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A small trial finds that when people eat cooked broccoli with 1 gram of powdered mustard seed the bioavailability of sulforaphane increased more than 4-fold compared to eating cooked broccoli alone.

This is very applicable data because cooking broccoli inactivates the enzyme (called myrosinase) that converts glucoraphanin into sulforaphane. The mustard seed powder provides a viable source of the enzyme myrosinase that can be sprinkled on top of the broccoli after it is cooked. Other studies have shown similar data. I usually try to sprinkle mustard seed on my cooked broccoli and other cooked cruciferous vegetables like sauteed kale.

Check out our very comprehensive video on sulforaphane and our interview with Dr. Jed Fahey for more information on the benefits of sulforaphane. The comprehensive sulforaphane video: https://www.foundmyfitness.com/episodes/sulforaphane The podcast episode with Dr. Jed Fahey: https://www.foundmyfitness.com/episodes/jed-w-fahey

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    Rather does eating (blending) raw broccoli with mustard seeds also increase the bioavailability ?