Broccoli Powder: Anti-Oxidative Supplement Detoxification Activity

ORYZA OIL & FAT CHEMICAL CO., LTD.
BROCCOLI POWDER

Anti-Oxidative Supplement
Detoxification Activity
 BROCCOLI SPROUT POWDER

 BROCCOLI SPROUT EXTRACT
 BROCCOLI POWDER

ver. 3.0MA
BROCCOLI POWDER CATALOG ver.3.0MA
B R O C C O L I P O W D E R
Health Food I n g r e d i e n t s
1. Introduction
The term “ preventive medicine” has recently attracted increased attentions. The
concept is based on the idea that an improvement in dietary habits prevents diseases under
daily stressful conditions.
Dating back to about ten years ago, a “ designer foods” project was begun
nationwide in the US. At the time, excess energy intake was recognized as a causative
factor of “ cancer” along with various other factors, such as life environment and eating
habits. In the hope of suppressing these factors and preventing “ cancer” , numerous
compounds derived from fruits and vegetables were investigated.
Our company has recently developed a variety of products to contribute to
preventive medicine. We selected broccoli since it was found to have a component
providing potential anti-cancer effects, and produced powdered broccoli (Broccoli powder)
as well as powdered broccoli sprouts (broccoli sprout powder) on a commercial basis.
Broccoli Broccoli Sprout
1
2. What are “designer foods”?

In 1990, the “ designer foods” project was established in the US mainly by the
National Cancer Institute (NCI). To clarify how food components prevent “ cancer” , the
project has been conducted with a collaborative effort among various research groups.
During the project, epidemiological surveys have demonstrated potential cancer-preventive
foods and food components as shown in the pyramid below (Figure 1). The significance
of each food corresponds with its position in the pyramid; the small section at the top
involves foods that provide most potent cancer-preventive effects.
The pyramid is based on information

gained from epidemiological surveys
performed as part of the “designer
foods” project mainly conducted by
Garlic,
Degree of the significance
the NCI. The significance of each

Cabbage, food corresponds with its position in
Soybean, Ginger the pyramid; the small section at the

top involves foods that provide most
Umhelliferous（Carrot,
potent cancer-preventive effects.
Celery, Purship） Places within each section do not
represent the significance.
Brassicaceae（Broccoli,
Cauliflower, Brussels sprouts）
Onion, Tea, Turmeric, Brown rice, Whole-grain wheat, Flax plant
Citrus（Orange, Lemon, Grapefruit）
Solanaceae（Tomato, Aubergine, Bell pepper）
Melon, Basil, Tarragon, Enbaku, Mint, Oregano, Cucumber, Berry
Thyme, Allium-schoenopasum, Rosemary, Sage, Potato, Barley
Fig. 1 Potential cancer-preventive foods and food components
2
3. Components of the broccoli powder

3-1 Isothiocyanates and sulforaphane
Volatile allyl sulfides, abundantly found in alliaceous vegetables such as garlic and
onions as well as in cruciferous vegetables, are not only sources of the distinctive flavor of
these vegetables but an inhibitor of cancer in the skin, colon, rectum, liver as well as the lung
and proventriculus of rats. Many studies have recently demonstrated the mechanisms
underlying the cancer-preventive effects of allyl sulfides in the alliaceous. Some have
suggested the components act as free radical scavengers or inhibit the activation of
carcinogen metabolism. On the other hand, other type of sulfur-containing components,
“ isothiocyanates” , richly found in cruciferous vegetables such as broccoli, radishes,
Japanese white radishes and turnips have recently gained considerable attention.
“ Isothiocyanates” have been demonstrated to inhibit cancer of the esophagus, large
intestine, liver, lung and proventriculus in animal studies. Above all, “ sulforaphane” , a
type of isothiocyanates found in broccoli, has attracted great attention. More recently, this
component has been found to prevent carcinogenesis in animal studies by inducing
detoxification enzymes to neutralize carcinogens .
3-2 Active components

