucosinolate glucoraphanin which, in the presence of myrosinase, can break down to become isothiocyanate sulforaphane. However, when broccoli is cooked the myrosinase content is destroyed. Powdered brown mustard seeds are known to contain myrosinase, and in this study the concentration of sulphoraphane was analysed in 12 healthy adults following the consumption of 200g cooked broccoli, both with and without the addition of 1g powdered brown mustard. During the 24-hour period following consumption of the broccoli, a sample of the individual’s urine was analysed. Results showed that when powdered brown mustard was added to the cooked broccoli, the amount of sulforaphane in the body was over four times greater than when the cooked broccoli was ingested on its own.

Okunade O et al. 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. Mol Nutr Food Res. 2018 May 28: [Epub ahead of print]

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