Broccoli (Röschen, roh, bio?)

Book: weak evidence

Book: moderate evidence

Frischen Brokkoli erkennt man beim Kauf an seiner kräftigen Farbe und den geschlossenen Blüten. Er sollte kühl, am besten in einer Frischhaltefolie im Gemüsefach im Kühlschrank, gelagert werden. Auf diese Weise hält er bis zu drei Tage. Wird der Brokkoli zu warm gelagert, so verliert er täglich mindestens zehn Prozent seines Vitamin-C-Gehalts.

Tipp: Wenn es sich zeitlich nicht ausgeht ihn frisch zu verarbeiten, empfiehlt es sich ihn kurz zu blanchieren und anschliessend einzufrieren. So werden die Enzyme abgetötet, durch die er schneller verdirbt.

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Broccoli and cauliflowers are characterized by an arrested switch from vegetative growth to flowering

Doktorarbeit

Book: strong evidence

"At the moment broccoli world production is mainly oriented to green head F1 hybrids, referred to as calabrese type"

"Finally, the genome C is represented by cabbage which as a consequence of several domestication processes gave rise to several botanical varieties and related crops, such as var. acephala (kale), var. botrytis (cauliflower), var. capitata (cabbage), var. gemmifera (Brussels sprout), var. gongylodes (kohl-rabi), var. italica (broccoli) and var. sabauda (Savoy cabbage)."

"The origin of cauliflower and broccoli crops from the Brassica oleracea group seems to be located in the Mediterranean basin and linked to others relatives which are likely to be B. cretica, B. incana, B. insularis, B. macrocarpa, B. montana, B. rupestris and B. villosa (Gómez-Campo and Gustafsson, 1991). The evolution of cauliflower and broccoli would seem to have taken place in the Mediterranean basin, in particular in its east coast (Gray, 1982)."

"The cultivation of the first forms of broccoli along the Italian peninsula determined the selection of several types of broccoli characterized mainly by the aptitude for sprouting and by a wide range of head sizes (Giles, 1994). The more compact type, similar to cauliflower, was named Calabrese (from Calabria, a southern Italian region). During the XVII century, broccoli was grown in Great Britain and in the northern European countries and in the XVIII century in Spain (Boutelou and Boutelou, 1801). From this time cultivars were established and named in relation to the colour or to the harvest period (Crisp, 1982). Broccoli crops were widespread during the XIX century in North America, introduced by the Italian community emigrating from Calabria and Sicily, and in the XX century throughout the world, above all during the colonial period (Buck, 1956)."

DOI: 10.1007/978-0-387-30443-4_5

Book: moderate evidence

Book: weak evidence

Lactic acid bacteria (LAB) have been used for centuries to produce fermented foods. Cruciferous vegetables contain large amounts of health-promoting compounds such as glucosinolates (GLSs) and phenolics. GLSs and phenolics have been linked to antioxidant, anticancer, and immunosuppressive effects. However, it has been reported that some LAB strains are able to metabolize and enhance the activities and amounts of biomolecules through decarboxylation and/or reduction activities, with positive impacts on human diet and colorectal cancer (CRC) prevention. In the present work, the bioprocessing of broccoli by lactic fermentation was evaluated to produce a functional food using both spontaneous and induced fermentation (Levilactobacillus brevis and Lactococcus lactis as starter co-culture). Changes in the proximal composition, GLSs, and phenolic content as well as the antioxidant, antiproliferative, and immunosuppressive effect of the fermented product were evaluated in in vitro cellular models to validate their potential in CRC chemoprevention. The results demonstrated that fermented broccoli extracts increased the antioxidant activity in Caco2 cells and inhibited the proliferation of HT29 and HT116 cell lines in a concentration-dependent manner, with the best results on day 6 at a concentration of 600 µg/mL. Our findings also provide evidence that fermented broccoli could have an anti-inflammatory effect.