Along with sulforaphane cited above, broccoli contains other compounds
exhibiting anti-cancer effects, that is, indole-3-carbinol, protocatechuic acid, chlorogenic
acid and the carotenoids. Sulforaphane, a component of broccoli, shows potential
detoxification activity against carcinogens and endocrine-disrupting chemicals. Broccoli
sprouts have increased concentrations of sulforaphane just after budding. Our broccoli
powder, produced using a novel concentration technique, contains a high concentration of
sulforaphane.
CH 2OH O HOOC OH
O OH
S
N C S
N
H3C HO O OH
indole-3-carbinol
sulforaphane OH
chlorogenic acid
COOH CH 3
CH 3 CH 3 CH 3
H3C
OH CH 3
CH 3 CH 3 CH 3
OH
CH 3
protocatechuic acid
β -carotene
Fig. 2 Structures of major compounds in broccoli
3
3-3 Synthesis of sulforaphane

Sulforaphane is produced from a certain type of glucosinolate that is a family of
sulfoglycosides. Glucosinolates are enzymatically degraded by myrosinase to cleave
thioglycosidic linkages as shown in Figure 3. The resulting sulfate esters cause
intramolecular reactions, yielding isothiocyanates.
OH (-)
R
-O
X+ HS N SO3
O Myrosinase O
O
S N S OH
+ D-Glucose
O H2O
R
O
HO OH
Glucosinolates Thiohydraxamate-O-sulfonates
O HSO 4- + X +
Sulforaphane : R= S
R N C S
H 3C
Isotiocyanates
Fig. 3 Synthesis of isothiocyanates from glucosinolates
4. Functional activities of broccoli powder

4-1 Comparison of activities: SOD-like activity and DPPH radical
scavenging activity
Among daily-consumed vegetables, broccoli has been demonstrated to exhibit
more potent SOD-like activity and DPPH radical scavenging activity. According to Fig. 4,
broccoli shows superior activities, particularly, in the assay for SOD-like activity, an index
of antioxidant activity, broccoli exhibits the highest value among daily-consumed
vegetables.
Table 1 Antioxidant effect of broccoli
DPPH Radical
Vegetable SOD-like Activity
Scavenging Activity
Spinach 24 46
Shungiku 5 65
Cabbage 19 34
Broccoli 28 59
Cauliflower 23 43
Lettuce 3 18
Chinese cabbage 18 19
Welsh onion 14 31
Parsley 18 79
4
4-2 Anti-cancer effect

4-2-1 Inhibitory effect of sulforaphane on rat mammary cancer
Sulforaphane, found in daily-consumed vegetables, induces phase II enzymes
without affecting the synthesis of cytochrome P-450. For the investigation of the enzyme
induction, structurally related isothiocyanates (ITC) were synthesized, and several
norbornyl-ITC were found to induce phase II enzymes by the same mechanisms as
sulforaphane [4]. Zhang et al. examined the inhibitory effects of sulforaphane and three
types of norbornyl-ITC compounds on rat mammary cancer induced by 9,10-dimethyl-1,
2-benzanthracene (DMBA)[5]. Table 2 shows the results of their experiment in which
female rats at 40 days of age were serially administered ITC at a daily dose of 75, 100 or
150 μmol for five days, followed by oral administration of 8.0 mg of DMBA dissolved in
1 ml of sesame oil. Carcinogenesis 152 days after DMBA administration (at 202 days of
age) was examined. The incidence of cancer was markedly reduced in rats treated with
150μmol of sulforaphane to 0.26 compared with 1.56 in the control. Compound 1
showed potent activity comparable to that of sulforaphane, whereas compounds 2 and 3 had
lower activity.
Table 2. Protective effect of sulforaphane and norbornyl isothiocyanates 2, 3, and 4

