Association between Consumption of Cruciferous Vegetables and Condiments and Excretion in Urine of Isothiocyanate Mercapturic Acids

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• 作者：Martijn Vermeulen ; Robin van den Berg ; Andreas P. Freidig ; Peter J. van Bladeren ; and Wouter H. J. Vaes
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：July 26, 2006
• 年：2006
• 卷：54
• 期：15
• 页码：5350 - 5358
• 全文大小：144K
• 年卷期：v.54,no.15(July 26, 2006)
• ISSN：1520-5118

文摘

A high intake of cruciferous vegetables is associated with a reduced risk of cancer and cardiovasculardiseases. This protective effect has been linked to isothiocyanates, enzymatic hydrolysis products ofglucosinolates. In this study, the metabolic fate of glucosinolates and isothiocyanates after ingestionof 19 different cruciferous vegetables was studied in three male subjects. After the consumption of13 cruciferous vegetables (glucosinolate content, 0.01-0.94 mmol/kg) and six condiments (isothiocyanate content, 0.06-49.3 mmol/kg), eight different isothiocyanate mercapturic acids weredetermined in urine samples. Excretion levels after the consumption of raw vegetables and condimentswere higher (bioavailability, 8.2-113%) as compared to cooked vegetables (bioavailability, 1.8-43%), but the excretion rate was similar (t_1/2 = 2.1-3.9 h). Isothiocyanates in urine remain longer ata nonzero level after the consumption of glucosinolates from cooked vegetables, as compared toraw vegetables and condiments, and maximal levels in urine were reached about 4 h later.Isothiocyanate mercapturic acids can be used as a biomarker to reflect the active dose ofisothiocyanates absorbed.Keywords: Cruciferous vegetables; glucosinolates; HPLC-MS analysis; kinetics; biomarker