To be fair, broccoli is 91% water, by weight. So just removing the water from a 91 g serving of broccoli brings it down to just over 8 g. And if you have an effective way of removing the “stuff” from the fiber, you probably reduce that by another 2 g. A cup of broccoli (91 g) has 4 g of carbs besides the fiber, and 3 g of protein… so there isn’t a great deal of “stuff” in there.
The catch is that for whole-food “extracts,” what are they trying to capture? The carbs? The protein? Something else? You can probably identify a technique for isolating one thing versus another, but only if you have a specific goal in mind. Otherwise, it’s really just spray-dried broccoli juice. Not that that’s a bad thing, but I’m looking to add more specific things, and from more sources.
That’s why I’m a fan of LEF approach. For each item in there, whether it’s sourced from berries, or thistle, or pineapple stem, they’re looking for particular components that have shown merit in clinical research, and they’re targeting standardized potencies of the active component. The downside is that, even after member & bulk discounts, it’s expensive.
I do have some confidence in the organization, however - they fund outside and perform research of their own (at last count, they’ve spent $140 million funding research since 1980), and the people running the organization seem to have genuine interest in the cause of advancing health and reducing or eliminating the diseases we call “aging.”
Of course, they make that money selling an awful lot of cosmetic and vanity items as well as supplements, and their marketing can get pretty over-the-top, even if the origins lie in genuine research. But they’re competing for market with companies that will sell bunk and outright lie about it, and it’s hard to be heard among that crowd.
I try to pick out the good where I find it, and keep looking everywhere I can.