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study: broccoli, raw vs cooked
Posted by:
Anonymous User
()
Date: November 11, 2008 05:16AM source: Journal of Agricultural and Food Chemistry, Sept.26 2008
Abstract: The aim of this study was to determine the bioavailability of anticarcinogen sulforaphane from raw and cooked broccoli. Eight men consumed 200 g of crushed broccoli, raw or cooked. Higher amounts of sulforaphane were found in the blood and urine when broccoli was eaten raw (bioavailability of 37%) versus cooked (3.4%). Absorption of sulforaphane was delayed when cooked broccoli was consumed (peak plasma time = 6 h) versus raw broccoli (1.6 h) This study gives complete kinetic data and shows that consumption of raw broccoli results in faster absorption, higher bioavailability, and higher peak plasma amounts of sulforaphane, compared to cooked broccoli. Edited 1 time(s). Last edit at 11/11/2008 05:17AM by cataplexy. Re: study: broccoli, raw vs cooked
Posted by:
iLIVE
()
Date: November 11, 2008 12:07PM Aren't there other things that become more available when broccoli is cooked though? And I think cooking it gets rid of oxalic acid, or diminishes it. Sorry, only registered users may post in this forum.
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