Broccoli

Broccoli is a well known vegetable crop and is a member of the widely diverse cabbage family (Brassica species). It is very closely related to the cauliflower, Brussels’ spout and of course, the many kinds of cabbage. Brocolli is very widely grown, especially in temperate and Mediterranean-type climates.

Brocolli is mostly eaten cooked but can also be eaten raw. Like cauliflower, it is the floral inflorescence plus associated leaves and stalk which are eaten which are picked while the flowers are still in the early bud stage. It is generally dark green in colour but purple and light green varieties are also available. Brocolli is well known as a nutritious food. It is particularly rich in Vitamin C and fibre. Brocolli, like many members of the cabbage family is rich in secondary metabolites, especially of the glucosinolate type (WIKIPEDIA Link). Glucosinolates have a key role to play in determining the taste of the vegetable but are also strongly associated with other bioactive properties such as anti-microbial and anti-grazing. Recently a new broccoli variety was released onto the market which was reported to help reduce the incidence of cancer.

Broccoli is harvested at commercial maturity, samples are cut and deep-frozen in iquid nitrogen. Pieces are grinded to powder and stored at -80°C. Frozen ground samples are shipped to the different META-PHOR partners for metabolome analysis using different techniques (LCMS, GCMS, NMR).