on incidence and multiplicity of mammary tumors in DMBA-treated
female Sprague-Dawley rats
No. of rats No. of tumors
Treatment In With Tumor incidence % Multiplicity
group group tumors (% of control) Total (% of control)
Control 25 17 68.0 (100) 39 1.56 (100)
Sulforaphane
75μmol 20 7 35.0 * (51.4) 9 0.45 (28.8)
150μmol 19 5 26.3 * (38.7) 5 0.26 (16.7)
Compound 2
75μmol 20 5 25.0 * (36.8) 6 0.30 (19.2)
150μmol 20 5 25.0 * (36.8) 7 0.35 (22.4)
Compound 3
(100μmol) 19 9 47.3 (69.6) 14 0.74 (47.4)
Compound 4
(100μmol) 20 8 40.0 (58.8) 8 0.40 (25.6)
A total of 145 rats were entered into the experiment. Each received 8 mg of DMBA at age 50 days.
There were initially 25 controls and 20 animals in each of the six treated groups. The above analysis is
based on 143 animals (see below).
* P ＜ 0.05 for differences from controls (Fisher exact test).

P ＜ 0.01 for differences from controls (Poission distribution model).

One rat died immediately after gavage and is not included.
One rat died without palpable tumors at 167 days and is not included.
O NCS
O O NCS
S CMe NCS CMe

MeC
NCS
O
Sulforaphane Compound1 Compound2 Compound3
5
4-2-2 Inhibitory effect of BROCCOLI SPROUT POWDER on

azoxymethane-induced colonic aberrant crypt foci in rats
In our company, we confirmed the inhibitory effects of BROCCOLI SPROUT

POWDER (GBP) on azoxymethane (AOM) induced colonic aberrant crypt foci (ACF) in
collaboration with Kanazawa Medical and Gifu University, and reported the effects at the
62n d General Meeting held by the Japanese Society of Cancer (2003).
Method
Thirty-two male F344 rats were used, and divided into the following 5 groups:
Group 1: AOM alone (20 mg/kg, once a week, total: twice, subcutaneous injection); Group
2: AOM + 20 ppm GBP; Group 3: AOM + 100 ppm GBP; Group 4: 100 ppm GBP; and
Group 5: no treatment. Food containing GBP was administered for 4 weeks starting from 1
week before AOM administration. The rats were sacrificed 4 weeks after the start of the
experiment, and ACF was counted (Fig. 4).
▲： azoxymethane ：Determination of ACF

Fig. 4 Experimental protocol
Result
The number of ACF lesions was 106±10/colon in Group1, 56±11/colon in Group
2, and 64±23/ colon in Group 3. The values in Group 2 and 3 in which GBP was
administered were significantly lower than that in Group 1 (p<0.001). In Group 4 and 5
without AOM treatment, no ACF lesion developed (Table 3). Immunohistochemical of the
colonic mucosa of rat in Group 1, 2, and 3 are shown in Fig. 5.
6
Table 3 Effect of GBP on AOM-induced ACF formation
Treatment Total no. of Total no. of No. of aberrant

Group No. Incidence (%)
（No. of rats examined） ACF/colon Acs/colon Crypts/focus
1 AOM alone 8/8 106 10 220 3 2.07 0.07
（８）（100%）
2 AOM＋0.002％GBP 8/8 56 11＊ 94 16＊ 1.67 0.09＊
（８）（100%）
＊＊＊
3 AOM＋0.01％GBP 8/8 64 23 106 39 1.66 0.06
（８）（100%）
4 0.01％GBP 0/4 0 0 0
（４）（0%）
5 None 0/4 0 0 0
（４）（0%）
Mean SD.
＊p <0.001
Conclusion
GBP inhibited the development of AOM-induced rat ACF. Furthermore,
sulforaphan contained in GBP has been reported to induce antidotal enzymes and inhibit
production of radicals; this substance may inhibit carcinogenesis in the colon.
(a) (c)
(b) (d)
Fig. 5 Morphology and PCA immunohistochemistry of ACF

