A single gene is probably responsible for high levels of sulphur-containing compounds in new commercial varieties of broccoli. Richard Mithen at the Institute of Food Research in Norwich, UK, and his group analysed hundreds of genetic markers in broccoli hybrids (pictured) bred to produce more glucoraphanin, a compound with reported health benefits. The team had previously created the three hybrid lines by crossing common broccoli (Brassica oleracea) and a wild Sicilian cousin (Brassica villosa) multiple times. The analysis showed that the hybrids had all inherited a version of a gene from B.
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