Cancer chemoprotective food products

• US 7,303,770 B2
• Filed: 04/05/2001
• Issued: 12/04/2007
• Est. Priority Date: 04/11/1997
• Status: Expired due to Term

• Current Assignee: Johns Hopkins School of Medicine
• Original Assignee: Johns Hopkins School of Medicine
• Inventors: Talalay, Paul, Fahey, Jed W.
• Primary Examiner(s): KRASS, FREDERICK F
• Application Number:
  US09/825,989
• Publication Number:
  US 20010031287A1
• Time in Patent Office: 2,434 Days
• Field of Search: 426/425, 426/429, 426/431, 426/615
• US Class Current: 424/725
• CPC Class Codes: A23L 11/70 Germinated pulse products, e.g. from soy bean sprouts
• CPC Class Codes: A23L 19/03 consisting of whole pieces or fragments without mashing the original pieces
• CPC Class Codes: A23L 19/09 Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence
• CPC Class Codes: A23L 33/105 Plant extracts, their artificial duplicates or their derivatives
• CPC Class Codes: A61K 2300/00 Mixtures or combinations of active ingredients, wherein at least one active ingredient is fully defined in groups A61K31/00 - A61K41/00
• CPC Class Codes: A61K 36/00 Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines antigens from pollen A61K39/36
• CPC Class Codes: A61K 36/31 Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi
• CPC Class Codes: Y10S 210/904 -CN containing

Abstract

Vegetable sources of cancer chemoprotective agents have been identified which are extraordinarily rich in glucosinolates, metabolic precursors of isothiocyanates. The vegetable sources are used to provide a dietary means of reducing the level of carcinogens in mammals.

Claims

1. A method of extracting glucosinolates and isothiocyanates from plant tissue comprising homogenizing said plant tissue in an excess of a mixture of dimethyl sulfoxide, acetonitrile and dimethylformamide at a temperature sufficient to inactivate myrosinase enzyme activity.

2. The method of claim 1, wherein the ratio of dimethyl sulfoxide:

acetonitrile;

dimethylformamide is 1;

1;

1.

3. The method of claim 1, wherein said temperature is between 0°

C. and the freezing temperature of the extraction mixture.

4. The method of claim 1, wherein said temperature is between −

50°

C. and the freezing temperature of the extraction mixture.

5. The method of claim 1, wherein said plant tissue is selected from the group consisting of cruciferous sprouts measured after 3 days of growth, cruciferous seeds, plants or plant parts.

6. The method of claim 5, wherein said sprouts, seeds, plants or plant parts have at least 200,000 units per gram fresh weight of Phase 2 enzyme-inducing potential.

7. The method of claim 5, wherein said sprouts, seeds, plants or plant parts have at least 300,000 units per gram fresh weight of Phase 2 enzyme-inducing potential.

8. The method of claim 5, wherein said sprouts, seeds, plants or plant parts have at least 400,000 units per gram fresh weight of Phase 2 enzyme-inducing potential.

9. The method of claim 5, wherein said sprouts, seeds, plants or plant parts have at least 500,000 units per gram fresh weight of Phase 2 enzyme-inducing potential.

10. A method of making a food product comprising extracting glucosinolates and isothiocyanates from cruciferous plant tissue having at least 200,000 units per gram fresh weight of Phase 2 enzyme-inducing potential, recovering said glucosinolates and isothiocyanates and adding said glucosinolates and isothiocyanates to food;

wherein said extracting comprises contacting said plant tissue with a non-toxic solvent at a temperature sufficient to inactivate myrosinase enzyme activity.

11. The method according to claim 10, wherein said solvent is water.

12. The method of claim 11, wherein said water is at 100°

C.

13. The method according to claim 10, wherein said solvent is liquid carbon dioxide.

14. The method according to claim 10, wherein said solvent is ethanol.

15. The method of claim 10, wherein said plant tissue is selected from the group consisting of cruciferous sprouts measured after 3 days of growth, cruciferous seeds, plants and plant parts.

16. The method of claim 15, wherein said sprouts, seeds, plants or plant parts have at least 300,000 units per gram fresh weight of Phase 2 enzyme-inducing potential.

17. The method of claim 15, wherein said sprouts, seeds, plants or plant parts have at least 400,000 units per gram fresh weight of Phase 2 enzyme-inducing potential.

18. The method of claim 15, wherein said sprouts, seeds, plants or plant parts have at least 500,000 units per gram fresh weight of Phase 2 enzyme-inducing potential.

19. The method of claim 10 wherein said food product is selected from the group consisting of a bread, a drink, a soup, a salad, a sandwich and a cereal.

20. The method of claim 19 wherein said drink is a tea.

21. The method of claim 10 wherein said extracting further comprises homogenizing said plant tissue with said non-toxic solvent.

22. The method of claim 15 wherein said sprouts, seeds, plants or plant parts have at least 250,000 units per gram fresh weight of Phase 2 enzyme-inducing potential.

23. The method of claim 15, wherein said plants are broccoli.

24. The method of claim 15, wherein said plant parts are from broccoli.

25. The method of claim 15, wherein said cruciferous sprouts are broccoli sprouts.

26. The method of claim 15, wherein said cruciferous seeds are broccoli seeds.