Sue Ishaq, Ph.D., explores how gut microbes convert broccoli compounds into anti-inflammatory agents, and how age, diet and cooking shape microbiome science and health outcomes.
Published on Oct. 24, 2025
Episode Summary
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.
