A BROCCOLI SPROUT MODEL SYSTEM FOR THE ASSESMENT OF IMPROVED CROP NUTRITIONAL VALUE

Despite the positive correlation found by many population studies between fruit and vegetable consumption and disease prevention, and the potential beneficial effect on human health demonstrated for of a wealth of purified plant secondary metabolites, the assessment of the nutritional value and the scientific validation of health claims for (functional) foods is still a very difficult and controversial task. In fact, the composition of plant derived foods is greatly influenced by both genetic and environmental factors. In addition, the interactions between various molecules within a complex food matrix must be taken into account. Finally, genotypic and experimental system variation can affect correct interpretation of the biological effects of food nutrients. The aim of this work is to develop a model system for the production of an highly standardized plant derived food matrix, its compositional analysis and the assessment of nutritional value. Broccoli were chosen for this study because vegetables belonging to the Brassicaceae family (e.g. broccoli, cabbage and Brussels sprouts), are widely consumed in the world, and are considered natural functional foods for their high content of a number of secondary metabolites with a recognised beneficial role for human health. Young seedlings (sprouts), in particular, represent enriched sources of vitamins, minerals, and health promoting bioactive substances with a higher nutritional value than adult plants. In addition, as they need only water and light for growth, sprouts can be easily grown all year round at home representing a good tool to increase vegetable consumption. Different light and temperature regimes, as well as, some chemical and hormonal treatments were tested to establish both standard growth conditions and factors potentially increasing the nutritional value. Compositional analysis and biological testing of broccoli sprout extracts on Caco-2 cells, an in vitro model of intestinal function, indicates that this is a very promising approach for the evaluation of the potential health promoting effect of nutritionally improved crops.