Broccoli

Scientific Name(s): Brassica oleracea L. var. botrytis L.
Common Name(s): BioResponse, Broccoli, Calabrese, Chou broccoli, Common broccoli, Cruciferous vegetable, Di-indolylmethane (DIM), Indole-3-carbinol (I3C), Indolplex, Sprouting broccoli

Medically reviewed by Drugs.com. Last updated on Oct 22, 2021.

Clinical Overview

Use

Cruciferous vegetables, including broccoli, are being investigated for a potential role in the prevention and treatment of cancer, but no recommendations can be made. Broccoli is a useful natural source of selenium.

Dosing

Broccoli 500 g daily and broccoli sprouts 50 g daily have been used in clinical trials. Preparation methods affect bioavailability of active chemical compounds and relevant endogenous enzymes.

Contraindications

None established.

Pregnancy/Lactation

Information regarding safety and efficacy in pregnancy and lactation is lacking.

Interactions

Reports of clinically important interactions are lacking. High consumption of broccoli may interfere with international normalized ratio (INR) values, antagonizing the effect of warfarin, but bioavailability of vitamin K is poor.

Adverse Reactions

Few reported in clinical trials.

Toxicology

Effects on thyroid function have been suggested. Tumor-promoting effects of DIM have been shown in some animal models, especially at higher dosages.

Scientific Family

• Brassicaceae (mustard)

Botany

The Brassica L. (mustard) genus includes cabbages, turnips, and pak choi; broccoli was derived from a species of wild cabbage. With extensive cultivation and selection, the B. oleracea species has become diverse, with many different varieties divided into several groups, including brussels sprouts (var. gemmifera), kohlrabi (var. gongylodes), sprouting broccoli (var. italica), and tronchuda cabbage (var. costata). Common broccoli (var. botrytis) has been developed to have a dense, central flowering head (10 to 20 cm) on a thick stem, with the head surrounded by petiolate leaves. Both green and purple broccoli varieties exist. Sprouting broccoli, also known as Italian or asparagus broccoli (var. italica), has loose, leafy stems and edible flower shoots, with no central head. Broccoli is a cool weather crop and is grown mostly in California and Arizona in the United States.1

History

Broccoli is thought to have been domesticated in ancient Rome from wild cabbage, and it was introduced to the United States by Italian immigrants in the early 20th century. Usually boiled or steamed, broccoli is popular as a quick frozen vegetable, and it is recognized as a functional food, having health benefits beyond its nutritive value.2, 3 Extracts have been used in skin disorders and to treat warts.2

Chemistry

Raw, green broccoli is a source of multiple vitamins and minerals, including calcium, magnesium, potassium, iron, zinc, and selenium, as well as carotene, thiamine, riboflavin, niacin, folate, and vitamins C and K; however, content varies widely and the bioavailability of compounds may be low. Flavonoids (eg, quercetin, kaempferol), hydroxycinnamoyl compounds, and glucosinolates (primarily glucoraphanin and glucobrassican) have been described. Broccoli sprouts are consumed for their higher glucosinolate content. The glucosinolates give the species its characteristic taste and are influenced by cultivation methods.2, 3, 4

Glucosinolates have been extensively studied; approximately 120 compounds have been identified. The ...