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A single gene is probably responsible for high levels of sulphur-containing compounds in new commercial varieties of broccoli.

Credit: RICHARD MITHEN

Richard Mithen at the Institute of Food Research in Norwich, UK, and his group analysed hundreds of genetic markers in broccoli hybrids (pictured) bred to produce more glucoraphanin, a compound with reported health benefits. The team had previously created the three hybrid lines by crossing common broccoli (Brassica oleracea) and a wild Sicilian cousin (Brassica villosa) multiple times. The analysis showed that the hybrids had all inherited a version of a gene from B. villosa. The gene, called Myb28, also regulates glucoraphanin production in the model plant Arabidopsis. Field trials under diverse conditions showed that the hybrids consistently had higher levels of the compound. The plants both drew more sulphur-containing building blocks from the soil and shunted a greater portion of them towards glucoraphanin production. The work paves the way for blinded human studies that assess the health benefits of eating the glucoraphanin-rich broccoli, the authors say.

New Phytol. 198, 1085–1095 (2013)