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        Cultivatiion Conditions and Selenium Fertilization Alter the Phenolic Profile, Glucosinolate, and Sulforaphane Content of Broccoli

        John W. Finley,Rebecca J. Robbins,Anna-Sigrid Keck,Gary Banuelos 한국식품영양과학회 2005 Journal of medicinal food Vol.8 No.2

        Broccoli is a food often consumed for its potential health-promoting properties. The health benefits of broc-coli are partly associated with secondary plant compounds that have bioactivity; glucosinolates and phenolic acids are two ofthe most abundant and important in broccoli. In an effort to determine how variety, stress, and production conditions affectthe production of these bioactive components broccoli was grown in the greenhouse with and without selenium (Se) fertil-ization, and in the field under conventional or organic farming procedures and with or without water stress. High-performanceliquid chromatography/mass spectrometry was used to separate and identify 12 primary phenolic compounds. Variety had amajor effect: There was a preponderance of flavonoids in the Majestic variety, but hydroxycinnamic esters were relativelymore abundant in the Legacy variety. Organic farming and water stress decreased the overall production of phenolics. Se fer-tilization increased glucosinolates in general, and sulforaphane in particular, up to a point; above that Se fertilization decreasedglucosinolate production. Organic farming and water stress also decreased glucosinolate production. These data show envi-ronmental and genetic variation in phenolics and glucosinolates in broccoli, and warn that not all broccoli may contain allhealth-promoting bioactive components. They further show that selection for one bioactive component (Se) may decrease thecontent of other bioactive components such as phenolics and glucosinolates.

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