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Kale supplementation increased heat shock proteins, lowered oxidative damage, and suppressed cognitive decline by improving spatial and learning memory in mice with a premature aging phenotype.

I’ve talked quite a bit about heat shock proteins which are robustly activated by heat stress (ie. sauna, exercise, hot bath etc.). They are molecular chaperones that play a critical role in preventing protein aggregation, damaged proteins, and the suppression of neuronal cell death. They have also shown to be protective against neurodegenerative diseases.

The compound found in kale responsible for increasing heat shock protein 70 is called t 1-sinapoyl-2-feruloyl gentiobiose and is also found in broccoli.

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    The study used kale juice would it be necessary to use juice would these compounds still be available from cooked kale and would the cooking harm these compounds ?