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The study revealed that the total polysulfide content of broccoli sprouts was significantly higher than that of mature broccoli Photo Credit: Osaka Metropolitan University |
Broccoli sprouts have been discovered to contain seven times more polysulfides than mature broccoli
Scientists investigated how germination impacts the polysulfide content and composition of broccoli sprouts
Remember when your parents used to say, “Eat your greens, they are good for you”? Well, they were really onto something. Several studies have shown that higher intakes of cruciferous vegetables like broccoli, one of the most widely consumed vegetables in the United States, are associated with reduced risks of diseases such as diabetes and cancer, thanks to their organosulfur compounds, such as glucosinolates and isothiocyanates that exhibit a broad spectrum of bioactivities including antioxidant activity. However, few studies have focused on the endogenous content of polysulfide in broccoli sprouts.
A research team led by Assistant Professor Shingo Kasamatsu and Professor Hideshi Ihara of the Graduate School of Science at Osaka Metropolitan University, investigated the amount of polysulfides in broccoli sprouts during the process of their germination and growth. Building upon their previous work, the research team demonstrated the abundance of polysulfide molecules in cruciferous vegetables.