(a) ACF on methylene-blue-stained colonic mucosa of a rat in group 1
(b) PCNA immunohistochemistry of “normal appearing” crypts of a rat from group 1
(c) PCNA immunohistochemistry of “normal appearing” crypts of a rat from group 2
(d) PCNA immunohistochemistry of “normal appearing” crypts of a rat from group 3
Original magnifications, (a) x4; and (b)-(d) x20
7
4-3 Inhibitory effect on Helicobacter pylori

4-3-1 Inhibitory effect of sulforaphane on Helicobacter pylori
Gastric infection with Helicobacter pylori is a cosmopolitan problem, and is

especially common in developing regions where there is also a high prevalence of gastric
cancer. These infections are known to cause gastritis and peptic ulcers, and dramatically
enhance the risk of gastric cancer.
At neutral pH, sulforaphane exhibited high bacteriostatic activity against all 48
strains tested, with MIC values ranging from 0.06 to 8μg/ml 〔mean=2.5μg/ml; median=2
μg/ml; MIC90 (MIC at which growth of 90% of strains is inhibited)=4μg/ml)〕. Thus,
sulforaphane was significantly more potent than other natural compounds that have been
tested, such as resveratrol from grape skins and red wine (MIC90 =25μg/ml), allixin from
garlic bulbs (MIC90 =25μg/ml), protolichesterinic acid from the lichen Cetraria islandica
(MIC90 =32μg/ml), and epigallocatechin gallate from tea (MIC90 =32μg/ml). Moreover,
sulforaphane exhibited a high inhibitory activity (MIC90 =4μg/ml) against both the
clarithoromycin-resistant strains (n=17; MIC90 for clarithoromycin, 32μg/ml) and the
metronidazole-resistant strain (n=14; MIC9 0 for metronidazole, 64μg/ml) tested.
Having established the bacteriostatic activity of sulforaphane against H. pylori, we
next evaluated its bactericidal potency by using a time-to-kill assay with one reference strain
(26695) and one clinical isolate (LBN201). The effect was nearly always concentration
dependent (Fig. 6)
Fig. 6 Bactericidal potency of sulforaphane on two strains of H. pylori

(A, LBN201, clinical isolate; B, 26695, reference strain)
SF:sulforaphane *:below the limits of detection
8
4-3-2 Inhibitory effects of broccoli sprouts on Helicobacter pylori
A study group of Tsukuba University reported that ingestion of broccoli sprouts, a
food containing sulforaphan, relieved atrophy of the gastric mucosa related to loading with a
high salt diet in H. pylori-infected mice at the 9th Meeting held by the Society of
Helicobacter in 2003.
Method
A high salt diet (7.5%NaCl) or a standard diet (0.25%NaCl) was given to H.
pylori (SS1)-infected 6-week-old mice for 2 months. To some mice, broccoli sprouts
containing 2.5 mM sulforaphan were given. We investigated histological changes in the
gastric mucosa (Updated Sydney System), DNA damage (8OhdG content), and expression
of TNF-α, IL-1β, and IL-8 (real-time PCR).
Result
The high salt diet increased expression of TNF-α, IL-1β, and IL-8 in the gastric
mucosa of the H. pylori-infected mice, accelerating deterioration of atrophy.
Administration of broccoli sprouts decreased the number of H. pylori bacteria, and
relieved high salt diet-related atrophy of the gastric mucosa.
Conclusion
These results suggest that ingestion of broccoli sprouts, a food containing
sulforaphan, relieves atrophy of the gastric mucosa in patients with H. pylori infection,
preventing the development of gastric cancer.
9
5. Stability of broccoli products

