Wang Zinian, Kwan Marilyn L, Pratt Rachel, Roh Janise M, Kushi Lawrence H, Danforth Kim N, Zhang Yuesheng, Ambrosone Christine B, Tang Li
Department of Cancer Prevention and Control Roswell Park Comprehensive Cancer Center Buffalo NY USA.
Division of Research Kaiser Permanente Northern California Oakland CA USA.
Food Sci Nutr. 2020 Sep 9;8(10):5673-5682. doi: 10.1002/fsn3.1836. eCollection 2020 Oct.
Cruciferous vegetables are primary sources of dietary isothiocyanates (ITCs), a group of phytochemicals showing promising cancer-chemopreventive activities in multiple cancer models. However, no study has thoroughly examined how cooking affects the yields of ITCs from cruciferous vegetables. In this study, a high-performance liquid chromatography (HPLC)-based cyclocondensation assay was performed to examine the ITC yields from four major cruciferous vegetables (broccoli, cabbage, cauliflower, and kale) under six cooking conditions (stir-frying, steaming, microwaving, boiling, stewing, and chip-baking for kale only) and measured the level of ITCs under the raw condition for a comprehensive list of cruciferous vegetables and ITC-containing condiments. A wide range of ITC yields was found across vegetables and condiments. Cooking significantly altered the ITC yields, showing an averagely four-fold increase by lightly cooking (stir-frying, steaming, and microwaving) and a 58% decrease by heavily cooking (boiling, stewing, and chip-baking). These findings will provide the evidence-based cooking guidance on cruciferous vegetable consumption and help better estimate dietary ITC exposure in epidemiologic studies.
十字花科蔬菜是膳食异硫氰酸盐（ITCs）的主要来源，这是一类植物化学物质，在多种癌症模型中显示出有前景的癌症化学预防活性。然而，尚无研究全面考察烹饪如何影响十字花科蔬菜中ITCs的产量。在本研究中，进行了一种基于高效液相色谱（HPLC）的环化缩合测定，以考察在六种烹饪条件下（仅针对羽衣甘蓝的炒、蒸、微波、煮、炖和烤片）四种主要十字花科蔬菜（西兰花、卷心菜、花椰菜和羽衣甘蓝）中ITCs的产量，并测量了生食条件下一系列十字花科蔬菜和含ITC调味品中ITCs的水平。在蔬菜和调味品中发现了广泛的ITCs产量范围。烹饪显著改变了ITCs的产量，轻度烹饪（炒、蒸和微波）平均使产量增加四倍，而重度烹饪（煮、炖和烤片）则使产量降低58%。这些发现将为十字花科蔬菜的食用提供基于证据的烹饪指导，并有助于在流行病学研究中更好地估计膳食ITC暴露量。
