Broccoli( Cooked) is a type of Food and its properties as follows :-
Active Compound Qty/100gram Qty/day (Min-Max) T_half (Min-Max) Peak value (Min-Max)       Qty/gm_Ref        Qty/gm_Url            Qty/day_Ref        Qty/day_Url            T_half_Ref        T_half_Url         Peak value_Ref       Peak value_Url     
sulforaphane 100 gm 144 (minute) 360 (minute) Gopalan, C. Nutitive Value Of Indian Foods By C Gopalan, B V Rama Sastri And S C Balasubramanian. 1st ed. Hyderabad: National Institute of Nutrition, 1995. Print. Vermeulen, M., Klöpping-Ketelaars, I., van den Berg, R. and Vaes, W. (2008). Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli. J. Agric. Food Chem., 56(22), pp.10505-10509. http://www.ncbi.nlm.nih.gov/pubmed/18950181 Vermeulen, M., Klöpping-Ketelaars, I., van den Berg, R. and Vaes, W. (2008). Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli. J. Agric. Food Chem., 56(22), pp.10505-10509. http://www.ncbi.nlm.nih.gov/pubmed/18950181
Broccoli( Cooked) is a type of Food and its properties as follows :-
Enhencer Effect Reference Url
Broccoli( Cooked) is a type of Food and its properties as follows :-
Inhibitor Effect Ref Url
Broccoli( Cooked) is a type of Food and its properties as follows :-
Dietary_product Type Temperature Ref_Temp Url_Temp

Pathway of Dietary Product


Medicine Mechanism Pathway       Reference             URL      
Aciclovir Another pathway Broccoli rich in apigenin enhance the antiviral activity of aciclovir. Gaby, A. (2006). A–Z Guide to Drug-Herb-Vitamin Interactions. 2nd ed. New York: Three Rivers Press http://www.otto-wipfel.co.uk/otto/supplements-medication/DRUG-HERB-VITAMINS-INTERACTIONS-A-Z_Guide.pdf

Dietary Substance Interactions


Medicine Interaction       Reference             URL      

ContraIndication Dietary Substance


Medicine Contraindication       Reference             URL