Research Topic · Peer-Reviewed

Broccoli Juice

Broccoli juice is the liquid extracted from broccoli (Brassica oleracea var. italica), a cruciferous vegetable, consumed as a concentrated way to obtain the plant's nutrients and bioactive compounds. Like the whole vegetable, broccoli juice supplies vitamin C, vitamin K, folate, and potassium, and it retains glucosi…

Curated from this journal's research 📚 2 peer-reviewed articles cited Cited 97× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed July 2026

Overview

Broccoli juice is the liquid extracted from broccoli (Brassica oleracea var. italica), a cruciferous vegetable, consumed as a concentrated way to obtain the plant's nutrients and bioactive compounds. Like the whole vegetable, broccoli juice supplies vitamin C, vitamin K, folate, and potassium, and it retains glucosinolates such as glucoraphanin, which can be converted to isothiocyanates including sulforaphane, compounds widely studied for antioxidant and other biological activities. Juicing removes most of the insoluble fiber found in intact broccoli while concentrating water-soluble nutrients and phytochemicals, and the actual content depends on the variety, preparation, and storage. As a plant-derived beverage, broccoli juice belongs to the broader study of vegetables, phytochemicals, and functional foods in human nutrition. The International Journal of Nutrition is a peer-reviewed, open-access journal covering food composition, bioactive compounds, and diet. Its archive does not contain a study focused specifically on broccoli juice; the listed articles on functional food and on a consciousness-energy treatment of folic acid are not about broccoli or its juice. Accordingly, this overview reflects established food-science and nutrition knowledge rather than journal-specific findings, and the page situates the topic within the journal's coverage of plant foods and their bioactive constituents.

Research published in this journal

2 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2019

Functional Food

Butnariu MonicaCorresponding author
Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Timis, Romania
International Journal of Nutrition Cited by 95 doi:10.14302/issn.2379-7835.ijn-19-2615

How this research is being cited

The 2 articles above have been cited 97 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Broccoli Juice, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.