Broccoli Sulforaphane Bioavailability With Mustard
NCT04946526 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 16
Last updated 2023-01-25
Summary
We know that broccoli is a vegetable that is associated with a number of health benefits and is a good choice in a healthy diet. Researchers at major universities, including Johns Hopkins University, have identified nutrients in broccoli that have specific health benefits such as improving antioxidant protection. One of these nutrients is called glucoraphanin (GR). However, in order for GR to deliver health benefits in the human body, it first has to be converted to its active form, sulforaphane (SF). This conversion can happen one of two ways. GR can be converted to SF by our gut bacteria (the microbiota) or it can be converted to SF by an enzyme called myrosinase that is naturally occurring in certain plants, including mustard (the same mustard that is used to make table mustard spread and mayonnaise). The purpose of the present study is to test in healthy human volunteers the oral bioavailability (absorption) of GR in broccoli seed extract (BSE) with or without the presence of active plant myrosinase in mustard seed powder (MSP) delivered in a nutritional supplement.
Conditions
- Sulforaphane Bioavailability
Interventions
- DIETARY_SUPPLEMENT
-
Broccoli seed extract
2 capsules, one dose
- DIETARY_SUPPLEMENT
-
Broccoli seed extract with mustard seed powder
2 capsules, one dose
Sponsors & Collaborators
-
Brassica Foundation for Chemoprotection Research
collaborator UNKNOWN -
Appalachian State University
lead OTHER
Study Design
- Allocation
- RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- DOUBLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 25 Years
- Max Age
- 65 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2022-06-01
- Primary Completion
- 2022-08-30
- Completion
- 2022-09-30
Countries
- United States
Study Locations
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