A research train wreck

I try to highlight research that advances science. Please humor a momentary break.

This 2020 study Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables simulated microwaving broccoli to 210° C (410° F). These researchers knew or should have known that myrosinase inactivates at moderate temperatures, given studies published last century such as this with its “Thermal inactivation proceeded in the temperature range 30−60° C” finding. Without an active enzyme, no isothiocyanates are produced from cooking broccoli.

Incredibly, these researchers proved they knew their study detracted from science by citing Microwave broccoli to increase sulforaphane levels. That study found destructive effects on sulforaphane at temperatures above 60° C (140° F):

fsn31493-fig-0003-m

The sulforaphane (SFR) amount at HL70° on the right (broccoli heated to 70° C with a 950 W microwave operated on full power) was significantly less than uncooked broccoli (control) on the left!

“This work was supported by the National Cancer Institute.”

I haven’t found words to correspond with the coauthors. Egregious errors speak for themselves.


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