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.
Type:
Grant
Filed:
April 3, 2015
Date of Patent:
November 5, 2019
Assignee:
BKBIO CO., LTD.
Inventors:
Hyuk Joon Choi, Kyoungsook Choi, Jung-Ky Jeong, Geon Kim, Dong-Un Lee
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.
Type:
Application
Filed:
April 3, 2015
Publication date:
February 16, 2017
Applicant:
BKBIO CO., LTD.
Inventors:
Hyuk Joon CHOI, Kyoungsook CHOI, Jung-Ky JEONG, Geon KIM, Dong-un LEE