Even when broccoli is cooked and frozen, it still lowers bad cholesterol, meaning our gut bacteria can turn its natural compounds into something beneficial.
Scientific Claim
Blanching and freezing broccoli does not eliminate its ability to lower LDL cholesterol, suggesting gut microbiota can convert glucoraphanin to bioactive sulforaphane in humans.
Original Statement
“It is also noteworthy that the reductions in LDL-C were due to consumption of broccoli that had been blanched and frozen. The blanching process destroys all endogenous plant thioglucosidase... Thus, it is possible that consuming cooked fresh broccoli... may have a more pronounced effect... but the current study demonstrates efficacy via gut microbiota.”
Evidence Quality Assessment
Claim Status
overstated
Study Design Support
Design supports claim
Appropriate Language Strength
probability
Can suggest probability/likelihood
Assessment Explanation
The study observes an effect with processed broccoli but does not directly measure sulforaphane production or gut microbiota activity. The mechanism is inferred, not proven.
More Accurate Statement
“Consumption of blanched and frozen high glucoraphanin broccoli reduces LDL cholesterol, suggesting that gut microbiota may contribute to the conversion of glucoraphanin to bioactive compounds in humans.”
Evidence from Studies
Supporting (1)
Diet rich in high glucoraphanin broccoli reduces plasma LDL cholesterol: Evidence from randomised controlled trials
Eating broccoli with more glucoraphanin lowered bad cholesterol more than regular broccoli, which means the healthy compound still works even after cooking or freezing—likely because gut bacteria turn it into something useful.