5-1 Thermal resistance
The pyrolysis of Broccoli Products does not occur at a normal food processing
temperature for 60 minutes.
100
80
60
80℃
100℃
40 120℃
20
0
0min 30min 60min
Time (min)
5-2 pH stability
Sulforaphans in Broccoli Products remains stable specially at neutral to acid field of pH.
※ The sulforaphane concentration in 90% ethanol solution (pH 6 unregulated) was set 100%
10
6. Daily dosage of BROCCOLI SPROUT POWDER & EXTRACT

BROCCOLI SPROUT POWDER 150 300 mg/day
BROCCOLI SPROUT EXTRACT 90 180 mg/day
7. Nutrition facts
7-1 BROCCOLI SPROUT POWDER
Items Analyzed Result
Water 2.2g/100g
Protein*1 45.2g/100g
Fat 12.5g/100g
Ash 5.4g/100g
Available carbohydrate*2 13.5g/100g
Energy*3 347kcal/100g
Dietary Fiber 21.2g/100g
Sodium 14.4mg/100g
*1 N 6.25
*2 100-(Moisture + Protein + Fat + Ash + Dietary fiber)
*3 Factors for calculating the energy value: Protein - 4, Fat - 9, Available carbohydrate - 4
Tested by: Japan Food Research Center Foundation
Research result issue number: 301100594-001
7-2 BROCCOLI POWDER

Water 2.7g/100g
1
Protein* 32.4g/100g
Fat 6.9g/100g
Ash 6.2g/100g
2
Available carbohydrate* 21.5g/100g
3
Energy* 278kcal/100g
Dietary Fiber 30.3g/100g
Sodium 236mg/100g
*1 N 6.25
*2 100-(Moisture + Protein + Fat + Ash + Dietary fiber)
*3 Factors for calculating the energy value: Protein - 4, Fat - 9, Available carbohydrate - 4
Research result issue number: 302040067-001
11
7-3 BROCCOLI POWDER

Iron 10.5mg/100g
Calcium 264mg/100g
Sodium 236mg/100g
Potassium 2.42g/100g
Zinc 4.67mg/100g
Vitamin A 537μg/100g
Vitamin B1 0.81mg/100g
Vitamin B2 1.04mg/100g
Vitamin C 526mg/100g
Vitamin E 7.4mg/100g
Vitamin U 58mg/100g
Pantothenic Acid 4.53mg/100g
Folic acid 0.39mg/100g
Tested by : Japan Food Research Center Foundation
Research result issue number: 302030274-001, 002, 003, 301110593-001
8. Acute toxicity and safety

8-1 Residual agricultural chemicals of BROCCOLI SPROUT
POWDER
Assayed Items Results Detection Limits Assay Method
BHC Not Detected 0.02ppm Gas Chromatography
DDT Not Detected 0.02ppm Gas Chromatography
Aldrin Not Detected 0.01ppm Gas Chromatography
Dieldrin Not Detected 0.01ppm Gas Chromatography
Endrin Not Detected 0.01ppm Gas Chromatography
Diazinon Not Detected 0.05ppm Gas Chromatography
Parathion Not Detected 0.05ppm Gas Chromatography
Marathion Not Detected 0.05ppm Gas Chromatography
Research results issue number: 301100594-001
12
8-2 Residual agricultural chemicals of BROCCOLI SPROUT POWDER

Chlorpyrifos Not Detected 0.01ppm Gas Chromatography
Methamidphos Not Detected 0.05ppm HPLC-MS
Fenvalerate Not Detected 0.02ppm Gas Chromatography
8-3 Residual agricultural chemicals of BROCCOLI POWDER

Spinosad Not Detected 0.01ppm HPLC-MS
Chlorpyrifos Not Detected 0.01ppm Gas Chromatography
Methamidophos Not Detected 0.05ppm HPLC-MS
Iprodione Not Detected 0.05ppm HPLC-MS
Fenvalerate Not Detected 0.02ppm Gas Chromatography
Procymidone Not Detected 0.01ppm Gas Chromatography
Flufenoxuron Not Detected 0.05ppm HPLC-MS
8-4 Acute toxicty

