How To Increase Sulforaphane in Broccoli Sprouts by ~3.5-fold
Posted on
November 16th 2017
(over 7 years)
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Enter your email to get our 15-page guide to sprouting broccoli and learn about the science of chemoprotective compount sulforaphane.
Broccoli sprouts are concentrated sources of sulforaphane, a type of isothiocyanate. Damaging broccoli sprouts – when chewing, chopping, or freezing – triggers an enzymatic reaction in the tiny plants that produces sulforaphane.
In our Sprouting Guide PDF, you'll learn the basics of sprouting, read the science of sulforaphane, and gain insights from one of the
top researchers
in the field of chemoprotection.
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This is a video on how to plausibly increase the sulforaphane created from the glucoraphanin in your broccoli sprouts by up to 3.5-fold, based on the results of a 2004 Phytochemistry paper entitled "Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli."
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Sulforaphane News
- Sulforaphane-rich broccoli sprout extract modestly lowers fasting blood sugar in some people with prediabetes, perhaps due to variations in gut microbiota and individual metabolic traits.
- Sulforaphane, derived from broccoli, activates Nrf2, mitigating age-related skin changes and boosting the antioxidant defense system in mice.
- Sulforaphane from broccoli sprouts shows promise in preventing Alzheimer's disease – boosting memory and enhancing mitochondrial function in mice.
- Breathwork enhances endogenous antioxidant enzyme activity to counter oxidative stress.
- Every 1 percent drop in body weight slows brain aging by nearly nine months, highlighting the substantial, and often overlooked, neuroprotective benef