Experimentelle Laborstudie in wissenschaftlichem Journal

DOI: 10.3390/fermentation9020122

Study: weak evidence

Three commercial cultivars and eleven inbred broccoli lines were used to investigate the glucosinolate (GSL) profile, hydrolysate and nitrile contents, and nitrile formation rate. Glucobrassicin (BRA) and glucoraphanin (GRA) were the most dominant GSLs in all lines. The 5405 and 5406 lines exhibited the highest total GSL content (18.39 and 22.97 μmol⋅g− 1 DW, respectively). Altogether, five lines (5306, 5311, 5312, 5404, and 5406) were selected as potential highly functional broccoli lines based on GSL content. Three lines (5405, 5406, and 5311) exhibited relatively higher total hydrolysates than the other lines. Three inbred lines (5404, 5407, and 5410) with low nitrile formation rate showed a high isothiocyanate (ITC) formation (2.29 ± 0.40, 2.16 ± 0.08, 2.24 ± 0.47 μmol⋅g− 1 DW) and low nitrile formation (0.72 ± 0.12, 0.64 ± 0.12, 0.90 ± 0.20 μmol⋅g− 1 DW). Therefore, lines 5404, 5407, and 5410 were selected as functional broccoli breeding lines based on their hydrolysate content and nitrile formation rates. Consequently, hydrolysate and GSL content are more reliable than GSL content only for selecting and developing highly functional varieties.

Pflanzenbiochemische Studie in wissenschaftlichem Journal

DOI: 10.1016/j.scienta.2022.110984

Study: weak evidence

Brassicaceae edible plants are rich in bioactive compounds and promote health benefits. However, there is less interest in expanding knowledge about the Brassica cultivars to date. In particular, underutilized species and local cultivars could constitute a source of agrodiversity in adapting to the territory with likely higher contents of nutraceutical compounds. In this context, Bróquil (Brassica oleracea var. italica) is a traditional Brassicaceae crop grown in the Spanish region of Aragón. Currently, it is cultivated mainly in family orchards for autoconsumption and, in minority, in small farms for local markets. This study evaluates a collection of 13 bróquil landraces from the Spanish Vegetable Genebank of the Agrifood Research and Technology Center of Zaragoza (BGHZ-CITA), describing their mineral contents, bioactive compounds, and antioxidant activities, including a broccoli commercial variety “Parthenon” as the control. The study reports data on the health-promoting nutrients and antioxidants of bróquil for the first time. Under our experimental conditions, we found that bróquil has a great variability for these compounds that showed on average similar or higher levels than the broccoli control. The different bróquil landraces also revealed variability in both intraccessions and interaccessions due to the lack of a formal breeding selection. Despite this variability, we highlight accession HB5 that corresponds to Headed Bróquil BGHZ6685. In particular, we can stand out its antioxidant activity of 87.07 ± 0.81%I, total phenolic content of 13.21 ± 0.53 mg GAE g⁻¹ dw, total flavonoid content of 14.50 ± 1.29 mg QE g⁻¹ dw, total glucosinolate content of 43.70 ± 1.09 mg SnE g⁻¹ dw, and vitamin C content of 7.21 ± 0.13 mg AA g⁻¹ dw. Regarding bróquil mineral composition, K was the highest macroelement (22.66–33.62 mg g⁻¹ dw), followed by Ca, P, and S whose values were relatively lower compared to K. Mg and Na showed the lowest values. Among the microelements evaluated (Mn, Zn, and Fe), iron was the most abundant detected, higher in all bróquil accessions than in broccoli, except for one accession. Therefore, the results reported for bróquil landraces show promising nutritional quality. This could lead to an increase in agrobiodiversity and contribute to a more diversified and healthy diet.

Narrativer Review in wissenschaftlichem Journal

DOI: 10.3389/fnut.2022.1006012

Study: weak evidence

"There is considerable evidence from observational population studies that diets rich in cruciferous vegetables are associated with improved health benefits, which include protection from cancer incidence and progression and from cardiovascular disease."

"By far the most commonly consumed and well-studied glucosinolates within our diets are those that derive from methionine, such as sulforaphane"

"There is substantial evidence indicating that the hydrolysis products of glucosinolates are involved in inhibiting Phase I and inducing Phase II enzymes thereby facilitating protection."

"Diets that are rich in cruciferous vegetables such as broccoli have also been associated with a reduction in progression from localized to more aggressive forms of prostate cancer (Richman, Carroll, & Chan, 2012), which suggests that glucosinolates may also be beneficial once initiation of disease has occurred."