Five weeks old mice were orally given BROCCOLI SPROUT POWDER
(5000mg/kg) and then fed a laboratoy chow for two weeks. No toxic effects were observed,
thus the LD50 (mouse) is more than 5000mg/kg.
13
9. Practical applications of broccoli products

Applications Examples
Dried Foods Soup, Dried noodles, Seasoning, Pasta, Cereal, Oatmeal, and
Topping for pizza.
Confectionery Candies, Gum, Cookies, Pudding, Jelly, Yogurt, Chocolate
Snacks Rice crackers, Cookies, and Wafers.
Fermentative Foods Bread and Yogurt
Others Health foods, Nutraceutical foods, and Functional foods
10. Packaging
BROCCOLI SPROUT POWDER

5kg Interior packaging: aluminium-coated plastic bag
Exterior packaging: 18L thin and cardboard box
BROCCOLI SPROUT EXTRACT

BROCCOLI POWDER
11. Storing method

Store in cool, dry place. Avoid humidity.
12. Expression of broccoli products

BROCCOLI POWDER
※Please refer to your nation’s standard.
References
1） T. Osawa, H. Ohigashi, K.Yoshikawa (Functional Food for Cancer Prevention)1999.
2） J. Agric. Food Chem. 1996, 1014-1021
3） Bull. Agric. chem. Soc. Japan 1959, 555-556
4) J. Med. Chem., 1994, 170
5) Proc. Natl. Acad. Sci. USA, 1994, 3147-3150
6) Proc. Natl. Acad. Sci. USA, 2002, 7610-7615
14
PRODUCT STANDARD
PRODUCT NAME
(Food)
This product is powder of germinated broccoli (Brassica oleracea var. italica) containing
concentrated sulforaphane. It includes more than 1.2% of sulforaphane.
Appearance It is yellowish powder with slightly unique smell.
Content of Sulforaphane Min. 1.2 % (GC)
Loss on Drying Max. 10.0 % (Analysis for Hygienic Chemists,

1g, 105℃, 2h)
Purity Test
(1) Heavy Metals Max. 10 ppm (The Japanese Standards for Food Additives)
(2) Arsenic Max. 1 ppm (Standard Methods of Analysis in Food Safety

Regulation)
Standard Plate Counts Max. 1 103 cfu/g (Analysis for Hygienic Chemists)
Moulds and Yeasts Max. 1 102 cfu/g (Analysis for Hygienic Chemists)
Coliforms Negative (Analysis for Hygienic Chemists)
Composition Ingredient Content
Broccoli sprout 100 %
15
PRODUCT STANDARD
PRODUCT NAME
(Food)
This product is extracted with aqueous ethanol from germinated broccoli (Brassica
oleracea var. italica). It includes more than 2.0% of sulforaphane. This powder is water-
soluble.
Appearance It is yellowish powder with slightly unique smell.
Content of Sulforaphane Min. 2.0 % (GC)

1g, 105℃, 2h)
Mesh Size 100 % through 80 Mesh (80 Mesh Screen)
Purity Test

Regulation)
Composition Ingredients Contents

Broccoli sprout extract 50 %
Dextrin 50 %
Total 100 %
16
PRODUCT STANDARD
PRODUCT NAME
BROCCOLI POWDER
(Food)
This product is powder of broccoli (Brassica oleracea var. italica) containing concentrated
sulforaphane. It includes more than 400 ppm of sulforaphane.
Appearance It is green powder with slightly unique smell.
Conten of Sulforaphane Min. 400 ppm (GC)

1g, 105℃, 2h)
Purity Test

Regulation)
Composition Ingredient Content

Broccoli 100 %
17
ORYZA OIL & FAT CHEMICAL CO., LTD. striving for the development of the new
functional food materials to promote your health.
 From product planning to OEM - For any additional information or assistance,

please contact :

No.1, Numata Kitagata-cho, Ichinomiya-city, Aichi-pref.,
493-8001 JAPAN
Tel: +81 (0) 586 86 5141
Fax: +81 (0) 586 86 6191
URL/http://www.oryza.co.jp/
E-mail : [email protected]
*The contents of this catalogue may be changed without prior notice.
Established Date : November 1, 2001

Revised Date: April 9, 2004
18

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ORYZA OIL & FAT CHEMICAL CO., LTD.

