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The Effect of Brassica Vegetable Consumption on Caffeine Metabolism in Humans

Toxicology Laboratory, Department of Clinical Pharmacology, University College London, The Rayne Institute, 5 University Street, London WCIE 6JJ, UK

L.A. Henderson

Toxicology Laboratory, Department of Clinical Pharmacology, University College London, The Rayne Institute, 5 University Street, London WCIE 6JJ, UK

K. Russell

Toxicology Laboratory, Department of Clinical Pharmacology, University College London, The Rayne Institute, 5 University Street, London WCIE 6JJ, UK

A.E.M. McLean

Toxicology Laboratory, Department of Clinical Pharmacology, University College London, The Rayne Institute, 5 University Street, London WCIE 6JJ, UK

Ten healthy volunteers were used in two studies investigating the effect of short-term Brassica consumption on caffeine metabolism. In the first study volunteers were given three Brassica-containing meals, the last one 3 h prior to caffeine administration. In the second study volunteers were given two Brassica-containing meals and then fasted overnight before caffeine administration.

In both studies the mean plasma half-life of caffeine was reduced by approximately 20% following a Brassica diet, suggesting that Brassica vegetables stimulate caffeine metabolism.

When caffeine was given 3 h after the last meal, plasma caffeine concentrations over 6 h, were increased by up to 27% on the Brassica diet compared to controls. This may be due to a transient increased permeability of the intestine to caffeine, immediately following Brassica consumption. This effect was not seen in the second study where there was a 12-h period between the last meal and caffeine administration.

There was large interindividual variation in the effect of the Brassica diet on caffeine metabolism.

Human & Experimental Toxicology, Vol. 11, No. 3, 167-172 (1992)
DOI: 10.1177/096032719201100304


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