Fachbuchkapitel

DOI: 10.1016/bs.abr.2016.06.004

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"Broccoli is a cross pollinated crop cultivated in moderate to cool climate which bears dense green cluster of flower buds surrounded by leaves and have perfect yellow flowers with four petals. In most of the cultivars, nectar is secreted by two functional nectaries located at the bases of two small anthers (Gray, 1982). Hence, a lot many pollinators including managed and wild are being attracted towards the flowers for pollen and nectar and the flowers get pollinated. In general, honey bees are the primary pollinators of broccoli seed crops but when the crop is allowed for wild pollinatorís quality and quantity of the seeds will increase"

"Therefore, it is clear that broccoli seed production and quality of the seed could be increased by employing wild pollinators in pollination programme."

Experimentelle Feldstudie

UCLA researchers report that a naturally occurring compound found in broccoli and other cruciferous vegetables may help protect against respiratory inflammation that causes conditions like asthma, allergic rhinitis and chronic obstructive pulmonary disease.

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Brokkoli m. eine Art Gemüsekohl, ‘Sprossen-, Spargelkohl’, (meist singularisierte) Übernahme (18. Jh.) von ital. broccoli Plur., eigentlich ‘Kohlsprossen’, zu ital. broccolo m., Deminutivum von ital. brocco, mlat. broccus ‘Spross, Trieb’, lat. brocc(h)us Adj. ‘hervorstehend’ (s. Brosche). Landschaftlich (bair.) Brockeln, (schwäb.) Brockle Plur.

Broccoli · Brokkoli · Bröckelkohl · Spargelkohl · Sprossenkohl · Winterblumenkohl

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Italian, plural of broccolo flowering top of a cabbage, diminutive of brocco small nail, sprout

broccoli

noun

broc·​co·​li ˈbräk-(ə-)lē : an open branching form of cauliflower that bears young flowering shoots used as a vegetable

A fast-growing, upright, branched, annual plant, broccoli bears dense green clusters of edible flower buds. Native to the eastern Mediterranean and Asia Minor, it was introduced to the US probably in colonial times. Broccoli thrives in moderate to cool climates. Its flavor resembles that of cabbage but is somewhat milder. It is one of the most broadly nutritious of all common vegetables and is a plant that is closely related to cabbage in the mustard family.

The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.

Experimentelle Laborstudie

DOI: 10.1631/jzus.B0920051

Study: weak evidence

Broccoli is among the vegetables that are particularly perishable when stored because they are characterized by a high respiration rate and rapid loss of water. When stored under inappropriate conditions, freshly harvested heads rapidly lose their marketable value. In particular, there occurs a change in colour from green to yellow, wilting of the florets and opening of the buds. Immediately after harvesting, the heads must be instantly chilled to a low temperature. The optimal conditions for storing broccoli are a temperature of 0°C and a high relative humidity of 95- 98%.

Experiementelle Laborstudie

DOI: 10.2478/v10032-012-0018-x

Study: weak evidence

www.plantura.garden/gemuese/brokkoli/brokkoli-pflanzenportrait

www.plantura.garden/gemuese/brokkoli/brokkoli-pflanzen

Jungpflanzen leiden häufig unter Blattfrass von Nacktschnecken. Auch Erdflöhe können den Blättern schaden. Daneben gibt es die gängigen Krankheiten und Schädlinge unter denen fast alle Kohlarten leiden. Hierzu zählen die Kohlfliege, der Kohlweissling und die berüchtigte Kohlhernie.

Generell sollte, wie bei allen Kohlarten, mindestens drei bis vier Jahre keine Kohlart mehr an dem selben Standort angebaut werden.

Nach der ersten Ernte bildet Brokkoli an den Seitentrieben neue Sprosse aus, die einige Wochen später ebenfalls geerntet werden können. Man sollte stets bei der Ernte den Stiel ebenfalls abschneiden, da dies die Seitentriebbildung fördert. Die Blütenstände sollten kurz vor dem Aufbrechen der Knospen geerntet werden. Während der heissen Sommermonate wächst Brokkoli sehr schnell, weshalb die Pflanzen regelmässig kontrolliert und abgeerntet werden sollten.

