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Recall the familiar refrain from our parents: “Eat your greens, they’re good for you.” Their advice was spot on. Broccoli, a widely favored vegetable in the United States, along with other cruciferous veggies, are linked to reduced risks of diabetes and cancer due to their organosulfur compounds like glucosinolates and isothiocyanates, which boast a broad range of bioactivities, including antioxidant properties.
In contrast, there’s been relatively little exploration into the native polysulfide concentration in broccoli sprouts. Under the guidance of Professor Hideshi Ihara and Assistant Professor Shingo Kasamatsu from Osaka Metropolitan University’s Graduate School of Science, a research team examined the levels of polysulfides in broccoli sprouts during their germination and maturation.
The team affirmed the richness of polysulfide compounds in cruciferous vegetables, expanding on their previous discoveries. They observed a notable surge in total polysulfide content in broccoli sprouts as they sprouted and grew, with a nearly 20-fold increase on the fifth day of germination. Additionally, they uncovered a variety of unidentified polysulfides with uncertain molecular structures.
These revelations suggest that the abundance of polysulfides in broccoli sprouts may be a contributing factor to their well-known health-enhancing attributes. Dr. Kasamatsu remarked, “The unexpected discovery of the substantial rise in polysulfide content during the sprouting process from broccoli seeds was truly serendipitous and quite astounding. This finding implies that polysulfides might have a significant role in the germination and growth of plants. Further exploration into the pharmacological function of these enigmatic polysulfides could pave the way for the development of innovative preventive and therapeutic strategies, as well as medications for neurodegenerative diseases, stroke, cancer, inflammation, and other conditions related to oxidative stress.”
