Brassica vegetable supplement and process for manufacture
First Claim
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1. A process for producing a brassica vegetable product with high levels of sulforaphane and low levels of sulforaphane-nitrile comprising the steps of:
- (a) deactivating endogenous myrosinase enzyme in a brassica vegetable; and
(b) blending the vegetable with exogenous myrosinase enzyme, wherein the product contains at least about 50 μ
g of sulforaphane and a maximum of about 50 μ
g sulforaphane-nitrile.
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Abstract
A brassica vegetable tablet contains at least 50 ug of sulforaphane and a maximum of 50 ug of sulforaphane-nitrile. A process for producing a brassica vegetable product includes inactivating endogenous myrosinase enzyme in a brassica vegetable and thereafter blending the vegetable with exogenous myrosinase enzyme. The preferred process may include steam blanching as the method of inactivating the endogenous myrosinase enzyme. The preferred process may also include horseradish root as the source of exogenous myrosinase enzyme.
82 Citations
29 Claims
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1. A process for producing a brassica vegetable product with high levels of sulforaphane and low levels of sulforaphane-nitrile comprising the steps of:
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(a) deactivating endogenous myrosinase enzyme in a brassica vegetable; and (b) blending the vegetable with exogenous myrosinase enzyme, wherein the product contains at least about 50 μ
g of sulforaphane and a maximum of about 50 μ
g sulforaphane-nitrile. - View Dependent Claims (2, 3, 4, 5, 27, 28)
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6. A process for producing a brassica vegetable product with high levels of sulforaphane and low levels of sulforaphane-nitrile comprising the steps of:
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(a) deactivating endogenous myrosinase enzyme in a brassica vegetable; and (b) blending the vegetable with exogenous myrosinase enzyme. - View Dependent Claims (7, 8, 9, 10, 11, 12, 13)
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14. A process for producing a broccoli tablet with high levels of sulforaphane and low levels of sulforaphane-nitrile comprising the steps of:
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(a) steaming fresh broccoli to inactivate endogenous myrosinase enzyme; (b) blending the blanched broccoli with a source of exogenous myrosinase enzyme; (c) preparing a slurry from the blended broccoli and exogenous myrosinase enzyme; (d) passing the slurry through a centrifuge; (e) forming a powder from the supernatant; and (f) forming a broccoli tablet from the powder, wherein the tablet contains at least about 50 ug sulforaphane and a maximum of about 50 ug sulforaphane-nitrile. - View Dependent Claims (15, 16)
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17. A process for preparing a broccoli tablet with high levels of sulforaphane and low levels of sulforaphane-nitrile comprising the steps of:
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(a) inhibiting conversion of glucoraphanin in fresh broccoli to sulforaphane-nitrile by inactivating myrosinase enzymes in the broccoli; (b) converting glucoraphanin in fresh broccoli to sulforaphane by adding exogenous myrosinase enzymes; and (c) preparing a tablet.
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18. A brassica vegetable tablet comprising at least about 50 ug by weight of sulforaphane and a maximum of about 50 ug by weight of sulforaphane-nitrile prepared by a process comprising the steps of:
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(a) inactivating endogenous myrosinase enzyme in a brassica vegetable; and (b) blending the vegetable with exogenous myrosinase enzyme. - View Dependent Claims (19, 20, 21, 22, 23, 24, 25, 26)
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29. A process for preparing a broccoli tablet with high levels of sulforaphane and low levels of sulforaphane-nitrile comprising the steps of:
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(a) inhibiting conversion of glucoraphanin in fresh broccoli to sulforaphane-nitrile by inactivating myrosinase enzymes in the broccoli; (b) converting glucoraphanin in fresh broccoli to sulforaphane by adding exogenous myrosinase enzymes; and (c) preparing a tablet, wherein said tablet contains at least about 50 ug sulforaphane and a maximum of about 50 ug of sulforaphane-nitrile.
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Specification