Selenium enrichment of broccoli: interactions between selenium and secondary plant compounds

Auteur(s) :
Finley JW., Sigrid-keck A., Robbins RJ., Hintze KJ.
Date :
Mai, 2005
Source(s) :
JOURNAL OF NUTRITION. #135:5 p1236-1238
Adresse :
Reprints: FINLEY JW,USDA ARS,GRAND FORKS HUMAN NUTR RES CTR; GRAND FORKS ND 58202, USA. Research Institutions: USDA ARS, Grand Forks Human Nutr Res Ctr, Grand Forks, ND 58202 USA. Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL 61801 USA. USDA ARS, Beltsville Human Nutr Res Ctr, E Beltsville, MD USA. Childrens Hosp, Oakland Res Inst, Oakland, CA 94609 USA. Discipline: ENDOCRINOLOGY, NUTRITION & METABOLISM FOOD SCIENCE/NUTRITION

Sommaire de l'article

Multiple components of broccoli, such as sulforaphane (Sf) and phenolic acids, may inhibit cancer. Additionally, broccoli can accumulate selenium (Se), and Se has been demonstrated to reduce the risk of cancer. Studies were conducted to determine whether enhancement of broccoli with Se would produce a plant with superior health benefits. Although increasing the concentration of Se in broccoli from < 1.0 to > 800 μ g/g resulted in inhibition of colon cancer in rats, it also decreased the Sf content by > 80% and inhibited production of most phenolic acids. The inclusion of Se-enriched broccoli in the diet of rats induced the activity of the selenoprotein thioredoxin reductase beyond the maximum activity induced by Se alone. These results emphasize the complex interactions of bioactive chemicals in a food; attempts to maximize one component may affect accumulation of another, and consumption of high amounts of multiple bioactive compounds may result in unexpected metabolic interactions within the body.

Source : Pubmed