Im Gegensatz zu seinen anderen Kohlverwandten stellt Brokkoli höhere Ansprüche an den Boden. Er ist ein Starkzehrer und benötigt einen nährstoffreichen, humosen und durchlässigen Boden. 

Für das optimale Wachstum brauchen Brokkoli-Pflanzen als Starkzehrer im Beet genügend Nährstoffe und Wasser. Der Wasserbedarf ist recht hoch, giessen Sie die Pflanze daher regelmässig. 

Nach 4 bis 6 Wochen können die Jungpflanzen in grössere Gefässe pikiert und ab Mai mit einem Abstand von 50 x 50 cm ins Freiland gepflanzt werden. Grundsätzlich ist zu beachten, dass die eigene Anzucht günstiger ist als der Kauf von Jungpflanzen.

Nicht für alle diese Schädlinge gibt es verlässliche Mittel zur Bekämpfung, daher sollten Sie diese Vorsichtsmassnahmen ergreifen:

• Fruchtfolge genau beachten (bei Kohlsorten eine Anbaupause von mindestens 4 Jahren)
• Bei niedrigem pH-Wert den Boden kalken
• Der Einsatz von einem Insektenschutznetz

Eine ungewöhnliche Eigenheit beim Brokkoli ist es, dass statt der Blätter oder Früchte die Blütenknospen gegessen werden. Da wir in der Küche allerdings nur die ungeöffneten Knospen verwenden, ist der richtige Zeitpunkt für die Brokkoli-Ernte entscheidend. Sobald sich die Blüten öffnen und gelb werden, beeinträchtigt dies den besonderen Geschmack des Kohls.

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Allergy to cabbage and other foods in the Brassica family has rarely been observed in man.

This report confirms IgE sensitivity can occur to foods in the Brassica family.

Fallbericht

Study: weak evidence

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"pflanzliche Nahrungsmittel: niedriger FODMAP-Gehalt: Brokkoli, Rosenkohl, Fenchel"

"RDSPatienten mieden z. T. jedoch etliche Nahrungsmittel, die fermentierbare Oligosaccharide enthalten (FODMAP-Konzept) wie Weizenprodukte, Spaghetti, Pasta, Couscous, Brokkoli, Paprika, Zwiebeln, Knoblauch, Tomaten und grüne Bohnen,"

"Die initial z. T. enthusiastische Propagierung von Ballaststoffen zur Behandlung von RDS-Beschwerden erhielt in den Folgejahren erhebliche Dämpfer, insbesondere als Berichte über Verschlechterung der RDS-Beschwerden mit Zunahme von Blähungen und Bauchschmerzen unter Therapie mit Ballaststoffen erschienen"

Günstige und ungünstige Wirkungen von Ballaststoffen: ungünstige Wirkungen: Verstoffwechselung durch Darmbakterien – Gasbildung H2, CH4 → Blähungen/Meteorismus

Narratives Review

DOI: 10.1055/s-0034-1385225

Study: weak evidence

"The human gastrointestinal microbiota is increasingly linked to health outcomes; however, our understanding of how specific foods alter the microbiota is limited. Cruciferous vegetables such as broccoli are a good source of dietary fiber and phytonutrients, including glucosinolates, which can be metabolized by gastrointestinal microbes. This study aimed to determine the impact of broccoli consumption on the gastrointestinal microbiota of healthy adults." "Furthermore, the effects were strongest among participants with BMI < 26 kg/m², and within this group there were associations between bacterial relative abundance and glucosinolate metabolites. Functional prediction revealed that broccoli consumption increased the pathways involved in the functions of the endocrine system (P=0.05), transport and catabolism (P=0.04), and energy metabolism (P=0.01). These results reveal that broccoli consumption affects the composition and function of the human gastrointestinal microbiota." "In conclusion, this study adds to that body of evidence by demonstrating that broccoli consumption impacts the microbiota, highlighting the potential for dietary intervention to benefit health via microbiota modulation."

