The development of a broccoli supplemented beer allows obtaining a valuable dietary source of sulforaphane

Beer is a popular fermented beverage made, basically, by water, malted cereals, yeasts, and hops. However, the actual market demands innovative beers with new nutritional organoleptic properties, achieved, for instance, addition of functional ingredients. In this hallmark, objective work was to elaborate beer enriched broccoli florets as source bioactive compounds, potentially contributing human health. As result, newly developed broccoli-supplemented exhibited high concentrations isothiocyanates sulforaphane (SFN) (18.85 ?mol/L), while inactive glucosinolate precursor (glucoraphanin (GR) not detected. addition, during 150 days storage, SFN almost stable, just evidencing slight but significant decrease, reaching final concentration 0.80 ?mol/L. Besides, alternative showed an acceptable sensorial profile. Thus, present describes design development that would constitute valuable dietary health promoting SFN.