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Radish Sprouts Versus Broccoli Sprouts - International Specialty Supply
Radish Sprouts Versus Broccoli Sprouts - International Specialty Supply
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Sprouted Hummus
T.J. O’Hare, D.J. Williams, B. Zhang, L.S. Wong, S. Jarrett, S. Pun, W. Jorgensen, M. Imsic
Radish sprouts and broccoli sprouts have been implicated in having a potential chemoprotective e ect against
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certain types of cancer. Each contains a glucosinolate that can be broken down to an isothiocyanate capable of
inducing chemoprotective factors known as phase 2 enzymes. In the case of broccoli, the glucosinolate,
glucoraphanin, is converted to an isothiocyanate, sulforaphane, while in radish a similar glucosinolate, Archives
glucoraphenin, is broken down to form the isothiocyanate, sulforaphene. When sprouts are consumed fresh
June 2021
(uncooked), however, the principal degradation product of broccoli is not the isothiocyanate sulforaphane, but a
nitrile, a compound with little anti-cancer potential. By contrast, radish sprouts produce largely the anti-cancer
May 2021
isothiocyanate, sulforaphene. The reason for this di erence is likely to be due to the presence in broccoli (and
absence in radish) of the enzyme cofactor, epithiospeci er protein (ESP). In vitro induction of the phase 2 March 2021
enzyme, quinone reductase (QR), was signi cantly greater for radish sprouts than broccoli sprouts when extracts
were self-hydrolysed. By contrast, boiled radish sprout extracts (deactivating ESP) to which myrosinase was February 2021
subsequently added, induced similar QR activity to broccoli sprouts. The implication is thatradish sprouts have
January 2021
potentially greater chemoprotective action against carcinogens than broccoli sprouts when hydrolysed
under conditions similar to that during human consumption. December 2020
November 2020
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