Humanstudie in wissenschaftlichem Journal

DOI: 10.1016/j.jnutbio.2018.09.015

Study: strong evidence

Expression patterns for florets, stems, and leaves each contained different elevated core genes, which may regulate the partitioning of glucosinolates among pools and, ultimately, influence the levels of glucosinolates and sulforaphanes in these tissues. 

Broccoli florets had higher concentrations of amino acids, glucoraphanin, and neoglucobrassicin compared to other tissues.

Laborstudie in wissenschaftlichem Journal

DOI: 10.3390/molecules23040900

Study: weak evidence

" Cruciferous vegetables are high in fiber, low in calories, and rich in vitamins and minerals, which are beneficial for normal human physiological functions"

". Similarly, the daily consumption of broccoli may reduce the development of many diseases. Undoubtedly, the development of innovative anti-inflammatory drugs with antibacterial properties is one of the most advanced areas of medical research. These synergistic therapies are designed to simultaneously have anti-inflammatory and antibacterial effects, potentially helping to treat a wide range of inflammatory and infectious diseases. A single drug molecule that has both anti-inflammatory and antibacterial properties can potentially treat multiple features of diseases. For example, infections can trigger an inflammatory response in the body. Broccoli (Brassica oleracea var. italica) is a popular vegetable in culinary preparations and has great pharmaceutical importance due to its multiple applications "

"Broccoli is a good source of dietary fiber, which aids digestion, promotes a feeling of fullness, and contributes to a healthy digestive system [13]. Broccoli’s fiber, antioxidants, and anti-inflammatory properties contribute to heart health. It can help lower cholesterol, maintain healthy blood pressure, and improve cardiovascular function. "

Anti-cancer properties: The cruciferous family, which includes broccoli, is known for its possible anti-cancer properties. It contains glucosinolates, which the body can convert into substances that fight cancer.

Antioxidant propertiesBroccoli is an excellent source of various antioxidants, such as vitamins C and E, β-carotene, and various flavonoids. It is known that antioxidants reduce the risk of developing chronic diseases, as they protect cells from damage caused by dangerous free radicals.

However, controlling chronic inflammation can help reduce the risk of certain cancers and improve outcomes for individuals diagnosed with cancer. Antioxidants and anti-inflammatory compounds are closely connected and often work together to promote health and protect the body against various diseases. Antioxidants help prevent or slow down oxidative damage caused by free radicals in the body. 

Sulforaphane may have antibacterial activity against Helicobacter pylori, a bacterium associated with gastric ulcers and gastrointestinal infections [68,69,70,71,72]. In addition to sulforaphane, other compounds in broccoli, such as indole-3-carbinol and phenolic compounds, have also shown some antimicrobial activity in laboratory studies. These compounds have shown inhibitory activity against certain strains of bacteria, including Escherichia coli and Staphylococcus aureus [72,73].

Quercetin is a potent antioxidant flavonoid found in broccoli. By regulating these signaling pathways, broccoli extract contributes to the control of the inflammatory response.

Narrativer Review in wissenschaftlichem Journal

DOI: 10.3390/antibiotics12071157

Study: weak evidence

Ökobilanzstudie

DOI: 10.1016/j.jclepro.2020.124517

Meta-Analyse mit modellbasierter Ökobilanzierung

DOI: 10.1016/j.jclepro.2023.138939

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Broccoli - Sorten unterscheiden sich durch Eignung für verschiedene Anbauzeiten, Farbe der Blume und Neigung zur Bildung von Seitentrieben. Heute werden fast nur noch sog. „Crown-Typen“ mit einer grossen, festen, einheitlichen Krone auf kurzem Strunk angebaut. Bei Ernte von Haupt- und Seitensprossblumen ändern sich Ertrag und Kulturdauer. Es werden Sorten bevorzugt, die eine schwache Belaubung unterhalb eines möglichst grossen Kopfes aufweisen (höhere Ernteleistung). 

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Figure 5

Oil soluble vitamin concentrations in different tissues of broccoli. Tocopherol (vitamin E) (A) and phylloquinone (vitamin K1) (B); Different letters above the error bars indicate significant differences among the different broccoli tissues by LSD at p ≤ 0.05.

Experimentelle Laborstudie

DOI: 10.3390/molecules23040900

Study: weak evidence