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Symposium: Relative Bioactivity of Functional Foods and Related Dietary Supplements

Selenium Enrichment of Broccoli: Interactions between Selenium and Secondary Plant Compounds^1,2,3

John W. Finley⁴, Anna Sigrid-Keck^*, Rebecca J. Robbins and Korry J. Hintze^**

USDA, Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, ND; ^* Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL; Beltsville Human Nutrition Research Center, ARS, USDA, East Beltsville, MD; and ^** Children’s Hospital Oakland Research Institute, Oakland, CA

⁴To whom correspondence should be addressed. E-mail: jfinley{at}gfhnrc.ars.usda.gov.

Multiple components of broccoli, such as sulforaphane (Sf) and phenolic acids, may inhibit cancer. Additionally, broccoli can accumulate selenium (Se), and Se has been demonstrated to reduce the risk of cancer. Studies were conducted to determine whether enhancement of broccoli with Se would produce a plant with superior health benefits. Although increasing the concentration of Se in broccoli from <1.0 to >800 µg/g resulted in inhibition of colon cancer in rats, it also decreased the Sf content by >80% and inhibited production of most phenolic acids. The inclusion of Se-enriched broccoli in the diet of rats induced the activity of the selenoprotein thioredoxin reductase beyond the maximum activity induced by Se alone. These results emphasize the complex interactions of bioactive chemicals in a food; attempts to maximize one component may affect accumulation of another, and consumption of high amounts of multiple bioactive compounds may result in unexpected metabolic interactions within the body.

KEY WORDS: • selenium • broccoli • sulforaphane

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