Sue Ishaq, Ph.D., Associate Professor of Microbiomes at the University of Maine, discusses how gut microbes transform seemingly inert plant compounds—like glucosinolates found in broccoli—into powerful anti-inflammatory agents such as sulforaphane. Her research dives into the fascinating interplay between diet, cooking methods and the diversity of the gut microbiota, revealing how these factors influence the body’s ability to produce health-promoting molecules.

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Links for This Episode

• mSystems paper: Early life exposure to broccoli sprouts confers stronger protection against enterocolitis development in an immunological mouse model of inflammatory bowel disease.
• mSystems paper:  Steamed broccoli sprouts alleviate DSS-induced inflammation and retain gut microbial biogeography in mice.
• Current Developments in Nutrition paper: Current knowledge on the preparation and benefits of cruciferous vegetables as relates to in vitro, in vivo, and clinical models of Inflammatory Bowel Disease.

• Podcast
• Host-Microbe Biology

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