el brócoli, salud con sabor, dra. elizabeth jeffery
DESCRIPTION
Conferencia de la Dra. Elizabeth Jeffery, profesora emérita de la Universidad de Illinois, en la IV Broccoli Conference, Octubre 2014, organizada por Sakata Polonia, http://www.sakata-eu.com; pdf de la presentación, en inglés. Se explican las múltiples propiedades nutricionales y saludables de esta hortaliza, cuyo consumo, sólo en Estados Unidos, se ha multiplicado por 3 desde 1980. En el resumen destaca que el brócoli ofrece protección mucho más allá de sólo su actividad antioxidante y que con sólo 3 a 5 raciones de brócoli por semana es suficiente para disfrutar de sus efectos benéficos. La mejor forma de cocción es al vapor durante no más de 3 a 4 minutos, … pero si se consumen rabanito o rúcula en la misma comida, método y tiempo de cocción ya no importan.TRANSCRIPT
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Broccoli: its anti-cancer, anti-inflammatory and healing values
Elizabeth H Jeffery, Professor Emerita University of Illinois, Urbana, IL, USA
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Anand et al, Pharm. Res. 25: 2097, 2008
30 30-35% of cancers may be related to diet
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Brassica vegetables decrease our relative risk for cancers more effectively than do vegetables in general
Risk Decrease (%)
All vegetables 25% (p=0.43) Colon
Brassica 49% (p=0.004) (low: high intake)
All vegetables 19% (p=0.15) Prostate
Brassica 46% (p=0.01) (<1:>3 servings/wk)
Voorrips et al, 2000; Cohen et al, 2000
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Brassica veggies prevent cancer more
effectively in people at high risk:
Brassica/ non-smokers 0.70 (ns) Lung
Brassica /smokers 0.31 (p<0.05) (Zhao et al, 2001)
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Cardiovascular disease Prevention with Broccoli Risk is lower for myocardial infarct (MI) in those eating ~5 servings of broccoli a week
Low Intake Mid Intake High Intake Servings/ day 0.08 0.43 0.86 Risk for MI (OR) 1.00 0.88 0.63
P=0.001
Cornelis et al, 2007
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Cardiovascular disease prevention with dietary broccoli
Low Intake Mid Intake High Intake Servings/ day 0.08 0.43 0.86 Non-smokers Risk for MI 1.00 0.95 0.76 P=0.007 Smokers Risk for MI 100 0.79 0.48 P=0.001
Cornelis et al, 2007
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Why are Brassica vegetables so protective ?
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Vegetable Antioxidant Capacities
0
20
40
60
80
100
120
140
160
180
200G
arl
ic
Kale
Sp
inach
Bru
ssels
Alf
alf
a s
pro
uts
Bro
ccoli
Beets
Red
bell
On
ion
Corn
Cau
lifl
ow
er
Pota
to
Cab
bag
e
Carr
ot
Leaf
Lett
uce
Iceb
erg
Cu
cu
mb
er
Cele
ry
Yellow
sq
uash
Str
ing
Bean
Green Tea 814 Black Tea 927
Adapted from Cao et al. 1996 J Agric. Food Chem. 44, 3426-31
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Fiber
Minerals:Ca, Mn, Mg, Se
Glucosinolates*
Flavonoids
Selenium
Vitamins A, C,
E, folate
* Essentially Unique to the Brassica
Nutrients Phytonutrients
(Bioactives)
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Glucosinolate profile varies across Brassica vegetables; glucoraphanin is the predominant glucosinolate in broccoli
0
2
4
6
8
10
12
Bro
ccol
i
Bru
ssels
Cab
bage
Cau
liflo
wer
Kal
e
progoitrin
glucoraphanin
glucobrassicin
sinigrin
S
C
O
N O SO3-
S C6H11O5
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Anticarcinogen
Myrosinase
S
C
O
N O SO3-
S C6H11O5
S
N
O
C S
Glucoraphanin
Sulforaphane
Glucose
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Inflammation may be a common factor
sulforaphane
Cancer sulforaphane
Cardio-vascular Disease sulforaphane
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sulforaphane
Cardio-vascular Disease
Cancer
sulforaphane
sulforaphane
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Noah et al, 2014
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There are some differences between humans and mice – but many similarities, especially at physiological levels
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Control diet High fat and sugar diet High fat and sugar + broccoli
Dietary broccoli inhibits accumulation of fat in the livers of mice fed a Western-style high fat and high sugar diet. (values are score of fatty liver disease)
Data are mean±SD . t-test: *p<0.05, ***p<0.001 v.s. C; #p<0.05 v.s. W
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sulforaphane
Cardio-vascular Disease
Cancer
sulforaphane
sulforaphane
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Plasma
sulforaphane
Urinary
sulforaphane
Fresh: Closed circles and bars Cooked: Open circles and bars
Saha et al, Molecular Nutrition & Food Research 56: 1906-1916, 2012
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Glucosinolate content varies with genotype and environment – weather and agricultural practices such as nitrogen and sulfur levels and the spraying crops with elicitors, like Methyl Jasmonate
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The concentration of bioactives varies across broccoli cultivars; n = 51 varieties of broccoli
Component Mean value Range
Glucoraphanin 7.1a 0.8–21.7
Aliphatic glucosinolates
10.5a 3.0–31.4*
Indolyl glucosinolates
1.9a 0.4–6.2
a: μmol/g dry wt. *: sulforaphane is the major aliphatic glucosinolate product
Kushad et al, 1999
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Anticarcinogen
Myrosinase
S
C
O
N O SO3-
S C6H11O5
S
N
O
C S
Glucoraphanin
Sulforaphane
Glucose
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Wang et al, 2012
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• In the USA, Demand tripled
between 1980 and today
• Frozen broccoli accounts for
over 60% of that : reduction in cost, increased shelf life, less waste
• Blanched before freezing, kills myrosinase (Dosz and
Jeffery, 2014)
ERS, Yearbook 2011; Summary, NASS 2011
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Water cress Arugula Kohlrabi Rutabaga Wasabi Drumsticks Chinese
cabbage
All Vegetables in the plant order Capparales (including
brassicaceae family) provide myrosinase
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SUMMARY Broccoli offers protection far greater than just antioxidant activity Dietary amounts of broccoli positively impact health (3-5 servings/ week) Too much cooking can destroy the benefit, so eat a raw brassica with the meal
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Acknowledgements: Research Collaborators: Kang-Mo Ku and Jack Juvik:
plant growth and phytochemical analysis; Nilanjan Das
and Mark Berhow: isolation of neoglucobrassicin and
bioactivity.
This work was
funded by a
grant from the
United States
Department of
Agriculture
(USDA/NIFA
AFRI 2010-
65200-20398)
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