Effects of Environmental Temperature During Cultivation of Broccoli Microgreens on Hematological Parameters, Molecular Markers, and Myocardial Antioxidant Status in Swiss Mice.

Modern lifestyle and diet, characterized by low fruit and vegetable intake, contribute to the rising prevalence of diet-related disorders, particularly cardiovascular diseases. This highlights the importance of nutrition-based strategies for maintaining human health. Broccoli microgreens, due to their short growth cycle and high content of bioactive compounds, such as polyphenols and glucosinolates, represent a promising functional food. Although in vivo and in vitro studies have demonstrated beneficial physiological effects of Brassica-derived compounds, excessive intake may also produce adverse, anti-nutritional effects. Given that broccoli extracts are frequently consumed in the form of various dietary supplements and commercially available cruciferous vegetables, we investigated the in vivo effects of water extracts from broccoli sprouts (BWE) grown at 23°C and 38°C on hematological parameters and myocardial tissue in healthy Swiss mice. Metabolic, structural, inflammatory, and redox changes were evaluated to determine whether growth temperature alters phytochemical composition and consequently affects blood and myocardial physiology. Administration of BWE at a dose of 300 mg/kg body weight significantly reduced mean platelet volume (p ≤ 0.05) and enhanced myocardial antioxidant capacity (p ≤ 0.05; p ≤ 0.0001). Differences in glucosinolate and polyphenol profiles between treatments were associated with increased nitric oxide (NO) production in mice receiving BWE from sprouts grown at 23°C and elevated total glutathione (tGSH) levels in those treated with BWE from sprouts grown at 38°C (p ≤ 0.05). These findings suggest that BWE may exert antiplatelet effects and improve myocardial antioxidant status, indicating its potential role in reducing cardiovascular risk.