The concentration of sulforaphane metabolite (sulforaphane N-acetyl-L-cysteine (SF-NAC) in 12 healthy adults after the consumption of 200g cooked broccoli, with and without 1 g powdered brown mustard, was studied in a randomized crossover design. During the 24 hour period following consumption of the study sample all urine was collected. SF-NAC content was assayed by HPLC. When study subjects ingested cooked broccoli alone, mean urinary SF-NAC excreted was 9.8 ± 5.1 μmol per g creatinine, whilst when cooked broccoli was consumed with mustard powder this increased significantly to 44.7 ± 33.9 μmol SF-NAC per g creatinine. These results conclude that when powdered brown mustard is added to cooked broccoli the bioavailability of sulforaphane is over four times greater than that from cooked broccoli ingested alone.
Related to the following episodes of foundmyfitness:
Jed Fahey, Sc.D. on Isothiocyanates, the Nrf2 Pathway, Moringa & Sulforaphane Supplementation - Dr. Jed W. Fahey is a nutritional biochemist with deep experience researching isothiocyanates like sulforaphane.
How To Increase Sulforaphane in Broccoli Sprouts by ~3.5-fold - 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.
Sulforaphane and Its Effects on Cancer, Mortality, Aging, Brain and Behavior, Heart Disease & More - This podcast is about one of the most important biological pathways you could possibly take the time to learn about: the NRF2 pathway.