 BROCCOLI SPROUT POWDER

ORYZA OIL & FAT CHEMICAL CO., LTD.

Broccoli Broccoli Sprout

2. What are “designer foods”?

The pyramid is based on information

the NCI. The significance of each

Soybean, Ginger the pyramid; the small section at the

Cauliflower, Brussels sprouts）

Onion, Tea, Turmeric, Brown rice, Whole-grain wheat, Flax plant

Citrus（Orange, Lemon, Grapefruit）

Solanaceae（Tomato, Aubergine, Bell pepper）

Melon, Basil, Tarragon, Enbaku, Mint, Oregano, Cucumber, Berry

Thyme, Allium-schoenopasum, Rosemary, Sage, Potato, Barley

Fig. 1 Potential cancer-preventive foods and food components

3. Components of the broccoli powder

3-2 Active components

Fig. 2 Structures of major compounds in broccoli

3-3 Synthesis of sulforaphane

4. Functional activities of broccoli powder

4-2 Anti-cancer effect

Table 2. Protective effect of sulforaphane and norbornyl isothiocyanates 2, 3, and 4

P ＜ 0.01 for differences from controls (Poission distribution model).

S CMe NCS CMe

4-2-2 Inhibitory effect of BROCCOLI SPROUT POWDER on

In our company, we confirmed the inhibitory effects of BROCCOLI SPROUT

▲： azoxymethane ：Determination of ACF

Table 3 Effect of GBP on AOM-induced ACF formation

Treatment Total no. of Total no. of No. of aberrant

Fig. 5 Morphology and PCA immunohistochemistry of ACF

4-3 Inhibitory effect on Helicobacter pylori

Gastric infection with Helicobacter pylori is a cosmopolitan problem, and is

Fig. 6 Bactericidal potency of sulforaphane on two strains of H. pylori

4-3-2 Inhibitory effects of broccoli sprouts on Helicobacter pylori

A study group of Tsukuba University reported that ingestion of broccoli sprouts, a

A high salt diet (7.5%NaCl) or a standard diet (0.25%NaCl) was given to H.

containing 2.5 mM sulforaphan were given. We investigated histological changes in the

mucosa of the H. pylori-infected mice, accelerating deterioration of atrophy.

Administration of broccoli sprouts decreased the number of H. pylori bacteria, and

relieved high salt diet-related atrophy of the gastric mucosa.

These results suggest that ingestion of broccoli sprouts, a food containing

preventing the development of gastric cancer.

5. Stability of broccoli products

6. Daily dosage of BROCCOLI SPROUT POWDER & EXTRACT

7-2 BROCCOLI POWDER

7-3 BROCCOLI POWDER

8. Acute toxicity and safety

8-2 Residual agricultural chemicals of BROCCOLI SPROUT POWDER

8-3 Residual agricultural chemicals of BROCCOLI POWDER

8-4 Acute toxicty

9. Practical applications of broccoli products

BROCCOLI SPROUT POWDER

BROCCOLI SPROUT EXTRACT

11. Storing method

12. Expression of broccoli products

Appearance It is yellowish powder with slightly unique smell.

Content of Sulforaphane Min. 1.2 % (GC)

Loss on Drying Max. 10.0 % (Analysis for Hygienic Chemists,

(2) Arsenic Max. 1 ppm (Standard Methods of Analysis in Food Safety