Method for preparing broccoli with increased sulforaphane content and use of broccoli prepared thereby
US10463890B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Apr 3, 2015 |
| Grant date | Nov 5, 2019 |
| Priority date | — |
| Expiry date | Mar 2, 2036 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA61K2800/92
- WIPO fieldPharmaceuticals
- WIPO sectorChemistry
Abstract
Disclosed is a method for preparing broccoli with increased sulforaphane content using high-voltage pulsed electric field treatment. According to the method, broccoli with increased sulforaphane content can be eaten raw or can be chopped to appropriate sizes before eating without the need to crush the broccoli. In addition, sulforaphane can be extracted from the broccoli with increased sulforaphane content. The broccoli with increased sulforaphane content and the sulforaphane extract produced therefrom can be used as an active ingredient of a food, feed or cosmetic composition to exhibit the activities of sulforaphane, including antioxidative and anti-inflammatory activities.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.